Not Your Mother's Pot Roast

BlueSmoke

We did a pot roast yesterday, based on the recipe in the sample issue of Cooks Illustrated.[p]We began by searing two small (about 4 1/2 pounds total) chuck roasts in a small dutch oven on the range. Removing these, we cooked carrots, onion, and celery until they'd begun to carmelize. For the last minute or so we added two smashed cloves of garlic. Owing to space constraints in the dutch oven, we removed the vegetables before returning the chucks.[p]The small Egg was stabilized at 300 when we put the dutch oven on, direct. We added a 12-ounce can of beef stock and a 12-ounce can of chicken stock, covered the pot with a sheet of foil and put the lid in place. 90 minutes later we put in 8 small red potatoes.[p]An hour later we returned the vegetables to the pot and let everything simmer together for the last 30 minutes.[p]It was a great dinner, and another testimony to the versatility and utility of the Egg.[p]Ken