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Pot roast recipe

BlueSmokeBlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
I mentioned pot roast yesterday, and was berated (grin) for not posting the recipe. It follows.[p]Ken[p]Egged Pot Roast
Based on a recipe in Cook’s Illustrated[p]1 boneless chuck roast (3 to 4 pounds)
Salt and pepper[p]2 tablespoons oil
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 can chicken stock
1 can beef stock
1/2 teaspoon ground thyme
1 to 1 1/2 cups water
1 pound carrots, in ½ inch slices
1 pound parsnips, in ½ inch slices
1 pound small red potatoes, halved if larger than 1 1/2 inch diameter[p]1/4 cup red wine – for gravy[p]Bring Egg to 600 degrees. [p]Season both sides of roast with salt and pepper. Place on grill 3 minutes per side; remove to a plate to collect any drippings. Place Dutch oven on grill and shut down Egg to lower temperature to 300 degrees.[p]When dome temperature approaches 300 degrees, open vents to maintain that temperature. Add oil, onion, carrot and celery to Dutch oven; stir occasionally until vegetables begin to brown (6 to 8 minutes). Add garlic and sugar.[p]Add chicken and beef stocks and thyme. Return roast and collected juices to Dutch oven, adding sufficient water to come halfway up the sides of the roast. Place a sheet of foil over the Dutch oven before covering with lid. (This forms a tighter seal to trap the cooking juices.) Turn every 30 to 40 minutes, until meat is tender, about 3 1/2 to 4 hours.[p]30 minutes before roast is done, add carrots, parsnips and potatoes, submerging them in cooking liquid.[p]Remove roast and vegetables to serving pieces, tenting meat with foil to keep warm.[p]If making gravy, uncover Dutch oven and add red wine. Stir to loosen any bits that are stuck to the bottom. Open vents full and cook uncovered until reduced to about 1 1/2 cups. (6 to 8 minutes)


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