Easy Campfire or Stove Pot Roast

(Click thumbnails for full size photos. Use your
browser's "Back" button to return.)

You can cook this easy pot roast on your stove top, over a campfire, or in a CROCK-POT®, the easiest method of all. To cook it in a CROCK-POT® simply dump all the ingredients in the pot and cook on "High" for 5 to 6 hours or on "Low" for 6 to 8 hours.

I cooked it over a campfire in a 2 quart, Lodge #8CO2 Camp Dutch Oven. I used a small venison roast. You can substitute the meat of any herbivore that lurks in your local woods or supermarket.

Camping tripod

I used a take-apart, portable tripod I made myself. Click here for construction details.

SERVES 3 - 4
  • 1 16 oz roast If you use a larger roast, increase the size of the pot and the amount of the remaining ingredients in a somewhat direct proportion.

    I started with a frozen roast. If yours is thawed or fresh, subtract 1 hour from simmering time.

  • 1 envelope of Lipton® onion soup mix
  • 1 10½ oz can of cream of mushroom soup
  • 21 ozs (2 soup cans) of water
  • 2 tsps of Tony Chachere's® Creole Seasoning or your favorite seasoning salt
  • 1 tsp garlic powder
  • 1 tsp Kitchen Bouquet® browning and seasoning sauce (Adds flavor and brown color to the gravy)
Optional but nice:
  • 5 or 6 medium potatoes, ¾ x ¾ inch chunks (about 3 cups)
  • 6 ozs carrots, sliced or diced (about 1½ cups)


  • Add all ingredients to pot, except potatoes and carrots, and simmer for 5 hours or until roast is tender.

  • Add water as needed. When the roast pulls apart with a fork, it is tender.
Starting to simmer
Starting to simmer. The small brown objects are pieces of dried onion from the onion soup mix.

  • When the roast is tender, add potatoes and carrots, if desired.

  • Simmer another hour to cook potatoes and carrots.

Adding potatoes and carrots
Adding potatoes and carrots.

Ready to eat That's it! Time to eat! As you can see from the photo, I started talking and drinking beer and let my pot roast simmer too long. The gravy is a little thick and the potatoes a little soft. Oh well, it was delicious anyway. My sister and I ate it for 2 days. The venison roast was as tender as filet mignon, and I defy anyone to tell by taste or texture whether it came from a deer or a cow.

Serve over white rice and with sliced onion and fresh baked cornbread. Chase with milk, tea, water, beer or wine. In this case, we chased it with a silky smooth Gossamer Bay Cabernet Sauvignon, 1996. Ahhhhhh, I wonder how the po' folks live. . . .

Home     Back to the cooking section