Roast Beef with Caramelized Carrots & Onions, with Potatoes: Cooked in an 8 Quart Cast Iron Dutch Oven

Brown the roast in a frying pan to seal in the juices,

then brown slices of onion in the same pan. (Do not separate the onion rings))

Add a drizzle of oil in the dutch oven, then line it with the onions.  Set the roast on top of the onions.  

Arrange the carrots around the roast & then the potatoes.

Make a sauce:  1 can of tomato soup, (I used the cheap stuff & it was excellent)

+1/2 can of water, 

Montreal steak spice to taste,

Garlic powder to taste, 

1 Tbsp of Dry Mustard 

& 2 Tablespoons of Worcestershire Sauce. 

 Mix in a bowl.  

"Jab" the roast with a sharp knife a dozen times & pour the sauce over the roast.  

Bake at 425 degrees for 1.5 hours.

18 coals on top & 9 coals under.  This is approximate. 

 I find it depends on the brand of charcoal, & the type (lump or briquettes)

Cook for 1.5 hours.

You can marinate the roast in the sauce for several hours if you choose, but it is not necessary.