Pot Roast on the Weber


 
Robert T

Robert T

TVWBB Guru
What a day to cook. Chilly outside, NFL football on in the front room, a day that calls for a pot roast. Here are the players. I especially like the green writing on the roast. I'm your huckleberry. That's just my game.

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Seared the roast in the dutchie to get things started.

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Then browned the onions, carrots, mushrooms and garlic a little to give them some flavor.

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Then deglazed with some wine and then added the beef broth and the meat and the potatoes. Also added some charcoal for the long cook. After that is was a simple cook at about 300 degrees. Vents opened about a 1/8 of an inch more than my rib cook last night at 245 degrees.

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Then after 5 hours of turning the pot every now and then took it all off to rest and heated some bread.

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Then after the rest assembled all the goodies on a platter and plated.

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What a great meal. The roast was so tender and tasted wonderful. My favorite part is the mushrooms, which were delicious. A long cook with all of these wonderful ingredients really turns out a hearty meal.

Thanks for looking! I hope everyone has a great week.
 
Robert, that is a great looking cook. Will have to try pot roast like that. I will of course necessitate the purchase of a dutch oven. The sacrifices we make for our passion. Bet it tasted good.
 
Bob Ivey said:
Robert, that is a great looking cook. Will have to try pot roast like that. I will of course necessitate the purchase of a dutch oven. The sacrifices we make for our passion. Bet it tasted good.
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Bob this is the first time I've used the Dutch oven. Usually I just use a throw away aluminum pan and cover it with foil for the cook. I sear it in a CI skillet before the cook. I've posted this method but sorry I don't know how to embed a previous post. Have fun, it's good!
 
Wow you're on a tear, that looks amazing, Excellent cook! - That Fat Tire beer is addicting huh?
 
That looks wonderful! And I love that you're breaking out the Carlo Rossi too!
 
Great cook Robert. Barb and I do the same quite often, just something about a pot roast that makes me happy. I've found a big difference in the taste when done in the CI DO vs. an aluminum pan.
 
That pot roast is outstanding simple but oh so good. Robert using the CI is the only way to do it.
 
Just wondering: I only do that roast in the d.o. in the regular oven.

Have you done it both ways (oven and over coals) and compared the two for flavour?

I can't see how the roast benefits in any way (smoke-wise) doing it on coals when the lid is on for 100% of the cook. The only benefit I see is not heating up the kitchen in the summer (not that I have pot roast in the summer; for me it's more of a fall/winter meal).
 
Len Dennis said:
Just wondering: I only do that roast in the d.o. in the regular oven.

Have you done it both ways (oven and over coals) and compared the two for flavour?

I can't see how the roast benefits in any way (smoke-wise) doing it on coals when the lid is on for 100% of the cook. The only benefit I see is not heating up the kitchen in the summer (not that I have pot roast in the summer; for me it's more of a fall/winter meal).
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Len you are correct there is no taste difference from cooking this outside vs. the oven. It's just a lot more fun in my opinion.
 
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