French Roast Beef Recipe
This Recipe is meant for Scouts BSA.
Ingredients:
3 lb. Boneless chuck or rolled rump roast
6 whole cloves
1 bay leaf
4 cups water
2 med. onion, quartered
2 med. stalks celery, cut into 1' pieces
1 tsp salt
5 peppercorns
1 lg clove garlic
4 carrots, quartered
2 turnips, quartered
6 whole cloves
1 bay leaf
4 cups water
2 med. onion, quartered
2 med. stalks celery, cut into 1' pieces
1 tsp salt
5 peppercorns
1 lg clove garlic
4 carrots, quartered
2 turnips, quartered
Notes:
main course
Instructions:
Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in dutch oven, add water.
Heat to boiling over coals, reduce heat to 225 degrees and Simmer covered for 2.5 hours.
Add remaining ingredients.
Cover and Simmer for 30 to 40 minutes until beef and vegetables are tender.
Remove beef and vegetables.
Slice beef.
Strain broth and serve with beef and vegetables.
Heat to boiling over coals, reduce heat to 225 degrees and Simmer covered for 2.5 hours.
Add remaining ingredients.
Cover and Simmer for 30 to 40 minutes until beef and vegetables are tender.
Remove beef and vegetables.
Slice beef.
Strain broth and serve with beef and vegetables.
All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your French Roast Beef!
Send a photo of your meal so I can add it here.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your French Roast Beef!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my dutch oven cookbook.
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