Oven cooking instructions

1. Preheat the oven to 325F.
2. Add your roast to your Dutch Oven. 
3. Season each side of your roast with 1 Tbsp. of Worcestershire sauce, salt, and pepper. 
4. Add your onions. 
5. You can add your vegetables to the roast in the beginning of your cooking or after the roast has cooked for one hour. I like mine nice and tender so I add them at the beginning. If adding at the beginning, pour remaining Worcestershire sauce over vegetables, salt and pepper.
6. Add garlic, bullion paste/cubes and water, broth or stock. 
7.  Top everything with your cream of mushroom soup
8. Place cover on Dutch Oven and place in the oven. 
9. Cook for three hours then check for doneness. You want to be able to stick a fork in the roast and twist it and have the roast fall apart. If the fork is hard to twist, continue cooking for one hour and test again. 
10. Once the roast is done, remove from the oven and let rest for ten minutes. 
11. Use the pot liquor in the bottom of the Dutch Oven for gravy or you can deglaze the pan and make your own gravy.

Campfire cooking instructions

1. Prepare your coals, you can follow this guide here for preparing briquet coals. We use the coals when they are 3/4 gray and 1/4 black.
2. To get a 325F temperature, for our 14″ Cast Iron Dutch Oven, we used 20 briquets on top and 10 briquets on the bottom. 
3. If you have a smaller Dutch Oven, refer to this cooking chart for the correct briquet/coal count to use.
4. Replace the briquets as needed to maintain the cooking temperature.
5. Cooking time should remain the same. Check at 3 hours for a 2.5-3 lb. roast with vegetables. 
6. The Pot Roast is done when a fork easily twists in the roast.