Time to cook: 5-6 hours Preparation: 30 minutes
Dutch Oven Size: 20oz Feeds: Approx 8 adults
Temp: Dome at 300 Wood: Hickory & Apple
This recipe asks for quite a bit of adding your own touch to it. Make it your own.
1 Chuck Roast (failed to write down the Lbs)
2 Large Carrots (cut into nickels)
2 Onions (diced)
10 Red Potatoes (cut in quarters)
1 Celery stalk (cut) (most stores dont allow you to buy just the stalk)
1 Package of Fresh Thyme
2 cloves of Garlic
2 TSP of sugar
2 TSP Vegetable oil
2 Cans of Chicken stalk
2 Cans of Beef stalk
Flour (used to thicken juice
1 cup of water
Salt and Pepper
* DO = Dutch Oven
Salt an pepper the roast on both sides.
Fire up your egg and stabilize it to 300. Dont add wood yet. Wood cools it down. Key is getting it stable at 300 for now.
Put DO on regular stove top. Heat up to get it hot enough to seer your meat.
Add a little veggie oil. Let heat up for 1 minute
Put in roast. 8 minutes on each side of roast to get it good and seared.
Don't clean your DO, you want the burnt stuff at the bottom
Add carrots, onions,potatoes, celery, thyme,to DO
Place on DO with grate. Direct Heat.
Add some veggie oil and stir.
Let veggies cook in BGE for 15 minutes. Stir a few times. This will soften them a little.
Remove veggies or remove just enough to make room for meat in the middle.
In the center of the DO, add minced Gallic and the sugar. Let sit for 5 minutes to just brown/melt the sugar
Remove DO and grate, add your wood.
Add DO and Grate back on Egg
Add meat to the middle of DO
Add veggies back in DO
Add 1 can chicken stalk, 1 can of beef stalk and 1 cup of water. If a 20 oz DO, it will just barely cover your veggies.
Do not put a lid on the DO
Stabilize at 300
Let cook for an hour, check to make sure it's not boiling, just a simmer is what you're aiming for
Check on it every hour or so and stir
After approx 3.5 to 4 hours, you will want to add more Stalk and a little water.
Meat temp should get to 210 and it will fall apart with just a spoon.
Add flour to thicken, if you want, and enjoy.