'Pot' roast advice - request

You've got some beef stew in your future, that would be the pot roast in the DO. The sirloin tip will make some great Italian beef, and eye of round would make a good roast on the egg if you cook it to medium rare.

I love pot roast and I have been meaning to try it on the egg. I had this recipe bookmarked:

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1016

I think Italian beef from the sirloin tip would also be good in the DO (most recipes suggest slow cooking in a crock pot). Man...smoked Italian beef sounds good!

I haven't done an eye of round, but the first recipe I came across has instructions similar to a prime rib roast as Faith mentioned.

Here are two preperations I have done with great success... :woohoo: :woohoo:
Another that come to mind is Morro Bay Rich's Santa Maria Roast. I've done that with a sirloin tip and a chuck. Actually, I've done the "Chuck & Jim" with a Sirloin too.

BOURGUIGNON POT ROAST

1 (4 to 5-pound) prime boneless beef chuck roast, tied (or bone in)
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 C. chopped carrots (4 carrots)
2 C. chopped yellow onions (2 onions)
2 C. chopped celery (4 stalks)
2 C. chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 C. good red wine, such as Burgundy
2 T. Cognac, brandy or a nice blend of the two (Paul Masson VSOP Grand Amber)
1 (28-ounce) can whole plum tomatoes in puree
1 C chicken stock, preferably homemade
3 branches fresh thyme
2 branches fresh rosemary
1 T. unsalted butter, at room temperature
Preheat the oven to 325 degrees F.

1)) Pat the beef dry with a paper towel. Season the roast all over with 1 T. salt and 1-1/2 t. pepper. Dredge the whole roast in flour, including the ends.

In a large Dutch oven, heat 2 T. olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends / all sides. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

2)) Add 2 T. olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, salt and pepper (to taste). Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, cover and bring to a boil.

3)) Reove from the stovetop and place in the oven for about 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F. after about an hour, keeping the sauce at a simmer.

4)) Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth (this step can also be acomplished with the use of a potato masher right in the pot, by just mashing up some of the veggies) then.pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.

5)) If aditional thickening is seen as needed: Place 2 T. flour and 1 T. butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for a minimum of 2 minutes, stirring until thickened.

Taste for seasonings. Remove the strings (if tied) from the roast, and slice the meat. Serve warm with the sauce spooned over it.

CHUCK & JIM
(Chuck roast marinated with a Jim Beam marinade)

1 (4 to 5 lb.) chuck roast

Drunk & Dirty Marinade:
1 C. soy sauce
1/2 C. bourbon
1/4 C. Worcestershire
2 T. brown sugar
1/2 t. ground ginger
4 cloves garlic, crushed

Bourbon (Jim Beam) Marinade for 24 hrs. in the bag, in the fridge.

1)) Remove the roast and reserve the marinade.

Meanwhile: Set up the Egg for an indirect cook with a drip pan, a goodly amount of lump and some of your favorite smoke-wood (I like Wild Cherry with this cook).

2)) Once you have a stable fire at 250 F. put the roast on the grid. Roast to an internal of 165 F. This should take 4 to 5 hours.




Once at 165-170 F.



The finish is a braise in the Dutch oven.With liquid (the reserved marinade and some water) about 1/2 way up
OTOH, these looked and smelled SOOOO GOOD right now it was hard to put them in the D.O. but I did!

The D.O. then gets a cover and another hour or so to a temp. of 185-190 F. for slicing...It was wonderful.
Eithr use just the Jus or make a thickened gravy