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Pot Roast

BacchusBacchus Posts: 6,019
edited 7:49AM in EggHead Forum
Have a Pot Roast to cook tommorow, which in the past have always done in the crock pot. Thinking of doing it on my Large in D.O.
Any suggestions on temp? Duration?




  • BENTEBENTE Posts: 8,337
    this one looks about right::

    Beef, Roast, Pot, Traditional Dutch Oven

    The recipe, from Emril, I slightly modified for the Big Green Egg. Before, I would cook this in a La Cruesset Dutch oven on the stove and have never had a better pot roast; that is until I used the Egg this evening... best I've ever had.

    3-5 lb Beef Goose Neck Tender Roast or chuck pot roast
    3/4 lb small new or red potatoes, quartered
    10 Clove fresh garlic, peeled
    2 medium onions, peeled and quartered
    Drizzle of olive oil
    3/4 lb baby carrots, peeled
    1 tsp Salt
    3/4 cup flour
    tsp Freshly ground black pepper
    4 cup beef stock

    Preparation Directions:
    1 Fire up the Egg to 600 degrees F. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. Place roast directly on Egg grate and close lid with top and bottom vents fully open. Flames will kiss and sear the meat. Sear for four minutes and each side. Remove from the Egg and place the roast in a three- four inch deep Pyrex baking dish . Add the stock, which should nearly cover the roast, and place baking dish with roast back on the grill. Close top and bottom air vents until Egg drops to 275 degrees. Cook for Four hours. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables in foil, with air holes on the grill. Cook for additional hour. Remove the roast from the Egg and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.

    Recipe Type
    Beef, Dutch Oven, Main Dish

    Recipe Source
    Author: John Ross [email protected]

    Source: BGE Forum, John Ross, 07/28/07

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BrocBroc Posts: 1,398
    Hard to miss -- and there are so many ways to approach this. I do things differently than Grandpa's Grub, but his post has a lot to offer... well worth reading.

    Basically -- Oil and season the meat... sear at high heat, set aside while Egg comes down to 350F.

    On the kitchen stove top, OO in CI [I use Le Crueset] and then sear mirepoix, deglaze with liquid, add onion and garlic.

    Add roast to mirepoix, onion and garlic. Add more potato and carrot [larger pieces], maybe rutabaga, turnip, parsnip, topped with sliced onion. Use whatever liquid you like. Experiment with chicken broth, other times use apple cider, or lemon-orange juice, pineapple juice...

    Add bay and other seasonings to taste [love to experiment], partially cover and roast @ 350F for four hours.

    I never do the same thing twice... am never disappointed, but prefer cider to chicken...


    ~ Broc

    :laugh: :) :laugh:
  • WADougWADoug Posts: 191
    Pot roast to me is a chuck roast. I've cooked several. If it's a chuck roast, use your favorite rub. Cook indirect at 250 (dome) for 5-8 hrs. Makes very good pulled beef. Keep in mind, I'm new to the Egg, but chuck roast done this way is one of my favorite cooks. Never done a D.O. cook, but somehow the Egg adds a character to the cook and I question if that character is lost with a D.O. - like I said, never did a D.O. cook an I know I have lots to learn. The previous posts are, to me, real experts. Just wanted to add to the picture.
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