4-5 lb. pot roast
1 potato per person
1 lb. carrots
1 lg. onion
Salt & pepper to taste

Using a tripod and iron Dutch oven with handle, start charcoal fire underneath. Brown meat which has been cut in small pieces. Turn and brown top. Add peeled and quartered potatoes, cleaned and 1 1/2 inch carrot pieces, onion cubed and salt & pepper. Cover with lid. Keeping fire hot enough to keep liquid simmering. Stir occasionally and add water if necessary. This will take about 3 1/2 to 4 hours. Serve with lettuce salad and fried pies.