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Pot Roast Tonight
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kweitz
Posts: 305
Comments
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Looks great! I have an enamel Dutch oven I frequently use for pot roast, never thought of doing one in the CI Dutch oven on the egg. Do you cook it with the Dutch oven lid off to get smoke on it?XL Central Ohio
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Lid on. No smoke. Just heat. This was the Cook’s Illustrated recipe that came up when I searched the forum for a recipe. It was delicious. I have not used parsnips before and they’re excellent.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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I’ll have to try them. I’ve never used them either.XL Central Ohio
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Did you get a noticeable extra flavor from the egg? I have been wanting to try this.
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@abtaylor260 No I didn’t. Just used the egg as my stove top, except for browning the roast. Kept the DO lid on so as to not lose the juices.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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Does it get any better than that? Nice!
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@kweitz I cooked the same thing Saturday. I did onions and garlic first then did the meat. Put it all back in and cooked for about 4 to 4.5 hours.
XLBGE, LBGE
Fernandina Beach, FL
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@six_egg Yep, looks great! Doesn’t get much better than that. The recipe I used called for initially sautéing onion, minced carrot and celery, then adding the garlic, liquids and roast. Parsnips, carrots and taters went in about an hour before the finish, along with a cup of red wine. The parsnips added a bit too much sweetness, but still very good.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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