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Certified Executive Chef
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Campfire Pot Roast
Ingredients 3 pound boneless roast 2 cups baby carrots 1 large onion, sliced 2 stalks celery, sliced in bitesize pieces 1 cup V-8 1/2 cup water 1 envelope dry onion soup mix 3 tablespoons flour salt and pepper, to taste 1 large oven bag Place roast in bag and surround with all the vegetables. Mix V-8, water, soup mix and flour, then pour over top of roast. Close bag and grill over medium fire for about 1 1/2 hours. |
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