BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Dutch Oven Pot Roast

(Serves 8-10)

Ingredients:

4 pound Chuck or Round Roast
8 medium Onions, Sliced
8 Potatoes, Sliced
8 Carrots, Sliced
Cooking Oil
Flour
Salt and Pepper

Directions:

1. Preheat oven by placing it on a bed of coals.
2. Rub flour on the roast and brown all sides in a small amount of oil in the oven.
3. Add 1/2 inch of water. (Warning: First be sure no hot oil remains -- water will make it splatter.)
4. Put on lid and cover it with a layer of coals.
5. Simmer meat up to 3 to 4 hours. Check occasionally, adding water if necessary.
6. After about 2 1/2 hours, add vegetables. Put lid back on and continue simmering until vegetables are tender and beef is fully cooked.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee