50+ Irresistible Dutch Oven Boy Scout Recipes for Simple Cooking

When it comes to cooking in the great outdoors, there’s no better way to bring out the flavors of your ingredients than by using a Dutch oven.

This versatile cooking tool, beloved by campers and Boy Scouts alike, allows you to prepare delicious, hearty meals over an open flame or campfire.

Whether you’re gathering around the campfire after a day of hiking or bonding with friends during a weekend campout, Dutch oven recipes offer an easy and satisfying way to enjoy a wide variety of dishes, from breakfast casseroles to savory stews and even mouthwatering desserts.

In this blog post, we’ve compiled 50+ Dutch oven recipes that are perfect for Boy Scouts of all skill levels.

These recipes are designed to be simple to prepare, yet packed with flavor, ensuring you’ll have a memorable and fulfilling meal no matter where your next adventure takes you.

Get ready to impress your fellow campers with these campfire-friendly dishes that are sure to satisfy even the biggest appetites.

50+ Irresistible Dutch Oven Boy Scout Recipes for Simple Cooking

Cooking with a Dutch oven isn’t just about making food; it’s about creating lasting memories around the campfire.

Whether you’re cooking up a filling breakfast, a savory dinner, or a sweet dessert, Dutch oven recipes for Boy Scouts offer an easy and enjoyable way to enhance your outdoor experience.

With these 50+ recipes, you’ll have everything you need to feed your scout troop and friends, ensuring that each meal is not only delicious but also a bonding experience.

So, gather your ingredients, fire up that campfire, and get ready to enjoy these incredible Dutch oven dishes that will make your camping trips even more unforgettable.

Dutch Oven Boy Scout Chili

This hearty and flavorful chili is perfect for a camping trip. Packed with ground beef, beans, and spices, it offers warmth and comfort after a long day outdoors. The Dutch oven cooking method ensures that the flavors meld beautifully over a campfire.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
3. Stir in the chili powder, cumin, salt, and pepper, then cook for another 2 minutes to release the spices’ aroma.
4. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth to the pot. Stir well to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover the Dutch oven and let it cook for 30-45 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed, then serve hot with cornbread or crackers.

This chili recipe is an ideal companion for any outdoor adventure. The slow simmer in the Dutch oven allows the flavors to deepen, creating a robust dish that is both filling and satisfying. Whether you’re around the campfire or gathered at the campsite, this dish brings people together with its delicious, comforting appeal.

Dutch Oven Boy Scout Potatoes

Simple yet flavorful, this recipe combines potatoes, onions, and a few pantry staples to make an unforgettable side dish that complements any camping meal. The Dutch oven locks in moisture, resulting in tender, perfectly cooked potatoes with crispy edges.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil and butter in a Dutch oven over medium heat until melted.
2. Add the diced potatoes and chopped onion to the pot, stirring to coat them evenly with the oil and butter.
3. Sprinkle the garlic powder, paprika, salt, and pepper over the potatoes. Stir again to mix in the seasoning.
4. Cover the Dutch oven and cook the potatoes over low heat for about 25-30 minutes, stirring occasionally. You can also let them cook on the campfire if desired.
5. Once the potatoes are tender and golden brown, remove from heat and garnish with freshly chopped parsley before serving.

The potatoes, cooked in a Dutch oven, are an easy yet delicious dish that brings flavor to any outdoor meal. Their soft interior and crispy exterior pair perfectly with grilled meats or any chili-based dishes. It’s a simple recipe that doesn’t require much effort but delivers big flavor, making it an excellent choice for any Boy Scout campout or family gathering.

Dutch Oven Boy Scout Peach Cobbler

This peach cobbler recipe is the perfect dessert for a night under the stars. Made with canned peaches and a buttery biscuit topping, it’s a sweet and satisfying way to end a meal on a camping trip. The Dutch oven creates a perfect crispy top while the filling remains juicy and tender.

Ingredients:

• 2 cans (15 oz each) sliced peaches, drained (reserve juice)
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

Instructions:

1. Preheat your Dutch oven by placing it over the campfire or on hot coals.
2. In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Add the milk, melted butter, and vanilla extract, stirring to form a thick batter.
3. In the preheated Dutch oven, spread the drained peaches evenly on the bottom. Pour the batter over the peaches, spreading it out with a spatula.
4. Cover the Dutch oven and cook for 30-40 minutes, or until the top is golden brown and the peaches are bubbling.
5. Let the cobbler cool slightly before serving. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

This peach cobbler is the ultimate camping dessert. The combination of sweet, juicy peaches with a rich, fluffy biscuit topping makes it irresistible. Cooking it in a Dutch oven over the fire creates that crispy, golden crust everyone loves, while the filling remains soft and delicious. It’s the perfect way to end a day of adventure in the great outdoors.

Dutch Oven Boy Scout Beef Stew

This beef stew recipe is a classic, easy-to-make meal that will keep you warm and nourished on your outdoor adventure. Tender chunks of beef, carrots, potatoes, and onions are slow-cooked in a savory broth to create a comforting dish perfect for a campfire meal.

Ingredients:

• 1 lb beef stew meat, cubed
• 4 large potatoes, peeled and diced
• 3 carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the beef stew meat in batches, making sure to sear all sides, about 5 minutes per batch.
2. Once all the beef is browned, add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the thyme, rosemary, salt, and pepper, allowing the herbs to become fragrant.
4. Add the potatoes, carrots, beef broth, and water to the Dutch oven, stirring to combine.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5-2 hours, or until the meat is tender and the vegetables are cooked through.
6. Taste and adjust seasoning as needed before serving hot.

This beef stew is the epitome of campfire comfort food. The slow simmering process in the Dutch oven helps to tenderize the beef, while the vegetables soak up all the flavors, making every bite a warm and satisfying experience. It’s a great meal to make ahead of time for a camping trip or to enjoy after a long day of hiking.

Dutch Oven Boy Scout Campfire Pizza

Making pizza in a Dutch oven might sound unconventional, but it’s a fun and delicious way to enjoy a familiar favorite while camping. With a crispy, golden crust and melted cheese, this campfire pizza is sure to be a hit.

Ingredients:

• 1 package pizza dough (store-bought or homemade)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup pepperoni slices (or other toppings of your choice)
• 1/2 tsp dried oregano
• Olive oil for greasing

Instructions:

1. Preheat your Dutch oven by placing it on the campfire or over hot coals. Grease the bottom with a small amount of olive oil.
2. Roll out the pizza dough to fit the size of your Dutch oven. Place the dough into the greased pot and press it down to form a crust around the edges.
3. Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
4. Sprinkle the shredded mozzarella cheese on top of the sauce, then layer with your choice of toppings (pepperoni, vegetables, etc.).
5. Sprinkle a pinch of dried oregano over the top.
6. Cover the Dutch oven and cook for about 15-20 minutes, checking every 5 minutes until the crust is golden and the cheese is melted and bubbly.
7. Carefully remove the pizza from the Dutch oven and allow it to cool for a few minutes before slicing and serving.

This campfire pizza is a fun and customizable recipe that’s perfect for any Boy Scout trip or family camping night. The Dutch oven method ensures a crisp crust while the toppings cook to perfection. It’s a creative way to bring the comfort of pizza to the great outdoors, where everyone can enjoy a slice after a day of outdoor fun.

Dutch Oven Boy Scout Baked Apples

Baked apples are a simple yet delicious dessert that can be made easily over a campfire. With cinnamon, sugar, and a bit of butter, these apples become tender and flavorful, creating a sweet, comforting treat.

Ingredients:

• 6 large apples, cored
• 1/4 cup butter, cubed
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup chopped nuts (optional)
• 1/4 cup raisins (optional)

Instructions:

1. Preheat your Dutch oven by placing it over the campfire or on hot coals.
2. Core the apples, making sure to leave the bottom intact to hold the filling.
3. In a small bowl, mix the brown sugar, cinnamon, nuts, and raisins (if using).
4. Stuff the cored apples with the sugar and spice mixture, packing it tightly.
5. Place the apples into the Dutch oven and top each apple with a small cube of butter.
6. Cover the Dutch oven and bake the apples for 25-30 minutes, or until they are tender when pierced with a fork.
7. Serve the baked apples warm, with a scoop of ice cream if desired.

These baked apples are a warm, satisfying dessert perfect for a night under the stars. The apples become soft and caramelized with the sweet cinnamon and sugar mixture, making them a delicious treat after a day of camping. It’s a great way to end a meal, and the recipe is simple enough to be prepared with minimal effort, allowing you to enjoy the outdoors while indulging in a comforting dessert.

Dutch Oven Boy Scout Chicken and Rice

This one-pot chicken and rice dish is a perfect campfire meal. With juicy chicken, seasoned rice, and vegetables, it provides a hearty and filling dinner, while the Dutch oven ensures even cooking and rich flavors. It’s a simple yet satisfying meal for a busy camping day.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a preheated Dutch oven over medium heat. Season the chicken thighs with salt, pepper, thyme, and paprika, then brown them on both sides, about 5-7 minutes per side.
2. Once the chicken is browned, remove it from the Dutch oven and set aside. Add the chopped onion, garlic, and bell pepper to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.
3. Stir in the rice, making sure it’s coated with the oil and juices from the chicken.
4. Add the chicken broth to the pot, then return the chicken thighs to the Dutch oven, placing them on top of the rice.
5. Cover the Dutch oven and cook over low heat for 30-40 minutes, until the rice is tender and the chicken is fully cooked.
6. Taste the rice for seasoning and adjust if needed. Serve the chicken and rice hot.

This chicken and rice recipe is a great choice for any camping trip. The Dutch oven method ensures the chicken remains tender and juicy, while the rice absorbs all the delicious flavors. It’s a balanced meal with protein and carbs that’s easy to prepare and perfect for a filling dinner after a long day outdoors.

Dutch Oven Boy Scout Sausage and Peppers

A quick and easy dish that’s bursting with flavor, this sausage and peppers recipe is a campfire favorite. The sausages cook up perfectly in the Dutch oven, surrounded by a colorful medley of bell peppers and onions, making for a satisfying and delicious meal.

Ingredients:

• 4 Italian sausages (or any variety of your choice)
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp basil
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the sausages and cook until browned on all sides, about 8-10 minutes. Remove the sausages and set aside.
2. In the same Dutch oven, add the sliced bell peppers, onion, and garlic. Sauté until softened, about 5-7 minutes.
3. Stir in the oregano, basil, salt, pepper, diced tomatoes, and chicken broth. Bring the mixture to a simmer.
4. Return the sausages to the Dutch oven, nestling them into the pepper and onion mixture.
5. Cover the Dutch oven and cook over low heat for 25-30 minutes, until the sausages are cooked through and the flavors have melded together.
6. Serve the sausages with the peppers and onions over rice or crusty bread.

This sausage and peppers dish is simple yet full of robust flavor. The Dutch oven method allows the sausages to stay juicy while the peppers and onions become tender and flavorful in the simmering broth. It’s a great option for a camping dinner when you want something that’s both quick and satisfying.

Dutch Oven Boy Scout Campfire Steamed Vegetables

This easy and healthy vegetable medley is a great side dish for any campfire meal. Using a Dutch oven to steam the vegetables allows them to retain their natural flavors while absorbing the smoky aroma from the campfire, making them a flavorful and nutritious addition to your camping feast.

Ingredients:

• 2 cups broccoli florets
• 2 large carrots, peeled and sliced
• 1 zucchini, sliced
• 1/2 cup water
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the sliced carrots and zucchini, sautéing for 3-4 minutes to soften slightly.
2. Add the broccoli florets to the Dutch oven, then pour in the water and cover the pot.
3. Let the vegetables steam over low heat for 10-15 minutes, or until they are tender but still vibrant.
4. Once cooked, season the vegetables with salt, pepper, garlic powder, and a squeeze of fresh lemon juice for added brightness.
5. Serve hot alongside your main campfire dish.

These campfire steamed vegetables are a great way to add some nutritious options to your outdoor meals. The Dutch oven helps cook the vegetables evenly while retaining their flavor and nutrients, and the seasoning brings out the natural sweetness of the vegetables. It’s an easy, healthy, and tasty side dish that pairs well with any main course.

Dutch Oven Boy Scout Breakfast Casserole

Start your day off right with this hearty breakfast casserole made in a Dutch oven. Filled with eggs, sausage, cheese, and vegetables, it’s a complete meal that will fuel you for a day of outdoor activities. The Dutch oven ensures that everything cooks evenly, creating a savory, satisfying breakfast for the whole group.

Ingredients:

• 6 large eggs
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cups frozen hash browns
• 1/2 cup milk
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your Dutch oven by placing it over the campfire or on hot coals. Grease the bottom of the Dutch oven with olive oil.
2. In a large mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper.
3. Layer the frozen hash browns in the bottom of the Dutch oven. Sprinkle the cooked sausage, chopped onion, and bell pepper over the hash browns.
4. Pour the egg mixture evenly over the top, then sprinkle the shredded cheddar cheese over everything.
5. Cover the Dutch oven and cook for 25-30 minutes, or until the eggs are set and the cheese is melted and golden.
6. Remove from heat and let it cool slightly before slicing and serving.

This breakfast casserole is perfect for camping, as it combines all the elements of a great breakfast in one dish. The eggs, sausage, cheese, and vegetables come together in a way that feels comforting and energizing. The Dutch oven makes it easy to prepare, and it’s a great dish to make ahead of time for a group, ensuring everyone starts their day with a filling meal.

Dutch Oven Boy Scout Beef and Potato Hash

This beef and potato hash is a flavorful and filling one-pan meal that’s ideal for breakfast, lunch, or dinner during your camping trip. The tender beef, crispy potatoes, and flavorful spices come together in a way that’s simple but satisfying, all thanks to the versatility of the Dutch oven.

Ingredients:

• 1 lb ground beef
• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Add the chopped onion and garlic to the beef and cook for 3-4 minutes until the onion is softened.
3. Stir in the paprika, cumin, chili powder, salt, and pepper, allowing the spices to bloom for 1-2 minutes.
4. Add the diced potatoes to the Dutch oven and mix everything together. Cover and cook over low heat for about 30-40 minutes, stirring occasionally, until the potatoes are tender and golden brown.
5. Once cooked, garnish with fresh parsley (if desired) and serve hot.

This beef and potato hash is a wonderful meal that’s both hearty and satisfying. The Dutch oven allows the potatoes to become crispy on the outside while remaining tender on the inside, while the ground beef and spices bring bold, savory flavors to the dish. It’s the perfect one-pan meal that requires little effort but packs a punch in flavor, ideal for a campfire setting.

Dutch Oven Boy Scout Campfire Lasagna

A delicious twist on a classic, this campfire lasagna recipe is perfect for feeding a hungry group. Layers of rich pasta, savory meat sauce, and melted cheese are cooked to perfection in a Dutch oven, making it a filling and comforting meal after a long day of outdoor adventures.

Ingredients:

• 1 lb ground beef
• 1 jar (24 oz) marinara sauce
• 9 lasagna noodles (no-boil works best)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
2. Stir in the marinara sauce, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes to combine the flavors.
3. While the sauce simmers, mix together the ricotta cheese, egg, half of the mozzarella, and Parmesan cheese in a separate bowl.
4. Preheat your Dutch oven over medium heat. Start layering the lasagna by spreading a thin layer of meat sauce on the bottom of the pot.
5. Place 3 lasagna noodles on top of the sauce, then add a layer of the ricotta cheese mixture. Repeat this layering process two more times, ending with a layer of meat sauce on top.
6. Sprinkle the remaining mozzarella cheese over the top.
7. Cover the Dutch oven and cook over low heat for 45 minutes to 1 hour, until the lasagna is bubbly and the noodles are tender.
8. Let the lasagna sit for 10 minutes before serving.

This campfire lasagna is an impressive and comforting dish that’s perfect for a group. The Dutch oven creates the ideal environment for slow-cooking, allowing all the flavors to meld together beautifully. Each bite is a mix of gooey cheese, savory sauce, and tender noodles—a perfect meal for a camping trip or outdoor gathering.

Dutch Oven Boy Scout Chili

A classic comfort food, chili made in a Dutch oven is a perfect meal for a chilly evening by the campfire. This hearty dish combines tender ground beef, beans, tomatoes, and spices into a flavorful and filling stew that is ideal for feeding a hungry group after a day of outdoor activities.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Once the beef is browned, add the chopped onion, garlic, and bell pepper. Sauté for 5-7 minutes until the vegetables have softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, allowing the spices to toast for 1-2 minutes.
4. Add the kidney beans, black beans, diced tomatoes, and beef broth to the pot. Stir to combine, then bring the chili to a boil.
5. Reduce the heat to low, cover, and simmer for 30-45 minutes, stirring occasionally, until the chili thickens and the flavors have melded together.
6. Taste and adjust seasoning as needed before serving hot.

This Dutch oven chili is perfect for a satisfying, warming meal after a long day outdoors. The combination of beans, beef, and spices creates a deeply flavorful stew, and the Dutch oven helps concentrate the flavors while cooking. This dish is easy to prepare, making it an ideal campfire dinner that will keep you full and cozy.

Dutch Oven Boy Scout Campfire Cornbread

No campfire meal is complete without a slice of warm, buttery cornbread. This simple Dutch oven cornbread recipe yields a moist and fluffy bread that’s perfect for serving alongside chili, stew, or any outdoor meal. The Dutch oven ensures an even cook and a golden-brown crust.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 eggs
• 1/4 cup melted butter
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat your Dutch oven by placing it over the campfire or on hot coals. Grease the bottom and sides with olive oil.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs and then stir in the milk and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Pour the batter into the preheated Dutch oven, smoothing the top with a spatula.
6. Cover the Dutch oven and cook for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before cutting into squares and serving.

This cornbread is a perfect campfire side dish, and its slightly sweet flavor complements savory meals like chili or stew. The Dutch oven provides even heat distribution, ensuring that the bread bakes to perfection every time. It’s an easy recipe that’s sure to be a crowd-pleaser around the campfire.

Dutch Oven Boy Scout Campfire Pot Roast

A traditional pot roast cooked in a Dutch oven is a comforting and hearty dish that’s ideal for a group meal on a cool camping evening. The slow-cooked roast becomes incredibly tender, and the vegetables soak up all the rich flavors, making this a filling and satisfying dinner.

Ingredients:

• 3 lb beef chuck roast
• 4 large potatoes, peeled and quartered
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your Dutch oven over medium heat. Season the roast with salt, pepper, rosemary, and thyme.
2. Heat the olive oil in the Dutch oven and sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
3. Add the chopped onion and garlic to the Dutch oven and sauté for 3-4 minutes until fragrant.
4. Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the pot.
5. Return the roast to the pot and surround it with the potatoes and carrots.
6. Cover the Dutch oven and cook over low heat for 2.5 to 3 hours, or until the roast is fork-tender and the vegetables are cooked through.
7. Slice the roast and serve with the vegetables and broth.

This campfire pot roast is the ultimate comfort food. The Dutch oven slow-cooks the roast to perfection, infusing the meat with the savory broth and seasonings. The vegetables become tender and flavorful, making for a well-rounded, satisfying meal. Whether you’re enjoying a quiet evening around the campfire or feeding a hungry group, this pot roast is sure to impress.

Note: More recipes​ are coming soon!