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Pot Roast

Unknown
Unknown
edited November -0001 in EggHead Forum
Does anyone have a good recipe for a pot roast, with carrots and potatoes cooked in a cast iron dutch oven on the Egg?
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Comments

  • Richard
    Richard Posts: 698
    Tim Walker,[p]Here is one BlueSmoke contributed a while back.[p]Beef, Roast, Chuck, Pot, BlueSmoke
    [p]1 boneless chuck roast (3 to 4 pounds)
    Salt and pepper
    2 Tbs oil
    1 medium onion, chopped
    1 carrot, chopped
    1 rib celery, chopped
    2 cloves garlic, minced
    2 tsp sugar
    1 can chicken stock
    1 can beef stock
    1/2 tsp ground thyme
    1 to 1 1/2 cups water
    1 lb carrots, in 1/2 inch slices
    1 lb parsnips, in 1/2 inch slices
    1 lb small red potatoes, halved if larger than 1 1/2 inch diameter
    1/4 cup red wine for gravy




    1 Bring Egg to 600 degrees.
    2 Season both sides of roast with salt and pepper. Place on grill 3 minutes per side; remove to a plate to collect any drippings. Place Dutch oven on grill and shut down Egg to lower temperature to 300 degrees.
    3 When dome temperature approaches 300 degrees, open vents to maintain that temperature. Add oil, onion, carrot and celery to Dutch oven; stir occasionally until vegetables begin to brown (6 to 8 minutes). Add garlic and sugar.
    4 Add chicken and beef stocks and thyme. Return roast and collected juices to Dutch oven, adding sufficient water to come halfway up the sides of the roast. Place a sheet of foil over the Dutch oven before covering with lid. (This forms a tighter seal to trap the cooking juices.) Turn every 30 to 40 minutes, until meat is tender, about 3 1/2 to 4 hours.
    5 minutes before roast is done, add carrots, parsnips and potatoes, submerging them in cooking liquid.
    6 Remove roast and vegetables to serving pieces, tenting meat with foil to keep warm.
    7 If making gravy, uncover Dutch oven and add red wine. Stir to loosen any bits that are stuck to the bottom. Open vents full and cook uncovered until reduced to about 1 1/2 cups. (6 to 8 minutes)


    Recipe Type
    Dutch Oven, Main Dish

    Recipe Source
    Author: BlueSmoke[p]Source: BGE Forum, BlueSmoke, 02/02/06[p]Based on a recipe in Cook’s Illustrated

    [p]
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  • Unknown
    Unknown
    Tim Walker,
    Just did a 19# boneless Chuck Roast. Put that puppy on an
    upper grate. Put a pizza stone on the main grate with an Al. Pan
    on it to catch the drippings. Grate temp was 250 deg.
    and used Pecan wood. It took a lot less time then I thought to
    cook. I figured 24 hrs. but it took 9 hrs. to get to 160.
    We put it in a pan and covered it with foil. It hit 203
    at 11.5 hrs., took it off and let it rest. We used some
    of the drippings to cook some whole, unpeeled
    Yukon Gold taters, various peppers, onions, carrots and
    'shrooms. My wife did green chili corn bread to go with.
    That and a little butter - it was great!
    Didn't need gravy. Actually - I think it would make great pulled
    beef BBQ, but my wife invited folks and told them it was to be
    pot roast. Guess I need to get another side of cow and try again.
    LOL!
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  • QBabe
    QBabe Posts: 2,275
    Tim Walker,[p]Here's mine. I used just plain water the last time, but you could use broth also.[p]Enjoy,
    Tonia
    :~)
    [ul][li]Dutch Oven Pot Roast[/ul]
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