Yo QBabe

egret

Banker John asked you in an earlier string for the recipe of your great looking pot roast. I would love to have it as well as I'm planning to try it this weekend. Would you be willing to share this with us? Thanks in advance.
John

QBabe

egret,[p]Hey, you made me go look! Oops, I missed that...[p]There really isn't a recipe. Larry's grandmother showed me how and it's pretty simple. First, I sprinkle a nice chuck roast with salt and pepper (moderate to heavy coating). I put some olive oil in the bottom of a dutch oven, get it hot, and sear both sides for a few minutes each. Next, I add some chopped onion on the top of the roast, and add water to the pot, to fill 1/2 - 3/4 up the roast. Bring to a boil, then simmer for a couple of hours. Keep an eye on the water level and add more to keep it from cooking away, and don't cook too vigorously. If it seems like it's going strong, turn the heat down a bit. I like it to take its time and get fall-apart tender.[p]About 45 minutes before I want to serve, I add carrots, potatoes, and celery, along with a little salt for the veggies (but go easy here, since there'll be some already flavoring the liquid in the pot from the roast). Cover and simmer until veggies are tender.[p]I use oak and cherry for my smoke. Indirect at 350°. You can add all sorts of other things, i.e., different spices, wine, broth, different veggies, but with this, I keep going back to the simple version. [p]Tonia
:~)

Unknown

QBabe,
do you cokk it covered or uncovered?

egret

QBabe,
Thank you very much. That photo was incredible and belongs on the cover of a cooking magazine.

Clay Q

QBabe,
Simple, delicious comfort food. A classic!
Thanks for sharing.
Clay

QBabe

robroo,[p]Uncovered, until the veggies go in. On the stove, I would have covered it, but in the egg, I want to get that lovely smoky flavor and the moisture retention is outstanding, so I leave the cover off and just check the liquid level periodically and replenish as necessary.[p]Tonia
:~)

QBabe

egret,[p]Thanks...[p]One more thing, I also use a little bit of garlic powder with the salt and pepper. Sorry for forgetting that. It was early![p]Tonia
:~)

QBabe

Clay Q,[p]You're welcome![p]Tonia
:~)

Banker John

QBabe,
Guess what I'm cooking this weekend? Thanx for the recipe guidelines[p]Banker John

QBabe

Banker John,[p]Hope it turns out to your liking. I'm kind of in the mood now too![p]Tonia
:~)