Campfire Recipes: Pot Roast Recipe Dutch Oven
See this Dutch Oven Pot roast for a one-pot dinner, perfect for the campground or a hearty dinner at home! This pot roast recipe dutch oven recipe is one of the best we have tasted.
Dutch Oven Pot Roast
When we think of pot roast we may typically think…slow cooker meal! However, prior to the days of the slow cooker many of our grandmothers would have a pot roast cooking slowly in a large pot like a cast iron Dutch Oven, or even a covered dish inside the oven.
Although I absolutely love the convenience of my slow cooker at home, while we are out at the campground it isn’t a realistic option for cooking food. Many campgrounds have a tripod and fire pit setup, so it’s much easier to cook food in a Dutch Oven, attached to the tripod by a handle. You can also make this Dutch Oven Pot Roast on a charcoal grill if you don’t have a fire pit accessible.
Ingredients to Bring to the Campground:
The ingredients for this Dutch Oven Pot Roast are pretty typical for any pot roast. We added all of our favorite veggies: carrots, potatoes, and onions primarily. We chose a cut of meat that would add a lot of flavor without being too tough. You will need a good quality Dutch Oven with a lid and handle, a pair of tongs to move briquettes, and of course your charcoal briquettes.
You can use whatever meat you prefer in this pot roast. If beef isn’t in the budget, a good alternate is a pork loin roast. I can usually find these on sale for around $3-4 locally (we are in Oklahoma), and they freeze very well.
One money-saving tip is to always look for the unseasoned cuts of meat, and search for markdown stickers and family packs! These are all great ways to get the same quality meats for a few dollars less. Usually at my store, the sell-by dates are still good even if the meat has been marked down. If you see a sell by date that is coming up quickly, you can also ask the butcher if they can mark it down!
You can bring veggies along that are shelf stable: carrots and potatoes and onions don’t require refrigeration. You can also add some dehydrated mushrooms into the pot and they will slowly rehydrate while your Dutch Oven Pot Roast is cooking. And finally, don’t forget the spices!
What to Serve with Pot Roast
We sometimes use fully cooked, heat and eat biscuits, and you can also serve this with a loaf of crusty French bread. I love roast with anything that will soak up that delicious sauce from the roast.
If you already have the campfire going, try out our Campfire S’mores Cones or this delicious Skillet Blueberry Cobbler!
Ready to put this one on your menu? Get your recipe below!
Campfire Recipes: Dutch Oven Pot Roast
Try this easy, classic pot roast recipe at the campsite, or at home!
Ingredients
- 3-4 pounds of your favorite roast
- 2 teaspoons beef bouillon
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 3-4 Tablespoons vegetable oil
- 1 large onion, or 1 small, sliced thick
- 1 onion soup mix packet or our homemade onion soup mix.
- 2 teaspoons Montreal Steak seasoning
- 2 pounds red potatoes, diced to 2" cubes
- 1 bag (8 ounces or so) baby carrots
- 2 15 oz cans beef broth or stock, unsalted is best. See Note.
Instructions
- Dice vegetables to desired thickness: Potatoes, onion, and carrots are listed but you can also add peppers or mushrooms for flavor. Set aside.
- In a cast iron Dutch Oven, add 3-4 Tablespoons Vegetable Oil. Allow to heat over campfire (or on the stove at home)
- While the pan is heating, prepare roast by sprinkling Montreal Seasoning over both sides.
- When oil is glossy but not yet simmering, gently set down the roast and allow to sear. You will sear on all sides, so after one side is seared and no longer sticking to the pan, adjust with a pair of tongs. Grilling tongs work best for over a campfire.
- After roast is completely seared, quickly add broth.
- Add vegetables into pot.
- Add the rest of your seasonings.
- Mix seasonings gently and cover with the Dutch Oven Lid.
- Allow to cook, and if using a campfire place hot coals on top of the lid to encourage even heating. Cook at a medium heat for 2-3 hours.
- After 2 hours check potatoes and meat for done-ness. Potatoes should be fork tender, and the meat should be at 165 degrees prior to serving.
- If potatoes and vegetables cook thoroughly before the meat is done, gently remove them to a foil pan (if camping) or a plate and keep hot. Let the roast remain in the Dutch Oven until done. You can return the veggies to the pan, or serve separately.
Notes
If you only have regular salted beef stock or broth, omit the beef bullion cubes to prevent the roast from being too salty.
Always check meat temperature with a meat thermometer for the best food safety practices!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 426Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 2mgSodium 2390mgCarbohydrates 61gFiber 6gSugar 8gProtein 11g
