Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Eggcentric Pot Roast

Jeff FarrisJeff Farris Posts: 2
edited 12:39AM in Beef
IngredientsAny Good Beef Roast (Chuck, Arm, Blade, etc.)Dizzy Pig Cow LickOne huge onionA few potatoesA couple of carrotsA few stalks of celeryA nice (but not too nice) bottle of cabernetSome beef stock (your own or commercial)Later you`ll need A couple tablespoons of butterA few tablespoons of flourA few mushrooms (optional)Some horseradish (optional)InstructionsFire up your Egg and get a searing fire (550+) underway.
While the fire is getting its groove on, Take your roast (it`s been getting to room temp for an hour or so, right?) and coat it in a layer of Cow Lick. Do not be stingy. When you think you`ve shaken enough on, go over it twice more. Now, sear each side of the roast for about 4 minutes each. That time will be completely dependent on how much of an inferno you`ve created. Cut it down to 3ish if you`ve pegged your dome thermometer.
Once the roast has been seared, take it off and close the damper about half way (or a little more) and put the DFMT on with the gate barely open and the daisy petals barely open, too. While the fire is getting under control (shoot for 325 - 350), coarsely chop the onion, place the roast in a Dutch oven, toss in the onion, pour in some beef stock until the roast is half submerged, add some of the cabernet -- a generous bar serving or so, more if it is pedestrian, less if you really should be drinking it -- then come back with the beef stock until the roast is almost but not quite submerged.
Throw a couple of chunks of wood on the fire. On my last roast, I used white oak, and liked the effect very much. Let the chunks burn off the nasties for a couple minutes, make sure your temperature is where you want it (or just a little above) and then put the Dutch oven on the grate.
Maintain a temperature of 325 and check the level of your stock every half hour or so. Add more stock if it starts cooking off. The size of the roast will determine how long the cook is going to take, but as a very rough rule of thumb, think in terms of 40 minutes per pound of roast to final finish.
Just about an hour before final finish, add the potatoes in big chunks (I used redskins and quartered them) and the carrots and celery in mid-sized slices. Half way through the hour, put the lid on the Dutch oven. When the vegetables are done, take the roast out and let it rest and spoon the vegetables into a bowl.
Now in a sauce pan, melt a couple tablespoons of butter and (once melted) start whisking in some flour until you`ve created a light roux. When the roux is starting to move from ivory to tan, add some of the liquid from the Dutch oven. Keep whisking. Look for that perfect consistency, which only you can judge. If it is too thick, add more stock, if it is too thin, mix some stock and flour together and add it in. I`m lucky enough to have some morel mushrooms in the freezer and we just put up some horseradish. I chopped up half a dozen morels and added them and two heaping teaspoons of horseradish to the gravy. Any mushroom would work (just not as well as morels) and horseradish is one of those things that you either love or hate. Use your own judgement. One of the other recipes on the Egg web cook book suggests adding cloves of garlic in slits in the roast. I intended to do this, but forgot. I`ll try it next time. The gravy is not be overlooked. It really finishes the dish.NotesMerge of John Ross` BGE recipe and one from the Dizzy Pig siteNumber of Servings: Time to Prepare:


  • Hey Jeff

    Makin this right now... Can I leave the roast on longer? Will it not just get better?
  • Btw...your recipe was awesome! Cheers
  • eggoeggo Posts: 492
    @upnorth  How did your roast turn out? Got any pics?
    Eggo in N. MS
  • eggoeggo Posts: 492
    Did the Eggcentric pot roast today. Was good but not great. I think I may have cooked it a bit too long as it was a little on the dry side. It tasted very good, just a little dry.

    Searing to final product.
    Eggo in N. MS
  • ajridge35ajridge35 Posts: 62
    Made the Eggcentric Pot Roast this past weekend. May have been some of the best pot roast I've ever had in my life. Thanks to Jeff Farris, if you're still around, for posting this nearly 3 and a half years ago. I made a few changes to it. I didn't have any wine so I didn't use it, and filled up my DO with water midway thru the cook. (maybe 2-3 cups worth?) I seasoned it with Slap Yo Momma's rub, since I don't have any Dizzy (yet). I didn't use celery either, just the potatoes cut up and a big bag of carrots. My four pounder took about 4 hours, and it was greatness. My only suggestion to eggo... fill it up with more beef stock? Mine was filled to the nearly tip top where you could BARELY see the remaining roast. That may have been cause for dryness?
  • BOWHUNRBOWHUNR Posts: 1,483
    @ eggo

    Looks great.  Is that a Club Aluminum dutch oven?  My mom had those when I was a kid.  Brings back memories.


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • eggoeggo Posts: 492
    edited April 2012
    Yes it is a Club Aluminum DO. And it belonged to my mother many, many years ago. The logo is barely visible on the bottom.
    Eggo in N. MS
  • gpsegggpsegg Posts: 411
    Did the Eggcentric Pot Roast. Used Dizzy Pig Raising the Steaks. It was outstanding! 3+lb roast took almost exactly 2 hours(40 mins/ lb) at 325-350 direct in 5 qt Dutch Oven, Jeff Farris, if you are still on line...thank you!
    Palm Beach Gardens, Fl and Blairsville, Ga.
Sign In or Register to comment.
Click here for Forum Use Guidelines.