2 lbs of carrots ( baby carrots work well, other wise cut into 1-2 inch chunks)
How to Prepare:
Using a knife poke holes in the roast and insert the garlic. Do this on all sides and at random depths. When done use 3-4 tbs salt, pepper and italian seasoning ( more or less to your liking) and rub all over the roast. Place roast in center of dutch oven. cover with half the onions Fill in around the roast with the carrots and potaotes. Add the rest of the onions and diced garlic. Add about 1/2 cup of water,(or beer, wiskey, or red wine) Cover and place on hot coals. Add 10-20 coals to the top. LEAVE IT ALONE FOR 2 HOURS. Open carefully, check for doneness of potatoes, carrots and meat.Cook for 20 - 40 minutes more while getting the rest of the meal ready. TO Serve. Transfer most of the vegetables to another dish. Cut the roast in the Dutch oven. Have a ladel of big spoon handy to serve the juice. Serve with rolls and or a salad.
We had this on our Scout camp in NSW Australia and it was fantastic, also take note our scouts prepared their own with minimal supervision and enjoyed it so much even the vegetables where all gone.
By the way we had corn on the cob as our starter (in Aust. known as an entree, the main meal is called a main here)