Dutch Oven Pot Roast

Dutch Oven Pot Roast
Ingredients

• 1/2 lb. roast beef per person
• 3 teaspoons bacon grease or vegetable oil
• 1 beef bouillon cube
• 1 cup boiling water
• 4 teaspoons catsup
• 1 teaspoon Worcestershire sauce
• 1 small onion
• 1/2 clove garlic (minced)
• 2 teaspoons salt 1/2 teaspoon pepper
• 1 teaspoon celery salt
• 1 small can mushrooms
• 4 teaspoons flour
• 1 cup sour cream

Dutch Oven Camp Instructions
Steps: Heat bacon grease or vegetable oil in Dutch oven (don't let the fire get too hot) Add roast and brown on all sides Dissolve the bouillon cube in boiling water Add catsup, Worchestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in oven, 250 degrees) until the meat is tender Remove Dutch oven from heat and take out roast Blend flour into cooled liquid to make gravy Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot) Slice beef and serve with gravy. Enjoy!