favorite cut for pot roast in EGG?

jbrodie · September 2008

Going to cook a pot roast in a Dutch oven in my Egg and wonder what you think is the best cut for this. This will be my first attempt at one in the egg.

Cecil · September 2008

Great question, I am sadly lacking in knowledge when it comes to hunks/cuts of beef.

Walt

FlaPoolman · September 2008

I use a large boneless chuck roast.

fieroguy · September 2008

Here is a recipe I copied from the forum (I think it is Terry Bente's, and I have used this several times. It produces an EXCELLENT pot roast).

Beef, Roast, Chuck, Pot, BlueSmoke

INGREDIENTS:
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

Procedure:
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)