Be the first to A camping recipe from David. This dish is slow cooked in a Dutch oven. The meat comes out juicy and fork-tender.
Prep Time: 15 minutes
Cook Time: 4 hours
Ingredients:
- 2-3 pound chuck roast
- 1 large onion
- 2 large potatoes
- 1/2 pound baby carrots
- 3 stalks celery
- 1 15-ounce can beef broth
- 2 bay leaves
- 2 stems fresh rosemary
- 2 stems fresh thyme
- salt and pepper, to taste
- corn starch
- water
- oil
Preparation:
Place 12 charcoal beneath Dutch oven and allow to heat. Dredge roast in flour, salt and pepper and drop into lightly oiled Dutch oven. Brown well on both sides. Slice onion and add it to the pot along with the beef broth, bay leaves, thyme and rosemary. Cover Dutch oven and place 8 charcoal on lid. Every 30 minutes: add 8 fresh charcoal below and 8 on top of the Dutch oven; check level of liquids and add water if, necessary; and rotate Dutch oven and lid 90 degrees to avoid cooking hot spots. After 3 hours: peel potatoes and cut into 1-inch cubes; slice celery; add potatoes, carrots and celery to the Dutch oven; refresh the charcoal and continue cooking for 1 more hour. To make gravy: remove roast and vegetables to serving plate leaving juices in the Dutch oven. Mix 3 tablespoons cornstarch with 1/4 cup cold water to make a thin paste. Pour this into the juices, stirring constantly until it comes to a boil and gravy has come to desired thickness (about 3 to 5 minutes).
Servings: 4
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