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Dutch Oven Pot Roast

Egg PirateEgg Pirate Posts: 114
edited November -1 in EggHead Forum
I'm looking for a recipe or ideas about making a pot roast in the egg with a dutch oven. Anybody got any ideas or suggestions?

Thanks

Comments

  • BENTEBENTE Posts: 8,337
    this looks like what you are looking for


    Beef, Roast, Pot, Traditional Dutch Oven

    The recipe, from Emril, I slightly modified for the Big Green Egg. Before, I would cook this in a La Cruesset Dutch oven on the stove and have never had a better pot roast; that is until I used the Egg this evening... best I've ever had.


    Ingredients:
    3-5 lb Beef Goose Neck Tender Roast or chuck pot roast
    3/4 lb small new or red potatoes, quartered
    10 Clove fresh garlic, peeled
    2 medium onions, peeled and quartered
    Drizzle of olive oil
    3/4 lb baby carrots, peeled
    1 tsp Salt
    3/4 cup flour
    tsp Freshly ground black pepper
    4 cup beef stock



    Preparation Directions:
    1 Fire up the Egg to 600 degrees F. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. Place roast directly on Egg grate and close lid with top and bottom vents fully open. Flames will kiss and sear the meat. Sear for four minutes and each side. Remove from the Egg and place the roast in a three- four inch deep Pyrex baking dish . Add the stock, which should nearly cover the roast, and place baking dish with roast back on the grill. Close top and bottom air vents until Egg drops to 275 degrees. Cook for Four hours. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables in foil, with air holes on the grill. Cook for additional hour. Remove the roast from the Egg and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.


    Recipe Type
    Beef, Dutch Oven, Main Dish

    Recipe Source
    Author: John Ross ross939@sbcglobal.net

    Source: BGE Forum, John Ross, 07/28/07

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Here is what I use. The roast comes out fork tender and will cut easily with a wooden spoon.

    This also makes great sub sanwhiches.

    This is a simple cook although it looks involved.

    Kent


    ================

    The following is a great Dutch Oven (D0) pot roast recipe OR fantastic for making sub sandwiches. There are notes at the end for changes when making sub’s.

    The egg makes it all that much better.

    1 boneless chuck-eye roast apx. 3 ½ pounds ( I don’t worry too much about the cut but I try to get a large piece)
    2 tsp vegetable oil
    1 medium onion, chopped (up to 3 onions see note)
    6 red potatoes quartered (or baker potatoes)
    2 medium garlic cloves, minced or pressed
    1 cup low-sodium chicken broth ( I use as needed see note)
    1 cup low-sodium beef broth ( I use as needed see note)
    1 small celery rib, chopped medium
    1 sprig fresh thyme ( or 1/2 tsp thyme)
    1 small carrot, chopped medium (2 or 3 see note)
    2 tsp sugar
    1 – 1 ½ cup water
    ¼ cup dry red wine (optional – I don’t use) I use more broth

    Note: If there is enough room in my DO I will add more onion, potatoes, carrots and more chicken & beef broth in equal amounts. The veggies will be as good as the finished roast and will add great flavor to the resulting gravy or juice depending on what you decide to make.

    Pat meat dry with paper towels
    Salt (natural or kosher) and ground pepper (as fresh as you can get) generously.

    Put DO on egg (or stove top). Heat the oil (not to smoke point) and brown the meat on all sides apx 7 minutes each side. At times I will sear the meat I like the ‘goodies’ in the bottom of the DO which will add great flavor in the cook.

    Transfer the meat to a plate and set aside. Your egg should be about 300° grid (or stabilized dome at about 330°) the grate temp is what’s important here.

    Put the DO on the egg. You may need to add a little more vegetable oil or (EVOO) to the pan. Add the onions, carrots and potatoes to the DO. Cook with some occasional stirring for about 7 minutes – soften the vegies. Push the mix away from a spot in the center of the pan.

    Add the sugar and garlic to the bare spot with continuous stirring for about 30 seconds – we don’t want the garlic/sugar to burn. Add some of the chicken/beef broth and thyme. Scrape the bottom of the DO with a wooden spoon to loosen those browned bits.

    Add the roast to the DO add enough chicken, beef broth & water up to the center of the meat. All veggies should be covered with the liquid. You will have pre judge to see how many veggies to add and brown in the previous step.

    Your egg setting is set to maintain 300° at the grid level, don’t play with the vents as it is going to take some time for the egg to bring the liquid up to our desired 300°. We do not want the mixture boiling just a simmer (almost but not boiling).

    At any point add your flavor wood if you are going to use it, I like cherry. Do not lid the DO.

    The following takes me about 5 to 6 hours to complete.

    Cook for about 1 hour. Making sure you are not at a boil and the liquid is still at about ½ way up the meat. Grid temp at 300° If you feel you need to, you can turn the meat. Check the liquid level and let cook another hour. Turn the roast and let cook another hour.

    Now at the 3 hour point.

    Check liquid levels and meat temp – don’t panic here as you can’t over cook with this method. At this point begin to pay more attention to the meat temps.

    We want to get the meat to a target meat temp of 210° and to cook at that temp for 1 hour for me this takes another 1 to 3 hours. The time is not all that critical, it is critical to let the meat get to 210° and cook for an hour.

    You can begin to check the meat tenderness at any time. We are looking for it to be very easy to insert a fork or knife in the meat with very little or no resistance. The meat will literally cut with a spoon.

    When done remove the DO from the egg (leave vent settings alone for now unless you want to complete over the stove). Pull the meat and set aside, tent or wrap in AF depending on eat time.

    Remove the veggies from the DO they will be extremely soft and flavorful. Now while the liquid is warm add S&P to taste. Let the liquid sit for awhile and spoon off any grease (I seldom find much grease).

    What you do from here will depend on what your cooking intent is.

    For gravy, use a roux (mix warm water to corn starch or flour) then add the roux to the liquid to make gravy. You will need to bring the entire mixture to a boil to thicken so keep stirring so you don’t burn the liquid.

    OR if making sandwiches/subs:

    S&P to taste and keep cooking to reduce the liquid to get a very rich and flavorful taste for the subs. You may want to thicken the liquid a little with a roux to give some body to the juice.

    Notes for making subs…
    For vegetables use more onions (4 or 5) & slice, no potatoes, carrots 1 and dice small, celery 1 rib and dice very small or cut in 3rds and remove and toss when pulling the meat.

    I will leave it to you on how you want to build the sandwich other than to say if you want less of a soggy bun use mayo or butter as a moisture barrier for the liquid in the meat. If you want soggy sandwich’s then add more juice as the bread will have a tendency to take the moisture out of the meat.

    S&P the onion (veggies) to taste before building sandwich’s. Use a good amount of your favorite cheese mozzarella mixed with other cheese or cheeses is great.

    The juice will add great flavor and comfort to the sub.

    Enjoy.
  • fishlessmanfishlessman Posts: 16,029
    my dutch oven has legs so i set it up on a pizza stone. about 325 gets a low simmer with that setup, turn it down if it starts to boil. i sear in oil with a coating of flour and salt then place it on sliced onoins. i only fill with liquid half way up the roast, 1 part each of low sodium chicken broth, white wine, water. this will let the exposed meat get a little crispy. i simmer til it starts to fall apart, maybe 6 hours plus or minus and baste during the cook. this one was just potatoes for the last hour. i flip the roast about half way into the cook. sometimes i add other root veggies, but just potatoes is fine with me. a little steak seasoning on the meat while it cooks is good as well. i like the chuck eye roast for this the best, nice and clean with no grizzle or bones.

    100_1439.jpg
  • DarnocDarnoc Posts: 2,661
    That recipe looks like a combinatation of Cooks Illustrated Best Ever pot Roast and Comforting Shredded Beef from The Silver Palate Good Times Cookbook by Julie Rosso&Sheila Lukins.What a lot of people do not realize when they cook a pot roast is that they don't cook it long enough.He might want to sear the meat on a stove top to make it a tad easier.Good stuff and make a great sub sandwich not quite the fried stuff you get from the sub shop but has tons of flavor.
  • BlueSmokeBlueSmoke Posts: 1,678
    My technique/recipe is closer to fishlessman's than the others, but they all sound good. All I can offer is a couple tips. If you set the DO on a square of foil, it speeds cleanup, and if you put a square of foil on the DO before setting the lid in place you get a better seal. Finally, check after a couple hours - when the pot roast gets to 200 internal, hold it there for another hour. You'll be able to "carve" it with a fork.

    HTH
    Ken
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Yup, fantastic, that's how they turn out.

    Look in the lower left, onc can see the moisture and tenderness of that cut. The spuds come out fantastic and one can get the best gravy.

    That's a nice looking roast fishless. Got me wantin some DO roast.

    Thanks for sharing the pictures.

    GG
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I do the sear in the DO then braise. Fishlessman uses the chicken broth & wine. You can see the moisture and tenderness in his pictures - that sure looks good.

    For the sanwhich's we reduce the liquid with a little thickening for a somewhat soggy sub.. Leftovers are great, we often get hard rolls, some swiss cheese, mustart and mayo. Into the microwave and another great sandwhich. There are a lot of options with this type of cook.

    GG
  • Egg PirateEgg Pirate Posts: 114
    Thats what I was looking for! Thanks guys.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    If using the dutch oven with a lid, one may as well put the DO in the oven and save the lump or use bricketts,

    If one goes over to some of the DO sites there are guides on how many birckets on bottom and how many on top to get to a specific DO temp.

    Using a lid on a DO inside the egg is like taking a shower with a raincoat on. The flavor cooking inside an egg w/o a lid is wonderful. DO cooking is great in an of itself, DO inside an egg w/o the lid is kicking it up a few notches.

    Nevertheless, there are a lot of was to cook and I am no expert. My 2¢ worth.

    Good eatin, GG
  • thirdeyethirdeye Posts: 7,427
    Start with the biggest cuts you can find. If you have a cool butcher, he will get you a 6 or 8 pound one. I pretty much go along with the adders and liquid everyone else has mentioned for the braising.... my only difference is the fact I smoke the chuckie (instead of searing it) for 2 or 3 hours before going into a vessel of sorts. I use a simple rub and grate temps of 225*. I'm really not that picky about using a dutch oven as an aluminum pan works good too. Actually, once you cover it, it can finish in the oven if you have other stuff to cook on the Egg.

    Try smoking an onion or two while the meat is on, they are really tasty when quartered and added to the pot.

    Here is a bone-in chuckie about ready for braising.

    DSC02332a.jpg

    This one is boneless

    DSC04334d.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Nice twist to the cook.

    Does braising with liquid take away from the previous somke stage of the cook?

    I will have to go to a real butcher to get that big of a roast.

    Thanks, Kent
  • thirdeyethirdeye Posts: 7,427
    DSC03945a.jpg


    Well, I'm sure the smokiness of the meat is diluted a hair, but there is also some transfer of that flavor to the broth.

    You can always take the lid off later on in the cook and reduce the broth a bit, just be careful and don't cook it dry.

    In addition to smoking an onion to add in, partially cooking carrots on the grate before they go in works well too.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Egg PirateEgg Pirate Posts: 114
    thirdeye,

    You cease to amaze me. How anyone can take a humble dish and make it look so wonderful is beyond me. Thanks again for all the wonderful posts.


    Egg Pirate

    aka Dion
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Wayne,

    When you said an aluminum pan I was thinking of a deep disposible aluminum pan. Then I saw your picture.

    This will be on for Sunday.

    Thanks for the input. Kent
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