Campfire Pot Roast Food

CAMPFIRE POT ROAST AND VEGGIES

Campfire Pot Roast and Veggies image

Make and share this Campfire Pot Roast and Veggies recipe from Food.com.

Provided by Queenkungfu

Categories Roast Beef

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup flour
1 teaspoon kosher salt
1 teaspoon cracked pepper
4 -6 lbs chuck roast
1/2 cup corn oil
3/4 cup ketchup
3 carrots, peeled and cut into 2 inch rounds
3 yams or 3 sweet potatoes, cut into 2 inch pieces
1 onion
4 garlic cloves
2 cups beef stock

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.

Nutrition Facts : Calories 444.8, Fat 29.3, SaturatedFat 9.9, Cholesterol 78.2, Sodium 411.5, Carbohydrate 22, Fiber 2.6, Sugar 3.6, Protein 22.8

CAMPFIRE POT ROAST

CAMPFIRE POT ROAST image

Categories Beef Dinner

Yield 6 people

Number Of Ingredients 15

Ingredients

5lb beef pot roast
2 large potatoes (cubed)
2 carrots (cubed)
½ can grape soda
1 top ramen oriental package (or 1 cube beef bullion in a pinch)
2 tsp crushed garlic
1/2 stick butter
1 tsp sage
1 tsp parsley
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 to 2 bay leaves
Salt and pepper to taste
Heavy duty foil

Steps:

Place pot roast in foil and form a bowl out of foil. Add potatoes and carrots. In a sauce pan melt butter, then add only the flavor packet from top ramen noodles, you will not use the rest so just put away. Then add rest of ingredients and pour over pot roast. Seal in foil and cook over camp stove or barbeque until done to your liking. The story: This recipe came about as a spur of the moment use what you've got sort of meal on our first ever camping trip when our son was only 9 months old. Since then it's been a camping trip must every year.

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