Camp Dutch Oven Roast


Excerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press

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.

Year Round
  • Prep Time:
    25 mins
  • Cook Time:
    2 hrs 30 mins
  • Ready In:
    15 mins


  • 8 pound chuck roast, 2-to 3- inches thick, bone in if available
  • 1/4 cup vegetable oil
  • 1/2 cup Burgundy wine
  • 2 cups warm water
  • 3 cups sliced yellow onions
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 2 tablespoons coarsely ground pepper
  • 1/2 cup mushrooms, sliced 
  • 6 carrots, cut into sticks
  • 3 tablespoons cornstarch 
  • 1/2 cup water

Preparation Directions

  1. Temperature to 350º F
  2. Heat vegetable oil in a 12 qt. camp 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.
  3. 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. 
  4. Stir in the cornstarch dissolved in ½ cup water. Bring to a boil, reduce heat and simmer for 3 minutes. 
  5. Return roast to cooking pan and arrange vegetables around the roast. Cover and allow to rest 15 minutes before serving.

Suggested Cookware