April 2011 Recipe of the Month


Staff member
Gold Supporting Member
Dec 22, 2002
Southeastern PA
April 2011 Recipe of the Month

Title: Camp Dutch Oven Roast

Source: Lodge Cast Iron Cookware Outdoor Recipes

Prep Time: 25 minutes
Ready In: 3 hours
Serving Size: 14-16 servings

Cooked in a Dutch oven or roasting pan, accompanied by different vegetables, this pot roast is a one-pot meal. Use either a bone-in or boneless roast.

  • (8) pound chuck roast, 2-to 3- inches thick, bone in if available
  • ¼ cup vegetable oil
  • ½ cup Burgundy wine
  • 2 cups warm water
  • 3 cups sliced yellow onions
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 2 tablespoons coarsely ground pepper
  • ½ cup mushrooms, sliced
  • 6 carrots, cut into sticks
  • 3 tablespoons cornstarch
  • ½ cup water

[list type=decimal]
[*]Temperature to 350 degrees F

[*]Heat vegetable oil in 16-inch dutch oven. Salt and pepper roast on both sides. Sear both sides in hot oil. Pour warm water and Burgundy wine over roast; add garlic, onions, carrots and sliced mushrooms.

[*]Cover and cook about 2 ½ hours, turning every 30 to 45 minutes. Pour cooking liquid into a large measuring cup. Skim away fat. If necessary, add a little water or red wine to make 4 cups liquid and return to the cooking pan.

[*]Stir in the cornstarch dissolved in ½ cup water. Bring to a boil, reduce heat and simmer for 3 minutes.

[*]Return roast to cooking pan and arrange vegetables around the roast. Cover and allow to rest 15 minutes before serving.

Excerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart – bright sky press

Comments and Thoughts Welcome!


One Day at a Time
Jun 14, 2008
Mine Hill NJ
Last Sat 4/9 camping we made a sauerbraten for 9 people for the first time in my dutch oven and it turned out great.
Menu was sauerbraten, potato pancakes, red cabbage, and apple sauce followed by homemade vanilla ice cream and apple pie. (pie not eaten as too stuffed from dinner but had to eat ice cream as daughter spent 1/2 hour rolling the ice cream maker.
I will try the roast as it looks great

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