You will need
Hot coals for a 12 inch dutch oven, top and bottom
4-5 lbs shoulder roast or similar
1 onion
1 or 2 Minced garlic cloves fresh
3 or 4 carrots cut in 2 -3 inch sections, halved long ways if real fat
1 lb potatoes 4 or 5 depending on size cut into large cubes
2 table spoons of your favorite oil, I like olive for this.
1 to 2 tablespoons butter, (optional)
3 to 4 cups of water
1/2 tsp kitchen bouquet if you have it
Place you oven covered over a spread of some hot coals preparing it to brown the meat.
Season the meat with the salt and pepper.
When the oil is hot drop in the butter if using and then brown the meat. I really like the flavor the butter adds.
When the meat is brown move it to a single ring of nice hot coals, or move some out of the way. Then add the rest of the ingredients and cover placing a ring and a half of coals around the lid. Leave to cook for two hours replacing the coals as needed. Check water level as needed so it does not go dry. You want plenty of liquid to have a nice sauce or gravy. I really like using Wondra to thicken things. Works easy and quick.
I use this recipe a lot, it seems to go with me on most camp trips. Enjoy!
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