Dutch Oven Pot Roast
Pot roast is the first Dutch oven dinner I teach young Scouts to cook on their first camp out. It gets them started on Dutch oven cooking, it is satisfying, nutritious and a very easy menu item to learn to cook. It fuels them up for the night and builds their self confidence as they enjoy a great meal that they prepared themselves. Give this one a try, you will find it easy to prepare and great to eat.
Ingredients:
3lb beef chuck roast
4lb potatoes
1 large onion
8 oz baby carrots
1 15oz can green beans
1 15oz can whole kernel corn
2 cups low sodium beef broth
Kosher salt
Black pepper
2 tbsp olive oil
Directions:
Peal 4 pounds of potatoes and cut them into 2” cubes. Drain the green beans and corn, discarding the liquid. Pour your olive oil into a pre-heated 12” Dutch oven. Place the chuck roast into the hot oven, season with a pinch of salt and pepper and sear both sides of the roast. Remove the oven from the heat and add in the beef broth, the potatoes and carrots, then the beans and corn. Cover the Dutch oven and bake at 325° to 350° for 1 hour. If the potatoes are still firm bake for another 15 minutes, repeating if necessary until the potatoes are soft. Salt and pepper to taste. Serve with fresh baked bread and salad for a great camp meal!
If cooking outdoors use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.
Serves 6 to 8