One of my favorite go to dishes on a busy day is a pot roast. It’s super easy to just throw everything in 1 pot and leave it to cook! Sometimes I use a slow cooker but I broke mine recently so I have been using my dutch oven more. Think of a dutch oven as the perfect “1 pot” tool!
I’ve had people ask me, “Why use a dutch oven”? Well there are a few things I like about a dutch oven. The main one is that it holds heat and evenly distributes the heat which will tenderize meats, poultry and vegetables, and lock in fresh flavors. I also like cooking in one pot. Now my favorite cooking tool is the pressure cooker but if I have more time, I do using this as my one pot cooker. This means I only have one pot to clean at the end of the night!
I use this one from Amazon for our at home cooking. However, if you want to take a dutch oven camping, I suggest a heavier duty one. I personally like this one on Amazon because you can put coals on top to speed up the cooking.
Dutch Oven Pot Roast
- 1 roast; thawed
- 1 medium cut onion
- 6 – 8 medium size carrots, sliced
- 2 – 3 baking potatoes
- 4 cups of beef broth
- 1 cup of water
- 1 teaspoon of garlic salt
- 1 tablespoon of garlic (fresh or dried)
- Fresh rosemary and basil
- Preheat oven to 385 degrees.
- Take the thawed roast, cut vegetables, seasonings and broth and place it into the dutch oven.
- Cook for approximately 2.5 – 3 hours, until the meat is soft enough to cut through.
Taking this recipe camping? Cut up your ingredients and measure them before you go! You can easily put them in a ziploc bag or plastic container. That way when you are ready to cook them, you can easily pour them into the pot and leave them to cook. You will just put it on the fire for a couple hours. A good time to start is right before dusk, make sure your coals are nice and hot. Once your fire is down to coals, place the dutch oven in the coals with some coals on top. Allow to cook for about 2 – 3 hours.
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