Traditional Dutch Oven Pot Roast

John Ross

Ingredients

• 3-5 lb Beef Goose Neck Tender Roast or chuck pot roast	• &#190 lb small new or red potatoes, quartered
• 10 Clove fresh garlic, peeled	• 2 medium onions, peeled and quartered
• Drizzle of olive oil	• &#190 lb baby carrots, peeled
• 1 tsp Salt	• &#190 Cup flour
• tsp Freshly ground black pepper
• 4 Cup beef stock

Instructions

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.

Notes

Number of Servings:

Time to Prepare: