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: 2003-08-05
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 6 – 8 lb roast
- 15-20 cloves of garlic whole
- 5 cloves of garlic diced
- Salt and pepper
- Itallian Seasoning
- 1 whole onion sliced
- 10 med potatoes halved
- 2 lbs of carrots ( baby carrots work well, other wise cut into 1-2 inch chunks)
Instructions
Using a knife poke holes in the roast and insert the garlic.
Do this on all sides and at random depths.
When done use 3-4 tbs salt, pepper and italian seasoning ( more or less to your liking) and rub all over the roast.
Place roast in center of dutch oven.
cover with half the onions
Fill in around the roast with the carrots and potaotes.
Add the rest of the onions and diced garlic.
Add about 1/2 cup of water,(or beer, wiskey, or red wine)
Cover and place on hot coals. Add 10-20 coals to the top.
LEAVE IT ALONE FOR 2 HOURS.
Open carefully, check for doneness of potatoes, carrots and meat.Cook for 20 – 40 minutes more while getting the rest of the meal ready.
TO Serve. Transfer most of the vegetables to another dish.
Cut the roast in the Dutch oven. Have a ladel of big spoon handy to serve the juice.
Serve with rolls and or a salad.
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