CLASSIC CAMPFIRE POTROAST

Preparation Time: 15 minutesCooking Time: 3 hours

The Cast Iron Dutch Oven is the original CrockPot. Featuring the familiar flavors of America’s favorite slow cooker dish but cooked over the coals and served outdoors for a memorable camping meal.

Consider stacking Dutch ovens to make easy campfire biscuits and even add a cobbler or dump cake for a feast of a campfire meal.

Ingredients

  • 4-5 Lb Boneless Chuck Roast
  • 2 Tbsp Olive Oil
  • 6 Large Carrots, peeled and chopped to 1 inch pieces
  • 1 Large White Onion, Large Dice
  • 4 Strips Thick Cut Bacon
  • 1 1/2 lb Yukon Gold or Butter Potatoes (we recommend against Russet or Idaho as they are quite starchy and may end up soggy)
  • 1 Cup Red Wine (optional)
  • 3 Cups Beef Broth
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Dried Rosemary
  • Salt and Pepper

Instructions

  1. Preheat Dutch Oven to 350F Degrees
  2. Add 1 Tbsp Olive Oil to Dutch Oven and sear Chuck Roast 2 Mins on each Side. Remove Roast from Pan and Set aside
  3. Add 1 more Tbsp and add Carrot, Onion, Rosemary, Thyme and Bacon Pieces to Dutch Oven, Cook stirring frequently for 5 Min
  4. Add 1 Cup Red Wine or Beef Broth to Dutch Oven, agitating, loosening and dissolving the food stuck on the bottom.
  5. Add the Chuck Roast back to the Pan along with the rest of the beef broth and potatoes. Roast does not need to be fully submerged
  6. Cover with lid and add coals on top, Cooking at 350F Degrees for 2 1/2 Hours.
  7. Replace spent coals as needed on a rotating basis to ensure consistent cooking temp throughout

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