Being outdoors is great, but it is even better when you are eating good. That is why I have mastered the art of camp cooking, because I want to enjoy a delicious meal while I enjoy the outdoors.
One of my recent favorites is a beef pot roast, which require minimal effort to make a homestyle meal.
Time: 2 – 2 ½ Hours
Beef Pot Roast, Potatoes, Onions, Squash, Cabbage, Beef Stock, Beer, Salt, Pepper, Oregano, Rosemary, Minced Garlic
How to Cook
First take your Stansport Cooking Tripod and set it up over a medium fire. Make sure that it is securely placed over the fire and will not move during cooking.
Next hang your Overmont Dutch Oven over the fire about 6 inches to a foot above the highest flames. You want your beef to slow cook so make sure that it is not too close to the fire.
Cut your pot roast in half if it is too large, but make sure that you still have thick pieces to cook. Chop up your onions in preparation for cooking.
After that, take your beef stock and pour it into the Dutch oven. About 4 cups should work for a 2 Ib pot roast. Add in your beer, salt, pepper, oregano, rosemary, minced garlic. Stir the stock to mix in the spices and beer.
Add in your pot roast and chopped onions and place the lid over the Dutch oven. Let the pot roast cook for 1 hour to 1 ½ hour, flipping in halfway through. Monitor the heat periodically to make sure that the broth is staying hot and simmering but not boiling.
Chop up your veggies while you’re waiting.
After 1 hour to 1 ½ hour, mix in your veggies. Let the veggies cook with the pot roast for 30-45 min.
Serve and enjoy.