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Our kids love this meal.
Recipe By: 
Brad Lumb
Cooking Time: 
2.5 hours
Ingredients: 
  1. Approx 1 - 1.5kg Whole Topside or Brisket roast beef (sliced or diced rump or other cuts of beef can be substituted).
  2. 2 packets of dry french onion soup
  3. 2 cans of condensed Cream of mushroom soup
  4. 2 diced onions
  5. 2 tablespoons of roast meat gravy mix (we use Greens brand, seems to give the best result).
  6. water
Preparation: 
  1. Heat camp oven on the top of the Ozpig and sear all sides of the beef until brown When meat is browned add diced onion, french onion and mushroom soups.
  2. Add half soup can of water. Mix well.
  3. Place lid on camp oven and let simmer away on the Ozpig over a low fire or place camp oven on warming plate to maintain a gentle simmer for around 2 hours or until meat is very tender and starting to fall apart whilst stirring occasionally.
  4. 15 minutes before roast has finished cooking add 2 tablespoons of gravy mix to thicken.
  5. To serve, slice beef as with a normal roast beef and spoon sauce on as gravy.  
  6. Serve on a bed of rice or with roast vegies.
In Recipe Types: 
Camp Oven Cooking