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Quick roast question

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AnnaG
AnnaG Posts: 1,104
edited November -1 in EggHead Forum
Hey ya'll,[p]I am in search for a roast that will fall apart after cooking in the dutch oven for 4-6 hours...[p]I just bought a boneless chuck roast, should this be the ticket?[p](I have potatoes, carrots, beef broth and cream of mushroom soup to go in with that roast...)[p]Thanks...
...AnnaG...
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Comments

  • Unknown
    Unknown
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    AnnaG,that and some salt and pepper should do the trick.

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  • AnnaG
    AnnaG Posts: 1,104
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    Smokey5760,[p]Thanks very much... That is what I needed to know... The egg is getting happy, as we speak...[p]Thanks...
    ...AnnaG...
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  • thirdeye
    thirdeye Posts: 7,428
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    DSC03418a.jpg
    <p />AnnaG,[p]A boneless chuckie will work fine. I cook on the Egg on a raised grate for some flavor and color first, then go into the dutch oven. This one has a can of diced tomatoes and a can of beef broth for the likker.[p]DSC03421a.jpg[p]This one has a pickled pepperoncini braising liquid. Makes for a really nice dipping sauce.[p]DSC02722a.jpg[p]Happy trails
    ~thirdeye~

    [ul][li]Pepper Beef[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Darnoc
    Darnoc Posts: 2,661
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    AnnaG,
    You should brown it all over and get broth or broth wine mixture halfway up the side of your chuck.Then do your cook between 300/325 for about four hours.I don't think six hours is necessary to make it fall apart.With veggies I would put them in the dutch oven after one hour-I like my taters,onions,carrots,etc.well done.If you like crunchy add to pot 30/45 minutes before the cook is over.
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  • AnnaG
    AnnaG Posts: 1,104
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    Darnoc,[p]Uh oh, I have it all in the dutch oven, except for the potatoes, ready to go... I will have to try browning it the next time...[p]Thanks for the response...
    ...AnnaG...
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  • AnnaG
    AnnaG Posts: 1,104
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    thirdeye,[p]Those are purdy!!! [p]I already have it all in the dutch oven, ready to go... I will try cooking the roast first, next time...[p]Gotta go get the potatoes put in, and then we shall see...[p]Thanks for the response...
    ...AnnaG...
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  • thirdeye
    thirdeye Posts: 7,428
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    AnnaG,[p]Or even browning it first will help.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Smoke Diver
    Smoke Diver Posts: 70
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    AnnaG,[p]What is the "best" size cast iron dutch oven for general use?[p]Thanks.[p]Smoke Diver
    Smoke Diver
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  • AnnaG
    AnnaG Posts: 1,104
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    Smoke Div er,[p]I am pretty sure that mine is a 7 quart... I want to say that the bottom of it, has the number 10. Not sure how that equates out to 7 quarts... It just does fit in the lg BEG with the cover on, have to allow for the handle...[p]I have done roast and beef stew in the dutch oven... The beef stew, is by far, my favorite thing that I have cooked on the egg...[p]Thanks...
    ...AnnaG...
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  • AnnaG
    AnnaG Posts: 1,104
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    AnnaG,[p]Here is a pic of the roast on... [p]roast_on.jpg[p]Thanks...
    ...AnnaG...
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  • Darnoc
    Darnoc Posts: 2,661
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    AnnaG,
    Sorry for the late post.But in the future when you do a pot roast let it get up to 210 degrees and then let it cook for another hour.That extra hour is when THE MAGIC happens.Things start to fall apart.
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  • AnnaG
    AnnaG Posts: 1,104
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    AnnaG,[p]I am excited about this one... It looks like it has broken down...[p]roast_off.jpg[p]Thanks...
    ...AnnaG...
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  • EdF
    EdF Posts: 42
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    AnnaG,[p]Next time you get a chuck roast or two, check out the "Clay's Pulled Beef" recipe on the main site. Wonderful stuff.[p]- Ed
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