Chuck Roast Recipe Cooked Over Coals in a Camp Dutch Oven

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter flavor, while water + bouillon is cost-effective.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains acidity; beef broth adds depth.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness, while green onions are less expensive.

Cut 10 slits into the chuck roast, 5 on each side.

Rub garlic salt into the slits on both sides of the roast.

Rub both sides of the roast with white vinegar.

Dredge the roast in flour, ensuring it is well coated.

Preheat 20 coals for the dutch oven, placing all underneath to get hot.

Add 2 tablespoons of oil to the dutch oven and brown the roast on both sides with the lid on.

After browning, pour 1 package of dried onion soup mix, 1/4 cup brewed coffee, and 3/4 cup sweet cherry over the roast.

Add 1 cup of sliced fresh mushrooms on top of the roast.

Adjust the coals to 6 on the bottom and 14 on top of the dutch oven.

Cook for close to 3 hours, checking occasionally.

Once cooked, remove the roast and mushrooms from the dutch oven, and serve.

Cooking Techniques

Equipment Needed

Spice Level: