Tuesday, September 25, 2012

Dutch Oven Roast Beast

The line from The Grinch Who Stole Christmas 
always stuck with us and when the kids were young we always
called roast beef, roast beast!

This is another one of our favorite Dutch Oven
specialties.  This was given to us by our neighbor Ken
Nichols who was a great dutch oven cook.  It is simple
but we always have people asking for the recipe.

You can see that I have used a dutch oven liner.
One of the drawbacks of dutch oven cooking is cleaning
them!  I found these wonderful liners at Wal Mart in their
camping section.  They make cleanup a breeze especially for
messy or sticky dutch oven meals.

We pack our dutch ovens up and head up the canyon just
a few minutes.  Our favorite spot is Hope Campground just
up Provo Canyon.

Dutch Oven Roast Beef

5 lb. rump roast
1 medium yellow onion
1 pkg. dry onion soup mix
1/4 C. worcestershire sauce
1/2 C. water

Line your dutch oven with a parchment paper liner if desired.
Place the roast in and then top with the additional ingredients.

Cook in a covered dutch oven with 10 coals on the bottom
and 12 coals on the top for 3-4 hours or until the beef 
shreds easily.

You can also cook this in a covered dutch oven in your oven
at 300 for 3-4 hours or until it shreds.  I often cook it in the
oven during the day and then reheat it with coals once we
have arrived at the campground.

This is great served over mashed potatoes, or over crusty bread.


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. You are the second person who has recommended the Dutch oven liners. I'm going to get a package of these asap! Beautiful fall colors. ;-)

  2. Looks very good, Jacqueline. I use liners for my crockpot too. xo

  3. Nice work dude. thanks for shearing it with us. keep it up.
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  4. Gorgeous pics Jacqueline! I'm wondering if we're going to have pretty color here in Philly this year. The beef sounds great, even at 5AM:@)

  5. Jacqueline, the colors are fabulous this year. Those liners are a great find. I haven't had roast "beast" in a crockpot, but I know I would like it. Joni

  6. I will be looking for those liners this week... we love to camp too and this would be perfect. I'm doing the oven trick so that dinner will be ready quicker! Thanks for all these fabulous recipes!

  7. YUMMMM! Just perfect for a day like today---damp and cool. (if only I'd started one this morning!)

    And don't forget that the beast-and-gravy are a match made in heaven next morning, on a cathead biscuit with a fried egg. There's just a magical something to that taste combination.

    I LOST YOU, for ever so long. I hunted and hunted for chocolate-something, finding chartreuse and all sorts of cooking sites, and finally---finally found your name today on a comment on LAWN TEA from last year.

    Lotsa catching up to do!!


  8. I can't wait to make a pot roast SOON! Can I do this in the crock pot too? I would imagine that would work fine. XO, Pinky

  9. My mother used to make a very similar recipe but without the worcesterhire. This is the perfect fall comfort food. Oh my, those views are glorious, Jacqueline!

  10. Oh, that sounds delicious, and that scenery is amazing. WOW! Utah is awesome.

    It's the perfect falll scene, and that's good because I dropped by to wish you a Happy Fall!



  11. What spectacular Fall colors, Jacqueline! Your yummy pot roast looks tasty and is very similar to how I make mine. I will have to check into those liners.


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