Serves: 10
Total Calories: 137

1 leg of lamb, large beef pot roast or elk roast
3 to 4 tablespoons olive oil
5 to 6 cloves garlic, sliced
2 cups beef stock base (red wine can also be used)
6 boiling onions or small onions
3 to 4 turnips, quartered
6 small red potatoes "spuds"
3 to 4 carrots, cut into 1-inch chunks
12 brussels sprouts

In a deep 14-inch Dutch Oven, or a roaster at home, sauté the garlic in the olive oil. Quickly brown the roast. Add the stock. Cook the roast for 1 1/2 hours. Add more charcoal as needed. Add the veggies and cook for another hour or until vegetables are tender. Serve with a good loaf of bread.

Spiced with More Tall Tales - Meats

Nutritional Facts:

Serves: 10
Total Calories: 137
Calories from Fat: 36

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Baked Elk Heart With Sage Dressing
Barbequed Beef Brisket
Barbequed Spareribs
Beef And Asparagus
Blue Cheese Lamb Chops
Bob's Lasagna
Butch's BBQ Sauce
Corned Beef & Cabbage
Curried Venison
Dutch Chinese Casserole
Dutch Oven Barbeque Brisket
Dutch Oven Elk Rib Or Brisket Barbeque
Dutch Oven Lasagna
Dutch Oven Tamale Pie
Easy Dutch Oven Lasagna
Elk N' Kraut
Elk Rosemary
Garden Pot Roast
Ham And Noodle Casserole
Hank's Spaghetti Sauce
Jambalaya
Kraut And Dogs
Lamb Shanks With Garlic
Leg Of Ram Or Lamb
Liver And Onions
Middle Fork Spareribs
Mike’s Dutch Oven Barbeque Pork Rib Dinner
Musselshell White-Tail Feast
Parmesan Pork Steak
Pasta And Meat Balls
Pat's Beef Brisket
Pork Chops 'N' Kraut
Pork Or Chicken Bake
Roast Leg Of Lamb
Roast Pork With Sweet And Sour Sauce
Rock Salt Prime Rib
Scout Burger
Short Ribs With Dumplings
Spicy Italian Red Beans And Rice
Stuffed Acorn Squash
Stuffed Flank Steak
Stuffed Peppers
Swiss Steak
Tangy Glazed Hams
White-Tail Stir Fry