You can’t find many Dutch oven camping recipes that are easier or tastier! These Dutch Oven Beef Sandwiches are amazingly delicious, only require 3 simple ingredients and require almost no prepping. The slow-cooked beef roast is shredded and the mild peppers provide a tangy flavor with a tiny bit of heat.
Prep To Make This Meal
Most camping dinner recipes require some prep … even if you only have to chop an onion. Not this one! You don’t even need a knife to get this recipe cooking!
Methods Of Cooking Camp Oven Beef
If you are making this as one of our easy campfire recipes, you’ll need to get your fire going. You will be using bottom-only heat. If you prefer to use charcoal briquettes, that works too.
You can also make this as one of our camp stove recipes … make sure you have a level surface for cooking anytime you use your propane cooking equipment.
Camp Cooking Tip: To achieve fork-tender beef roasts, you need to cook the meat at a low temperature for a long period of time. When you are using a low and slow cooking method, make sure you have plenty of fuel to finish the cooking process. Whether you are using campfire coals, charcoal briquettes or propane gas, you’ll need enough fuel to cook this camp oven beef for about 3 – 6 hours. Cooking times will vary based on outside air temperature and altitude.
Steps To Make This Recipe
Step 1. Prepare your heat source for cooking. Initially you will be cooking over a medium-high heat and eventually you will be reducing the heat.
Step 2. Season the beef roast. Before you add it to the pan you’ll liberally season the meat with salt and pepper.
Step 3. Place ingredients in cast iron Dutch oven. Place the meat in the center of a standard depth 12-inch Dutch oven. Then, pour in the juice from the pepper jar. Now, remove the stem from each pepper before adding them to the pot.
Step 4. Cover and bring to boil. Position your lid on the oven and place it over your medium-high heat source. You want to get the pot up to a boil.
Step 5. Reduce heat and simmer. As soon as the liquid begins to boil, you will reduce the heat enough to the point that the liquid is simmering.
Camp Cooking Tip: Don’t rush slow-cooked meats. It is the simmering over a long period of time that makes tougher cuts of meat tender. Add more liquid (water is fine) if pepper juice is reducing too quickly before the beef is tender.
Step 6. Shred meat and serve. Once the roast is fork-tender, remove the Dutch oven from the heat and shred the meat. Top each roll with shredded meat and peppers.
Camp Cooking Tip: To shred meat using two forks, pierce the meat positioning the forks adjacent and with their backs facing each other … then … pull them in opposite directions to shred the meat. If you do a lot of pulled-meat recipes you may want to use shredding claws that make this task easier on larger cuts of meat.
What To Serve With Dutch Oven Roast Beef Sandwiches
When I am making easy camping meals I like making every component of the meal as simple as possible. For these shredded beef sandwiches I usually serve a simple coleslaw made with a prepared dressing and dill pickles. Potato chips and canned beans are also great options for this dinner.
Similar Camping Recipes
Want more beef roast options? Try this awesome Campfire Roast Beef. It has a Mexican flavor profile that includes meat and potatoes all in one pot!
One of my favorite campfire beef recipes is this fork-tender Campfire Stew. The tomato-based sauce is a scrumptious backdrop for the meat, potatoes and carrots.
This Dutch Oven Steak uses inexpensive flank steak that is super tender because you cut it into strips and marinate it in a simple but flavor-packed homemade marinade. The petite fingerling potatoes round out this gourmet-tasting, affordable steak camp supper.
This Campfire French Dip is a really simple camp meal. You prep the basic ingredients at home … freeze them … dump and cook at the campsite. The savory beef dipping juice is rich and flavorful.
Print This Campfire Beef Sandwiches Dutch Oven Recipe
Campfire Beef Sandwiches Dutch Oven Recipe
- 1 3 – 4 pound beef chuck roast
- 1 16 ounce jar Golden Greek Whole Peperoncini, stems removed
- Salt and pepper to taste
- 6 hoagie rolls
NOTE: Cooking times vary – see step 7.
- Get campfire coals, charcoal briquettes or propane stove ready for cooking over medium-high heat.
- Generously season beef roast with salt and pepper.
- Place roast in the bottom of a standard depth 12-inch cast iron Dutch oven.
- Pour pepperoncini juice into the Dutch oven around the outside of the roast so you don’t disturb the salt and pepper.
- Remove the stems from the peppers and distribute them on top and around the outside of the roast.
- Cover with tight-fitting lid and place the Dutch oven over medium-high heat to bring the liquid to a boil.
- Reduce the heat to simmer, continue cooking covered until the meat is fork tender, about 3 – 6 hours. Add more liquid (water is fine) if pepper juice is reducing too quickly before beef is tender. Camp Cooking Tip: Outside air temperature and elevation impact cooking time so periodically check the tenderness of the roast. As soon as you can pull it apart with forks, it is done.
- Remove the Dutch oven from the heat and shred the meat. Camp Cooking Tip: To shred meat using two forks, pierce the meat positioning the forks adjacent and with their backs facing each other … then … pull them in opposite directions to shred the meat. Alternatively you can use shredding claws.
- Serve the shredded beef in rolls and top with peppers.
More Yummy Meal Ideas
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