This has become a favorite of many campers.

5 pounds beef, round cut as a roast
2 tablespoons butter
1/2 cup water
1/2 teaspoon dried sage
1/2 teaspoon dried mint
1 sliced onion
1 clove garlic, minced
1/8 teaspoon seasoned salt
1/8 teaspoon crushed red pepper

Gravy:
1 tablespoon butter
1 tablespoon flour
1/2 cup cold water
1/4 teaspoon dried sage
1/4 teaspoon dried mint

PREPARATION:

• Salt and pepper roast well. Place the butter in your pan and melt it over medium heat. Brown the roast on all sides in this butter. After browning add 1/2 cup water to the pan. Put sage and mint (and any optional ingredients) on the roast.

• Cover pan. Roast at medium heat ( 325º-350º ) for 3 hours, if you like well done, or 2 hours for rare. Every hour or so look to make sure there is at least 1/2 cup liquid in the pan. When done to your liking, remove roast to a plate and keep warm. This recipe is best cooked in a medium-hot Dutch oven, using enough coals to maintain a temperature of 325º.

• Gravy: Melt butter in a clean frying pan over medium heat. Add flour to melted butter. Stir until well mixed with the butter. Remove from heat and add 1/2 cup cold water. The water must be cold, not hot, or the flour and butter will become lumpy. Mix until a smooth paste is formed. Place the pan back on medium heat. Add sage and mint. Now add all the liquid from the roasting pan and mix it well. Stir all the time and let it boil slowly until thickened. Remove from heat and serve over roast.

• Servings: 8-12
  Preparation time: 3 hours 15 minutes