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Ingredients

  • Pot Roast
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Potatoes
  • Celery
  • Carrots
  • Onion
  • Beef Broth
  • Brown Gravy Mix, 3 tablespoons

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Supplies

Cast Iron Dutch Oven

Directions

First sear the roast over open flame with the grill at about 350°. Season the roast with a little kosher salt and fresh ground black pepper. After the roast is seared on all sides put it in a cast iron Dutch oven, then add potatoes, celery, carrots and onion. Add enough beef broth to almost cover the roast and add the brown gravy mix. Cook the roast on the top rack at 350° for approximately four hours. Cooking time will vary depending on the size of the roast. Watch the level of the beef broth and add more during cooking if needed.

Tips

  • Try not to add more broth the last hour of cooking so that what is left makes a really good gravy.
  • This roast was cooked and covered to allow the roast and vegetables to take on a smoky flavor.

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4 Comments

  • Scott says:

    Do you cook the pot roast covered or uncovered after you sear it?

  • Scott says:

    I just wondered because you stated to cook it covered to absorb the flavor?

  • GrandSmeta says:

    Place the chuck roast onto the grill 5 inches away from the coals or the tip of the flames. Baste the roast every 15 minutes throughout the grilling time and flip the roast over every 15 minutes. Let the roast cook until the internal temperature has reached 160 degrees Fahrenheit, which normally takes between 30 and 50 minutes of grilling.

  • You might need to remove the roasting rack and the soon-to-be-grilled pot roasts from the pan to mix everything around so be very careful and use some heavy duty gloves. Also, flip over the roasts so they don t get too done on the outside edges.

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