Dutch Oven roast beef on my egg!

Shawn · March 2012

Well today I made a roast beef in my duct oven on the Egg and it was some yummy!

Full recipe can be found here:

http://hrmcreativebbq.blogspot.ca/2012/03/dutch-oven-roast-beef-on-bbq.html

Happy Grilling!

Mike8it · March 2012

Looks good!!!

OLD NORTH STATE BBQ CO. · March 2012

What does the Egg add to a roast in a dutch oven that a traditional oven doesn't provide? Forgive me if this appears to be a stupid question, but it appears baking (pizza excluded) on the egg isn't much different then a traditional method. Just thought I'd ask.

Shawn · March 2012

Its the fun of cooking outside in the fresh air that the oven doesn't provide!

Mike8it · March 2012

I have also heard that when you sear the meat before braising in the Dutch oven it will impart a grilled flavor. I have also heard that if you add some cherry or apple wood it will take on a slight smokey flavor. I need to try it to find out!!!

Doc_Eggerton · March 2012

Looks good. Come the fall and cooler weather I am going to be doing more like that.

Shawn · March 2012

wife wanted roast and only had a couple hours!

stike · March 2012

lid off, you'll get smoke.

lid on, at the very least you'll have more stable temps than an electric oven can provide. not sure that'sa big deal for a D.O. cook. for me, it's the smoke

meat73 · March 2012

So you go ahead and leave the lid off the entire time you cook or just part of it? Think I will try tommorow night

Elmer Fudd · March 2012

Created a pot roast at some friends WI lake home this weekend - they are new eggers. They decided to leverage the egg's ability to hold the temperature for about 5 hours and left the top on the dutch oven. While the pot roast was unbelieveablly good, i would have probably gone without the lid at least for a period of time for some charcol flavor - that's also why I have the egg - again the meal was awesome. Here's a couple of pics.

Elmer Fudd

Shawn · March 2012

Nice! good job!

stike · March 2012

i leave the lid off for smoke but not throughout the whole cook. sometimes the DO is used tlid-on

Shawn · March 2012

thanks for the tip strike!

Hungry in Lilburn · March 2012

so any traditional recipe will do? Such as bottom round, beef broth, water salt pepper, onions, carrots, potatoes, and finish with burgundy wine?

Shawn · March 2012

Yes Hungry! Also don't forget to add a little bit of smoke flavor by leaveing the cover open!

Ricklesss · March 2012

Looks good. Come the fall and cooler weather I am going to be doing more like that.

Cooler weather??!! Where do you live, anyway??

I'm looking forward to not having this "cooler weather"..

Shawn · March 2012

I am in the Halifax area of Nova Scotia of Canada!

Hungry in Lilburn · March 2012

I did cook it and it turned out great! I added beef stew seasoning which made it very yummy. Frankly the only issue is I seasoned the veg with rock salt and then as afterthought added the stew seasoning Tad salty. Have become sensitive to salt so I detected it but wife did not. I am going to do this more often but with different cuts of meat, pork and fowl.

One thing that was nice is that I sliced the beef roast and put it back in the liquor. Really tender!

Shawn · March 2012

nice!

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Dutch Oven roast beef on my egg!

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