Cliff Bartlett
R.I.P. 5/17/2021
We've been having some pretty cool mornings, low 40's, and highs in the low 70's for several days now so I thought Pot Roast sounded good. By the time I got around to it yesterday it got up to 97 outside. So much for the fall themed cook. Used a 2.5 lb. chuck roast. Seasoned it heavily with Cattlemen's Tri Tip seasoning. It's a nice coarse rub and goes really well with beef. Here goes.
Seasoned the meat.
Got it on the WSM running at 350.
After 45 minutes. Flipped.
After another 45 minutes.
Got the veggies ready.
Transferred the roast to a foil pan, added vegetables and poured in brazing liquid. Beef broth, chicken broth and red wine.
Foiled the pan and let it ride at 350 for 3 1/2 hours. Took a peek at the 2 1/2 hour mark. Meat not quite fork tender, almost though.
All done after another hour.
Brought it in to rest.
Man, was this meat tender.
Seasoned the meat.
Got it on the WSM running at 350.
After 45 minutes. Flipped.
After another 45 minutes.
Got the veggies ready.
Transferred the roast to a foil pan, added vegetables and poured in brazing liquid. Beef broth, chicken broth and red wine.
Foiled the pan and let it ride at 350 for 3 1/2 hours. Took a peek at the 2 1/2 hour mark. Meat not quite fork tender, almost though.
All done after another hour.
Brought it in to rest.
Man, was this meat tender.