Camp Dutch Oven Pot Roast

I do love my cast iron cookware :D

This is a simple beef pot-roast with potatoes and carrots .

Dutch oven

wooden spoon

cutting board and a knife

bowl

Charcoal

Chimney starter

Although you can cook this over a propane flame or even in your home oven, it ruins the fun of managing the fire and that primal feeling of being outdoors.

a good rule of thumb is start with double the amount of briquettes as the width of the oven. Use a chimney starter for best results without lighter fluid.

Cut all veg into small, even, pieces so they will cook quickly and evenly.

I used white potatoes and baby cut carrots.

usually I follow the 2 under 2 over technique.

For a 10 inch oven place 8 under and place 12 over.

For a 12 inch oven place 10 under and 14 over.

Remember to turn not only the lid but the whole oven 90* in opposite directions to evenly disperse the heat

1. sear all side of the meat in a lightly oil coated cast iron oven (I cheated and used the propane side burner while the charcoal lights up)
2. add 2-3 cups of water or beef stock to de-glaze
3. roast for 25 min
4. rotate pot and lid
5. add veg and roast for 25
6. rotate pot and lid
7. roast for 25
8. remove from heat and check temperature
9. cook longer if needed

Remove roast and let rest, covered in aluminium foil. Remove Veg and let cool in a bowl. If veggies aren't done but the beef is then leave the vegetable in the Dutch Oven.

Strain the drippings then add 1 cup to a gravy mixer with 3 tablespoons of flour. Leave the pour spout on the lid open or the hot liquid will burst out, burn you and make one heck of a mess. ( That totally didn't happen to me btw... >.> )

Add the slurry back in and stir into the rest of the drippings. let cook for 10-15 min.

so by now you will have a nice pot-roast with some roasted Veg

I hope you have enjoyed the read and I''m looking forward to some "I made it" posts

Take care!

Wired_mist