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Roast in the Coals
Source: Cooking Down the Road by Joan Prins1 (3 1/2 to 4 pound) sirloin tip roast1 (6 ounce) jar prepared mustard
1 cup saltPrepare campfire so you have a good bed of hot embers. You should have a large, wide fire so the coals can be raked up as needed.Smear meat with mustard and pat salt into mustard until it can hold no more.Lay roast in coals, raking embers around it. Turn roast after 45 minutes. Cook another 45 minutes for rare (140 degrees F), 60 minutes for medium (160 degrees F) and 75 minutes for well done (170 degrees F) on meat thermometer. Remove from coals and knock off black crust.
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