Campfire Beef Sandwiches Dutch Oven Recipe

Prep Time: 2

Cook Time: 3

Total Time: 3 2

Servings: Servings

Camping For Foodies Dinner Camping Recipes: These 3 ingredient Campfire Beef Sandwiches are easy and satisfying.

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, discard the stems and distribute the peppers 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. (see Note #1)
Remove the Dutch oven from the heat and shred the meat. (see Note #2)
Serve the shredded beef in rolls and top with peppers.

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.
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.