Campfire Pot Roast And Veggies Food

CAMPFIRE POT ROAST AND VEGGIES

Steps:

• Season flour with salt and pepper and mix.
• Roll roast in the mixture.
• Heat oil in a Dutch oven.
• Sear roast for 4 minutes on each side until well browned.
• Add ketchup, carrots, yams, onion and garlic.
• Cook for 5 minutes.
• Add beef stock and cover.
• Cook at 300°F (about seven coals underneath and 16 on top).
• Cook for up to 3 hours until beef is tender.

CAMPFIRE VEGGIES

Steps:

• Preheat an outdoor grill for medium heat.
• Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
• Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
• Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.