Rotel Chuck Roast

Gunnar

Did this a month ago, but hey, the chuck roast was talking to me. Ran the dome a little hotter this time; ranged from 375* to 400*. This is the 2 hour mark.

Flipped

The 3 hour mark.

2 cans of pinto beans drained and rinsed then ready at 3 1/2 to 3 3/4 hours. Pulled because the roast was tender, nothing to do with time.

Yeah I know, who eats peas with this kind of meal? We were out of lettuce and they were in the fridge.

Misippi Egger

Man, that sure makes me HUNGRY !!!! :woohoo:


Did you sear the roast before putting in the DO?

Anything else in there besides the Rotel?

Bordello

Looks great. Hey, peas are fine if ya like em and I do. Now ya got me hungry, I would have you send a plate of but I have a feeling it's all gone or spoken for.

Regards,
Bordello

Gunnar

I used DP Raising the Steaks and seared about 7 minutes on each side in a minor amount of oil. Then add 1 can of Rotel original and 50/50 low sodium chicken & beef broth until it is about ¾ up the side of the roast. You will add more during the cook as it reduces. Salt and pepper to taste when the beans are warmed. Even though it’s Rotel it’s not very hot.

Gunnar

One very small serving in the freezer. :laugh: Perfect for lunch on a couple of tortillas.

Firetruck

Thanks for the post Barry that looks like a winner

Bordello

See,
I knew it. :laugh:

Glad it was good.

Regards,
Bordello

Lawn Ranger

Man, that looks good enough to eat!

Mike

Spring Hen

So close and yet so far away.... :( Looks yummy!
Judy

Misippi Egger

If the wind had been blowing right, the "Ranch" should've smelled that Bad Boy cooking !! :ohmy:

Slick

Never thought to add beans to pot roast! That looks great!

Slick