Angie told me my post about camping was okay but I completely failed to tell anyone how to cook a pot roast while camping……Sorry about that.
So here goes.
First, make sure you have a covered pot that will handle a roast…most people don’t seem to take large cook pots camping…for a roast (and several other recipes it is essential)
1 roast (either pork or beef) average size 1 pound per person to be fed.
1 pound of “baby” potatoes (I used golden potatoes as I like the flavor better) none should be larger than a finger
1 package “baby” carrots…again, none larger than a finger (20-24 carrots) (BABY ONES!!!)
2 sticks of celery, cut into bite size pieces.
1/2 large onion, quartered
3 Tablespoons onion soup mix (recipe below)
up to six bottles of drinking water (the 8 oz size)
1/2 T cooking oil (I use olive oil)
Put oil into a large cooking pot and heat, add roast and brown on all sides. take off heat and add onions, carrots three bottles of water and onion soup mix.
Put back on grill and bring to a boil…cover and boil for 2 hours, adding water as necessary to keep roast completely covered.
Add baby potatoes (more water if necessary) and bring back to a boil. boil for another half hour. Take off heat and let sit for 10 minutes.
this can be done at home on a stove as well, and the roast will be pull-apart tender.
Onion Soup Mix (low sodium)
(this makes the equivalent of one packet of dry onion soup mix)
1 Tablespoon (10g) minced dried onions
1 teaspoon sodium-free beef bouillon
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1/8 teaspoon paprika (I use smoked paprika from Spice Traders Teas) ((Tell them SUZE sent you!)
That’s it, mix it all well and store in an airtight container. I triple this recipe as I use a lot for flavoring different dishes.
If you wish to make an onion dip with sour cream, use only half the mixture per 6 oz sour cream container. Otherwise it is very strong.