KM's Pot Roast

Unknown

We are new to the egg and tried KM's Pot Roast from cookbook and manual. The recipe called for a 5-10 pound chuck roast, we used a 3lb with potatoes, carrots and onions. Also put in a therometer that we could read from the outside. Recipe said cook at 300 for 2 1/2 to 3 hrs. After 2 hrs the internal temp had reached 170, we took it out of cooker and nothing was done. What suggestions does anyone have? Thank you.

mad max beyond eggdome

Sue Davis,
you don't say how it turned out??. ..for pot roast, cooking in liquid, you probably could have taken the temps up to around 195 internal temp (depends on how you like your pot roast, sliceable, or falling apart). ..otherwise, sounds like you did fine. . .again, tell us how you liked it. .

Unknown

mad max beyond eggdome, The flavor and gravy turned out ok. But finished cooking in oven. Will try again and use your suggestion of higher internal temp. Would like it to fall apart. Thanks for comments.

billt

Sue Davis,After it hit 165-170, wrap it in foil and continue cookig until meat can be pulled apart with a fork. The wieght will determine how long you cook it like this. I think a 3 lb'r would finish out in about an hour to hour and half in the foil.I hav 3.63 shoulder pot roaet thawing now and plan to cook it tomorrow.

mad max beyond eggdome

Sue,
with pot roast, as long as it is in liquid, the final consistency/tenderness is kind of up to you. ...i like to be able to slice mine, but then be able to cut it with a fork . . . if you want it to fall apart then i you let it go to around 200 - 205 internal temp, you will about have it.. .you'll just have to keep making them till you get it the way you want it. ..

BlueSmoke

Sue Davis,
Following is a recipe we adapted from one in Cook's Illustrated. We've done it twice, and it was heaven on earth both times.[p]Ken[p]Egged Pot Roast
Based on a recipe in Cook’s Illustrated[p]1 boneless chuck roast (3 to 4 pounds)
Salt and pepper[p]2 tablespoons oil
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 can chicken stock
1 can beef stock
1/2 teaspoon ground thyme
1 to 1 1/2 cups water
1 pound carrots, in ½ inch slices
1 pound parsnips, in ½ inch slices
1 pound small red potatoes, halved if larger than 1 1/2 inch diameter[p]1/4 cup red wine – optional, for gravy[p]Bring Egg to 600 degrees. [p]Season both sides of roast with salt and pepper. Place on grill 3 minutes per side; remove to a plate to collect any drippings. Place Dutch oven on grill and shut down Egg to lower temperature to 300 degrees.[p]When dome temperature approaches 300 degrees, open vents to maintain that temperature. Add oil, onion, carrot and celery to Dutch oven; stir occasionally until vegetables begin to brown (6 to 8 minutes). Add garlic and sugar.[p]Add chicken and beef stocks and thyme. Return roast and collected juices to Dutch oven, adding sufficient water to come halfway up the sides of the roast. Place a sheet of foil over the Dutch oven before covering with lid. (This forms a tighter seal to trap the cooking juices.) Turn every 30 to 40 minutes, until meat is tender, about 3 1/2 to 4 hours.[p]30 minutes before roast is done, add carrots, parsnips and potatoes, submerging them in cooking liquid.[p]Remove roast and vegetables to serving pieces, tenting meat with foil to keep warm.[p]If making gravy, uncover Dutch oven and add red wine. Stir to loosen any bits that are stuck to the bottom. Open vents full and cook uncovered until reduced to about 1 1/2 cups. (6 to 8 minutes)