CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-08-06
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 3 lbs. Roast
- 1 small onion, quartered
- 1 – 1 1/2 c baby carrots
- 3-4 red potatoes, quartered
- 1-2 stalks celery, whole
- 1 tsp. flour
- 1 pkg onion soup mix
- 1 cube beef boullion
- 1 c hot water
- salt & pepper to taste
Instructions
Dust bottom of empty foil bag (or pouch) with flour. Dissolve boullion cube in water and add soup mix upon dissolution. While waiting for this to occur, throw the roast and all the veggies into the bag. Salt and pepper to taste (be careful–those processed soup mixes have a lot of sodium, so don't add too much salt). Pour boullion/soup mix over roast and veggies. Seal it up tight and throw it over a medium grill or medium hot coals for 1.5 hours. Turn it once (if you can do so without leaking) about 1/2 way through.
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