Tinfoil pan pot roast

markem

I want to do a pot roast on the egg tomorrow and my 7qt Lodge DO won't be here until mid next week, so I was considering using a tinfoil pan such as are used for cooking turkey in the oven or used by many as a drip pan.

Does anyone have any experience with this?  Any modification to usual pot roast cooking style?  I actually plan to use chuck roast for the meat as I've seen several people do it here and it looked great.

My plan was to use the plate setter and put the pan on the grid in the regular position. I have a large, so I can use a good sized pan for oodles of veggies.

td66snrf

A chuck roast low and slow is pretty tasty right on the grill even without a pan.

ChokeOnSmoke

td66snrf said:

A chuck roast low and slow is pretty tasty right on the grill even without a pan.

Right on.

Here's an example:

http://eggheadforum.com/discussion/1163207/pulled-beef-going-big

nolaegghead

I agree but that's not a pot roast.

nolaegghead

Yeah, foil pan is fine.  

td66snrf

nolaegghead said:

I agree but that's not a pot roast.

Very true.

markem

Thanks for the advice and feedback all!  Dinner tomorrow will be goooooood!

Redskull

You can use any pot that you would normally put in an oven that has a good tight fitting lid.  keeping it covered with a lid is what makes these tough cuts of meat tender, as the simmer & steam in their own juices.  celery is one of natures own meat tenderizers.  I usually place enough fresh stalks in the bottom of the DO after searing the meat & par cooking the potatoes, onions, carrots and chopped celery.  Have fun & good luck.