Campfire Pot Roast And Veggies Recipes

POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

CAMPFIRE POT ROAST AND VEGGIES

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.

CAMPFIRE VEGGIES

Steps:

• Preheat an outdoor grill for medium heat.
• Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
• Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
• Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.