Pot Roast in Dutch Oven

Spring Chicken

Made this yesterday using some of Richard Florida's Indian River Rainbow Pepper combined with some DP Raising The Steaks rub. Best pot roast ever. Having it again tonight for dinner.



Nothing unusual except for the DP rub and the added Richard seasoning. Seared the roast then cooked it 350° direct on the grid for about 3 hours in beef broth and consumme. Slowed the temp down the last hour. Added water. Then added mushrooms about half an hour before taking it off.

Served with sop'n bread.

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Spring Texas USA

Pork Butt Mike

Looks good there Leroy, I love using my dutch over. Tonight I am doing my chicken and rice in it. One of my favorite dish's.

TomM24

Leroy:

Great photo! I've washed my DO three times and it still has some parafin on it. Guess I'll have try some mineral spritis. I haven't cooked in it yet.

Spring Chicken

Celtic Wolf is the resident Eggspert on cast iron stuff. I'm sure he will jump in shortly but will probably suggest a half hour burn in a hot Egg to get rid of the junk. Then a good seasoning.

You can't beat the flavor from a good cast iron pot.

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Stanley

That looks great! Did you use chuck?

Spring Chicken

Probably but not sure. Whatever was on sale.

Very good though.

Spring "Cow Parts Is Parts" Chicken

Spring Chicken

Might have to do chicken and rice too one of these days. I love the stuff.

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Bordello

You eat good Leroy, I can almost smell it. :laugh:

Cheers,
Bordello

Clay Q

Looks outragously good. That's my kind of soul food.
My guess is your pot roast will taste even better now that it had the time to age overnight.
Sop'n bread also....oh man, now I'm hungry.
Enjoy. :P

Spring Chicken

Yes I do, and I eat a lot better since getting my first Egg.

Oh yea, the pot roast smells good too.

Spring "Smell'n Up The Neighborhood" Chicken

Spring Chicken

That's our thoughts Eggactly.

Might make some cornbread to go with it this time.

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Big'un

Geeez, not only does it look like the "flavor meter" will be pegged for taste, but you also get reeeeally high marks on it being photogenic. You could put that pic on a billboard, and cause some wrecks! :P Great job you two!

Gunnar

I almost had myself convinced to do a turkey this weekend. You just spun me 180 and it'll probably be a pot roast.

Ross in Ventura

Leroy,
Thats my kind of pot roast! Looks really good!!!!!!!!
Ross

Spring Chicken

It sho nuff was good and purdy too. I thank ya verry much. I am plumb pleased with myself.

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Spring Chicken

You could just come over here and help us eat the rest of it.

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Spring Chicken

Got lots of veggi-tables in it and every one of them soaked up the flavor. That means every bite was as good as the last one, meat or no meat. And then the sopp'n bread tasted just like the first bite. Can't get no 'gooder' than that.

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Buxwheat

Quick Question: Did you sear on the Egg or on the stove and is the DO direct on the grid (fire ring level)? Thanks.

Frank from Houma

It spilled over on to my keyboard. Mightyfine pot roast. If we're not there by 6, start without us.

Spring Chicken

Seared on the Egg in the Dutch Oven at a very high temperature. Then poured in the broth which cooled it down considerably. I let it go for a few minutes before adding the veggies and consumme. Then I added the seasoning. No salt. It was plenty salty already, probably from the broth.

Cooked direct on the fire ring level grid the entire time with nothing under the Dutch Oven but the grid.

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Spring Chicken

If you were here right now you would be 15 minutes late. But come on anyway.

Maybe next time we can both do a roast.

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Buxwheat

Thanks. Will try this soon.