Camp Oven Roast Beef

Camp Oven Roast Beef

1 review, 5 star(s). 100% would make again

Ready in 2 hours

This is an easy recipe for cooking a beef roast in a specific camp oven called 'The Cob" camp oven.


4 pears; halved and pit removed
1 Cob Camp Oven With Roasting Plate & Heat Beads
1 tbsp sugar
1 Roast Beef Roll
1 tbsp fresh thyme
4 Your choice of vegetables for roasting
1 tbsp grape seed oil
Pepper & Salt
1 can Dark Beer
8 oz. Old Chatham Camembert
Extra Virgin Olive Oil
2 cups Johnson Estate Port Wine
1 Foil for wrapping potatoes

Original recipe makes 4



Preheat your 'Cob' camp oven with the correct number of heat beads as per instructions for roasting. Spray the roasting plate with EV Olive Oil.

In the moat of the Cob fill with dark beer and place in your foil wrapped potatoes.

On the roasting plate, place your pre-boiled vegetables, and the roast beef roll.

The beer will slowly evaporate and flavour the roast with a subtle sweet taste. This works a treat and keeps the beef well moisturised!

Check the roast beef as per usual and check the beer has not totally evaporated.

When ready, remove, allow meat to sit for ten minutes under a dry clean cloth prior to cutting and serving.

Alert editor   

The 'Cob' Camp Oven

Cutting the Roast Beef......mmmm yum.....

Calories Per Serving: 660 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Make sure you lightly boil all vegetables prior to roasting. [I posted this recipe.]
GeoffCrem 7y ago

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