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English Roast

Hey - Have an "English" style pot roast I was thinking of throwing on the Egg with a little red oak & doing a a basic no frills low & slow cook. Any suggestions? Was thinking 6-8 hrs; maybe foil wrap halfway into it. Imagine I'd wanna shoot for same temp as brisket. Beer/Rub marinade sounds nice. Whaddya think??? ERIC


  • Char-WoodyChar-Woody Posts: 2,642
    e.b., I think you have a plan..I also foil wrap and finish my pot roasts. I like to add a few veggies at the same time. Carrots, taters, celery, slice onion or small onions. I am working on a new wrinkle on this one. Later perhaps.

  • Char-Woody, Marinated 3.5 lb English roast overnite in beer, corn oil, & cider vinigar with 2 TB Wild Willy's rub. Put in 220* Egg indirect over marinade filled drip pan with 3 chunx red oak for smoke at noon. Wrapped in foil at 4pm with 1/4 cup marinade; took it off at 6pm & let rest a while. Never did check temp but results were great - good flavor & a spicey wine red liquor for beef "au Tex-Mex jus". No muss-no fuss, and low stress. You may recognize the recipe as a variation of "Dallas Dandy Brisket" from Smoke & Spice. Will perhaps try a more traditional old world spice combo next time, with vintage white oak for smoke. May wrap the roast a little sooner; this one was just a tad dry, but on the other hand it was actually quite lean. Will see. That's it - nothin special - just a good simple meal...ERIC

  • Char-WoodyChar-Woody Posts: 2,642
    E.B., that one made me go dig out my S&Spice. Page 108. By golly, you did that one up nice. Enlighten me a bit on the "English Roast" cut of meat. Sounds like a good time to try that one.
    BTW..thanks for the details..others may enjoy it also.[p]

  • CornfedCornfed Posts: 1,324
    Char-Woody,[p]mmmmm, mire poix....[p]Most classic techniques work well on Mr BGE. Simple pot roast with the right combo of cooking veggies is one of them. Good job![p]Cornfed
  • Cornfed, your right, and it's a easy do cook. I really dig those veggies from the roast. And its a change up from the conventional Q' cooks. Thanks to E.B. for pointing up a nice cook. Makin me hungry thinkin about it.

  • Char-Woody,
    Good Houskeeping Illustrated Cookbook defines English Roast as "Beef chuck shoulder pot roast boneless; also known as shoulder roast; suitable for pot roasts & other braised dishes". They're usually fairly thick, & show less marbling & seem to be less fatty in general than some of the other chuck/pot roast options. Works great in a Dutch oven. Had a vision last nite about the Egg/Smoke/Foilwrap method using mushrooms & wine - more later...ERIC ps - I'm a railroader too - Engineer and/or conductor for Norfolk Southern in central PA. Bumped at the moment - how else would I have time for low & slow cooking?

  • Char-WoodyChar-Woody Posts: 2,642
    E.B., good show. I gotta mention, that anyone who has ridden in one of those hunks of iron that roll down 4 foot or so wide tiny rails underneath, has got to appreciate nerves of steel.
    Good cookin to ya..

  • ZipZip Posts: 372
    ro_rhodes,[p]I think you may need a diamond bit chain saw, a crock pot, and check to see if your dental insurance is up to date...[p]Z
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