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Dutch Oven Pot Roast

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Laserlarry
Laserlarry Posts: 37
in EggHead Forum
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.
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  • dsrguns
    dsrguns Posts: 421
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    That looks mighty tasty and I love the color. Good work.
      
    XL BGE
    MD
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  • td66snrf
    td66snrf Posts: 1,822
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    Looks great. Recipe, times and Temps please. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Yum. I love that recipe and have made it often. 


    New Albany, Ohio 

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  • bluebird66
    bluebird66 Posts: 2,727
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    That looks really good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • TideEggHead
    TideEggHead Posts: 1,338
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    Mmm  looks delicious 
    LBGE
    AL
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited September 2017
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    td66snrf said:
    Looks great. Recipe, times and Temps please. 
    I have no idea how to access recipes on this site. "Cookbook" looks promising, but gets me nothing. Anyone know?

    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    That's the one. 
    New Albany, Ohio 

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  • Laserlarry
    Laserlarry Posts: 37
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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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  • GATraveller
    GATraveller Posts: 8,207
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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
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    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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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    New Albany, Ohio 

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  • Carolina Q
    Carolina Q Posts: 14,831
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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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
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    Do you cook that in there with the lid off?
    Gittin' there...
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  • Laserlarry
    Laserlarry Posts: 37
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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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  • GrandpasGrub
    GrandpasGrub Posts: 3
    edited September 2017
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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 
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    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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