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Camp Oven Roasting
Cooking in a camp oven using indirect heat is similar to cooking at home in the oven – but more fun! Use a trivet inside the camp oven to raise the roast up away from the base and allow the hot air to circulate fully around the meat during cooking.
Words and Images by: Lynn Bain

Camp Oven Roast Beef and Vegetables


  • Round roast beef
  • 3-4 tbsp olive oil
  • 2 cloves garlic, crushed
  • Veggies of your choice, such as potatoes, pumpkin, sweet potatoes and parsnips, peeled and cut into pieces.


Place a couple of tablespoons of olive oil on the bottom of your cast iron camp oven. Combine the remaining olive oil with the crushed garlic and rub the mixture over the meat. Place the meat inside the oven on the trivet and cover with the lid.

If you have a large camp oven (9-12 quart) you can cook the veggies in the same oven as your roast. Otherwise, they can be done separately. The smaller the pieces, the faster the veggies will cook, but allow about an hour. Using two camp ovens allows you to use smaller (4-4.5 quart) ones which are easier and lighter to handle. 

In the fire, burn some thicker logs until large coals are formed, then let the fire die down. The camp oven needs to be close enough to the fire to keep the cooking momentum going, but not so close as to burn the meat. Shovel some coals off to the side to make a flat hot coal area for the camp oven to sit on, then shovel hot coals on top of the lid and, as the heat dissipates, scoop fresh coals onto the lid to keep the temperature up.

Cook for a maximum of an hour for every kilogram of meat. Keep an eye on it though (although try not to open the lid too often) as the cooking time is influenced by how often (or not) you replace the coals on the lid. After the cooking is finished, allow the roast to rest for at least 10 minutes (covered loosely with foil) before carving it.



  • 2-4 tbsp plain flour
  • 2 cups red wine
  • 2-3 cups of stock
  • A generous grinding of black pepper


After removing the roast from the oven for resting, pour off (and keep for the Yorkshire puddings) any excess oil/drippings. With the camp oven sitting on low coals, sprinkle the flour over the bottom of the pan. Stir well with a wooden spoon to incorporate any of the remaining pan drippings. Pour in the wine and stock, stirring as you do so. Continue to stir until it reaches a smooth consistency. You may need to add more stock, depending on your preferred consistency.

Yorkshire Pudding


  • 4 eggs
  • 300ml milk
  • Pinch of salt
  • 250g plain flour
  • 2-3 tbsp retained pan drippings (or cooking oil)


In a bowl, beat the eggs, milk and salt together. Stir and lift the flour to aerate it and beat the flour into the egg mixture to make a batter. 

Place an ovenproof dish or a muffin tray in your camp oven and add the drippings to the dish or into each muffin ‘hollow’. Place the lid on the camp oven, cover with hot coals and heat until very hot. You will need lots of hot coals to cook the pudding.

Remove the lid and pour the batter into the dish or hollows then replace the lid. Cook for about 20 minutes or until the puddings are puffed and golden.

This recipe originally appeared in Caravan World magazine. For more of Lynn’s easy camping recipes, get a copy or subscribe at

Tags: camp oven roasting beef vegetables gravy
Category: Cooking
Written: Thu 01 Dec 2016
Printed: December, 2016
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