Campfire Recipes: Pot Roast Recipe Dutch Oven
I love the convenience of my slow cooker at home, but this Dutch oven pot roast brings that hearty dinner to the campsite. We added carrots, potatoes, and onions, and I like serving roast with bread that soaks up the sauce. Before you pack, check your cooking setup and allow plenty of time for a slow-cooked meal.
Jump to the printable pot roast recipe
Some links below are affiliate links. We may earn a commission if you make a qualifying purchase or booking, at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Dutch Oven Pot Roast
For cooking with coals under the pot and on its lid, use a camp Dutch oven designed for that setup. Lodge’s camp Dutch oven guide explains the legs, bail handle, flanged lid, and charcoal placement. Follow the directions for your specific pot and keep the hot lid supported while checking dinner.
Do not assume a campground provides a tripod, grill, or permission to burn charcoal. Confirm the facilities and fire restrictions before choosing this meal. If you are shopping for cookware, this Lodge 8-quart deep camp Dutch oven is one option to compare. Check its size, weight, and suitability for your setup; this link is not a claim that this exact model was used for our recipe.
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.
Use beef roast for the recipe as written. Switching to another type or cut of meat can change the cooking time and texture, so do not assume an identical result. For shopping savings, compare the price per pound and choose an amount that fits both your pot and the meals you have planned.
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!
Keep raw meat and perishable ingredients cold during travel. Use a cooler or refrigerator at 40°F or below, follow package storage instructions, and keep raw meat separate from ready-to-eat food. Baby carrots and cut vegetables should not be treated as shelf-stable camping supplies. See USDA’s camping food-safety guidance when planning your cooler.
Cooking time and doneness
The recipe’s 2–3 hours is an estimate, not a guaranteed finish time over a campfire. Wind, fuel, pot size, and the roast affect cooking. Use a food thermometer and check tenderness rather than relying on the clock. USDA’s minimum for beef roasts is 145°F with at least a three-minute rest; that is a safety minimum, not a promise that a pot roast will be fork-tender at that temperature. Continue braising as needed for tenderness while monitoring the liquid.
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.
For dessert, try our cast iron skillet blueberry cobbler. To plan the rest of the trip, browse easy RV meals and our camping supplies checklist.
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 beef 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 the roast is seared, carefully add the broth, keeping clear of hot oil and steam.
- Add vegetables into pot.
- Add the rest of your seasonings.
- Mix seasonings gently and cover with the Dutch Oven Lid.
- Cover and braise, managing heat according to your camp Dutch oven’s instructions. Only place coals on a lid designed to hold them. Allow roughly 2–3 hours, checking the food and liquid periodically; campfire cooking time varies.
- Check the roast with a food thermometer and test the vegetables and meat for tenderness. USDA’s safety minimum for beef roasts is 145°F followed by at least a three-minute rest. Pot roast may need longer braising to become fork-tender; do not treat that minimum as a texture target.
- 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
See more from Roaming My Planet Here:
After dinner, our cast iron care guide covers cleaning and drying your cookware before storage.
