If you are yet to try camp oven cooking here’s an easy one to start with.

CAMP OVEN ROAST

• 2 lb of roast beef, boneless

• 2 Tbspns oil

• 2 Large onions, sliced

• 8 large carrots, in 1" pieces

• 4 Large potatoes, quartered

• ˝ tspn garlic powder

• Flour

• Salt

• Pepper

• Water

Coat the roast beef with flour and rub it into the meat

Heat the camp oven and oil. When the oil is hot, brown the roast on both sides. Sprinkle it with pepper, salt and garlic powder. Add water to the camp oven to a depth of about 1".

Cover the oven and put about 20 hot heat beads on the lid and about 25 underneath. You can use hot coals from the fire but heat beads are easier especially if you are new to camp oven cooking. Also with heat beads you can practice at home. Let the meat cook slowly for 1-1/2 hours, adding water if needed to maintain a depth of about half an inch. Add additional heat beads or coals as needed.

Add the vegetables and cook for another half hour or until the carrots are tender. Make a gravy from the stock and serve hot.

The Kamp C®ook