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Dutch Oven Pot Roast
Laserlarry
Posts: 37
I've used Grandpas Grub Dutch Oven pot roast recipe many times, it's always good . I add wine, he doesn't. It was first posted on this forum 4-08. My 4.5 lb chuck roast was done in 3.5 hours.
Comments
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That looks mighty tasty and I love the color. Good work.
XL BGE
MD -
Looks great. Recipe, times and Temps please.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Yum. I love that recipe and have made it often.
New Albany, Ohio -
That looks really good!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
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td66snrf said:Looks great. Recipe, times and Temps please.
But, the OP said this was a @Grandpa's Grub recipe so that means it's on the old forum. As far as I know, GG has never been on here. Anyway, here's his Dutch Oven pot roast recipe...
http://www.greeneggers.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1016
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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I apologize for not get back to this sooner. Here is a link to the recipe.
http://eggheadforum.com/discussion/434098/dutch-oven-pot-roast
It is the same recipe Carolina Q linked but it is on this forum(April 2008). I used a Flame boss to keep the temperature close to 300 deg F( it over shot by 15 deg for about an hour.) Besides adding a quarter of a cup of wine, for liquids I used chicken broth and beef stock, no water. I had to add more beef stock half way through. I also used baby carrots, they melted in your mouth and tasted like candy. I used canned potatoes because thats what I had, they tasted really good to. I added them for just the last hour, that was long enough to warm them up. Thank you for all your kind comments.
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Awesome. Subbed for future reference.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Fun and easy prep. No worry cook. Awesome result. I'll whip up some mashed potatoes with it. Great leftovers. Pair with a good Red of choice and you'll be napping before you know it.
New Albany, Ohio -
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Kent does nice work, eh? Wonder how the old boy's doin'. No one has heard from @Grandpas Grub in forever!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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I cook it with the lid of and with a plate setter. I forgot to mention that I also add some cherry chunks to the fire.
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1st off, thanks CarolinaQ for the email. Finally got my PW problem fixed. That pot roast looks fantastic. Love to have some of those taders & onions. My thoughts uaing a lid is like taking a shower with a rain coat on. Save the lump & use the oven w/lid on. W/lid on using flavor wood won't help. Just my 2 cents.
If looking for more smoke flavor at first cook at under 185° for 30 to 60 minutes & use the flavor wood then go back to the normal cook. The cook temps & time is just a guide. With any cook always cook to temperature, once you do your cooks will be much better.
GG -
That's a great looking roast. Great color in your pic too.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX
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