Dutch Oven Pot Roast

 

1- 3 lb. beef roast, rolled, round bone or rump cut

2 T. oil

1 c. water

6 medium potatoes

garlic to taste

6 carrots

 

Line the Dutch oven carefully with heavy duty aluminum foil. Brown roast in oil, on each side. Add water to oven, sprinkle garlic on top of roast. Add potatoes and carrots. Place lid on Dutch oven. Place 10-12 well started pieces of charcoal in a checkerboard pattern and put oven on top. Fill lid with 18 pieces of charcoal. Cook for about 2 hours in covered oven, adding small amounts of water if needed.