Camp Pot Roast

[Jane]

Camp Pot Roast

4-6 Country pork or beef ribs (best) or 2 lb. beef roast, any kind
4 medium onions, peeled and sliced into thirds sideways (rings)
6-7 med potatoes (at least 1 per person), peeled & cut in half
1 large bag of baby carrots (about 1-2 lbs)
1/2 cup celery chunks
salt and pepper
BBQ sauce (optional)

Place ribs, potatoes, onions, carrots and celery in large pot or roaster.

Cover all with water. Salt (about 1 1/2 teaspoons) and pepper (cover top of water medium to lightly).

Place pot on fire and let cook slowly for a couple of hours while you fish, swim or enjoy the outdoors. Dinner is done when you return.

To spice it up, remove the meat from the vegetables and place in pan with BBQ sauce (meat will be falling off the bones); stir in sauce over fire for about 5-10 minutes (honey BBQ sauce the best).

Serve.

Uses roasting pan or large pot with lid (or cover with foil). Can be cooked
on campfire, grill or camp stove.

Feeds 6-8.

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