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Pot roast recipe
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BlueSmoke
Posts: 1,678
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)
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)
Comments
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BlueSmoke,
Roasted Parsnips are awesome. I will give it a try soon.[p]Thanks,
RhumAndJerk
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RhumAndJerk,
I've always loved vegetables - roasting them makes them all the more delicious.[p]Ken
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BlueSmoke ,
Though my mother never had a BGE (ore even imagined such a thing existed), this recipe lists many of the ingredients she used on her stovetop potroast. But she started with red wine (no broth) and kept on adding to it during the cook. You could really get a buzz from her potroast! [p]Thanks for posting.[p]Cheers,
Gretl
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