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Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
You should be fine setting on the plate setter if you have legs on the DO. With a legless DO, I think it is a good idea to add some kind of spacer. I use the BGE green feet.
I was thinking next time I tried pot roast I might put the chuck on a rack above the DO for an hour or two so it gets a little more smoke. I am just going to rest some kind of rack on the open dutch oven with the other stuff inside, then after an hour or two add the roast to the pot.
There are few meat preparations I enjoy more than a good pot roast. But often times I find the final plating can be lacking - everything is soft and similar in flavor. For me, the following gives the final plating some balance in texture, flavor, and color.
I often start my liquid with red wine and beef broth. I brown the meat, saute crushed garlic with any vegetables, then deglaze and simmer it prior to cooking with large bunches of herbs (I like parsley and tarragon) and then remove the garlic and herbs after about 20 minutes. I find simmering the wine gives a much deeper flavor down the road, and the essence of the herbs is nice and subtle.
I don't add the sauted vegetables back until after the meat is practically done. I cook them for an hour and a half so they are tender but retain body and flavor.
I recently did a cook where I added potato, mushroom and onion that were all sauted. I then topped the dish with grilled leeks. They added some added crunch and texture. Oh, I also cut the roast into 6-7 large pieces, basically taking the fat veins out. Makes the liquid much easier to manage and reduce and also easier to serve.