Pot Roast

Sunday was warm enough to spend the afternoon cooking outside, but cold enough to enjoy pot roast.  



Chuckie got seasoned with S&P, and seared all over in a 5 qt CI DO, with a few tbs of oil.  Setup is direct, with the DO a bit lower than usual, on a spider, with the lid left open during the first part of the cook.



Meat comes out.  Onions go in, sauteed about 5 minutes.  then the rest of the veggies, and garlic, for a few minutes.  about 1/4 cup of flour to coat it all, and cook that a bit.  this chuck was pretty lean, so i add a bit more oil.  the cooked flour will help thicken things up later.



about 1/2 bottle of red wine or so goes in next.  that boils away for 15-20 minutes to reduce a bit. 




 finally, a whole box of beef broth, and the chuck goes back in.  I use unsalted broth, and season later if needed.  also potatoes go in.  cover on.  Switch over to indirect, and set the vents to aim for 300-350.  cook all afternoon.  some people remove the veggies and separate the fat off the liquid and use it like a sauce.  other people add new veggies later so they're not so well cooked.  i say heck with it, cook the suckers, they'll be delicious.  I like this over egg noodles, too.




not much to look at, but darn is it good.  i do it with short ribs sometimes, but chuck usually gets the call.

cheers!