Open Hearth Pot Roast

Open Hearth Pot Roast


  • 2  cans cream of mushroom soup
  • 1  package onion soup mix
  • 1  c  beef broth
  • 1  6 lb chuck roast
  • garlic powder
  • seasoned salt
  • black pepper
  • 2  c  baby carrots
  • 2  c  red potatoes, peeled and cubed
  • 1  small onion, sliced
  • 6  Tbsp  flour
  • 3  Tbsp  olive oil


Mix cream of mushroom soup, onion soup mix, and beef broth in small bowl and set aside. Season the chuck roast with garlic powder, pepper and seasoned salt; dredge in flour. Sear the roast in a 14" Dutch oven on medium to high heat for 4 minutes on each side. Add the soup, cover and bring nearly to a boil. Soup will be thick, but juices from the roast will soon thin the mixture to make a good gravy. Raise to a higher hook to lower the temperature, and slow simmer for about 3-1/2 to 4 hours. Feed the fire slowly, keeping a good bed of coals but avoiding a high flame. Roast should cook slowly in order to be fall-apart tender. Add carrots, potatoes, and onion about half way through the cooking time. We like to serve our pot roast with homemade biscuits and white rice.

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