1 can beef bouillon
4 to 5 lb. roast
6 potatoes
2 to 4 onions (chopped)
1 medium pkg. small carrots
10 sliced mushrooms
Add celery, green pepper and other vegetables as desired.

In a 12-inch Dutch oven, over 12 hot coals pour about 1/4 cup of vegetable oil and add beef bouillon over roast and place lid on oven. Bake 90 minutes and add all vegetables. Cook for another 30 to 45 minutes, depending on how crisp you like your vegetables. Waiting for the smell is the best way to tell when it is done. When cooking with coals only, use 10 on the bottom and 15 on top. Your Volcano or Collapsible stove will take 12 in a circle on the bottom only. When using the Camp Chef 2 burner, be sure to use low heat with 12 coals on top.

Hint: To shorten cooking time, cube roast and pre-cook potatoes and carrots. This will shorten the time about an hour.