Dutch Oven Beef & Vegetable Pot Roast
A classic pot roast made outdoor-style—tender beef chuck roast simmered in a Dutch oven with root vegetables, herbs, and a rich broth, perfect for hearty group dinners.
Equipment
- 12" Dutch oven
- Long-handled tongs
- Knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 3 lbs beef chuck roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 carrots peeled, cut into chunks
- 1 lb baby potatoes halved
- 3 celery stalks chopped
- 1 large yellow onion cut into wedges
- 3 cloves garlic smashed
- 2 cups beef broth
- 1 cup dry red wine or use more broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Prepare a solid bed of campfire coals. Heat Dutch oven over coals and add olive oil.
- Pat beef roast dry and season all sides with salt and pepper.
- Brown roast in the Dutch oven, turning to sear all sides, about 8 minutes total.
- Add carrots, potatoes, celery, onion, and garlic around the meat. Pour in broth and wine.
- Nestle herbs on top, cover Dutch oven, and place over a gentle bed of coals. Shovel a few coals onto the lid for even heat.
- Simmer for 2 hours, rotating oven occasionally and checking liquid, until beef is fork-tender and vegetables are soft. Add more broth as needed.
- Let rest 10 minutes, then slice roast and serve with veg and cooking juices.
Notes
Use indirect, steady heat for slow, even braising. Check liquid every 30 minutes and replenish if needed. This meal is a camp classic for chilly nights.