Print This Post

 Any cut of deer or beef roast works good if you whomp it with a club first to tenderize it. A couple of chuck roasts seasoned up the same as for grillin’ will work, as well.

After the meat is tenderized and seasoned good, sear for a few minutes each side and transfer to double roast pan with an inch or two of water.

Put roaster on rack above medium fire and put the lid on. Kick back and have a cold brew. Or now would be a good time for some stumpwater bourbon - see recipe below.

After an hour or so, turn the roasts over and dump in a couple pounds of small (new) potatoes, a bag of baby carrots and two large quartered onions. Add a little more salt and pepper too if you think of it.

Dump in a beer or a little more water and put the lid back on. Add a stick of wood to the fire whenever needed to keep a simmerin’ heat going. (Don’t boil)

After another hour or so, move the stuff around some so it cooks evenly. Then put the lid back on and leave it alone till you get hungry.

Right before you’re ready to eat, dip a cup of the broth into a skillet over the fire and stir in a package of brown gravy mix.

Serve it all up with the gravy on the side and some dinner rolls, corn bread, or cat head biscuits. Feeds about 6 hungry folks…. Or 3 folks and camp hound or two….