Stogie Pot Roast - first time - vegie question


 
J

Jim Smithson

TVWBB Fan
I finally am doing a pot roast Stogie style.

Question, with my pot roast in the electric fry pan, we add Onions early on.

Has anyone added Onions during the cook? Should it be done as soon as I foil it or just when I add the redskins and carrots?

I used beef broth.
 
I add them when I foil. I use a similar approach to Stogie's except that I cook at higher heat. Takes half the time. That shouldn't matter in regard to the onions though.
 
yes, this does take some time. I have a 4lb running at 260F. Planning on 2 hrs without foil, 5 with foil adding vegies last 2 hrs.

Any guideline for a higher temp and time/lb? I never go by meat temp in a pot roast...
 
This post describes a prep approach I often use; this one (scroll down a little to below the tri-tip description) is commentary on how I usually do them (a Minion start, smoke ~300 for 2-2.5 hours, then foil and cook higher) and how I modded that approach when time became an issue. 1.25-1.5 hours/lb is usual, depending on actual cook temps.
 
I also add onions when I foil along with minced garlic and a liquid mix based on red wine.

I did two yesterday, each around 3 lbs or so. I didn't think the meat should take that long so I wanted to limit the amount of charcoal in the pan. I placed two firebricks in the the charcoal pan to limit the number coals. First time I did this, but won't be the last

Used the 12 inch ceramic base inside of the ECB pan and left all vents 100% open. Minioned the start and added meat at the same time (about 2:30pm).

After a slow steady temp ramp (45 +- minutes) the WSM settled in at 285-290.

About 4:30 the meat was at 165 when I foiled. At about 6:00 the meat reached around 190 and rested in foil.

In all, it's about a 4 hour cook including a half hour rest. Meat had a large smoke ring and tender.

This way (fire bricks, no water, 100% vents, fast cook) is a no brainer. No fiddling with vents, just let er run. Chuck roasts in my opinion are superior (easy cook, better texture and flavor) to briskets and about the same price taking into consideration the fat content of the brisket.

John
 
The entire family enjoyed the final product. However, we will try some other spice blends for the next round and maybe more smoke. The Stogie mixture seemed a bit sweet and I think we could taste the brown gravy mix...not perfect.

We may just try salt/pepper next or possibily dry onion soup mix.

Super easy cook however and it made a TON of great gravy.
 
If you use a flavorful rub, plenty of aromatics (onion, ahallot, garlic, ginger, lemongrass, citrus zests, et al.) and enough solids (fresh or dried chiles, sweet peppers, fresh or dried fruit, root vegs, fresh or dried mushrooms, other fresh vegs, etc.), and you can make a simple reduction (similar to the one I did at the link--but there are infintite possibilities), you can forgo the packaged stuff entirely. They're pretty horrid. After the chuck is done you can lift it out and wrap to rest (20 min is all that is needed). You can strain the contents of the pan, saving the solids, into a fat separator. In a few minutes you can pour off the defatted stock. Take some of this stock and puree it in a blender with some of the solids (if you wish you can simply puree everything). Stir the puree into the remaining stock, add back the solids, and keep warm. There you have it: natural gravy, no flavorings, fillers, weird stuff, binders, preservatives, etc.--only the stuff you want.

Glad your chuck came out well and that the entire family enjoyed it--always a good thing!
 
Thanks Kevin, great ideas. I have had good luck with adding red wine and love the idea of pureeing some of the aromatics etc for the gravy.

I was able to just poke a hole in the foil pan to drain out the juice...about 3+ cups!
 
If you reduce the wine a bit first, you can soften it ahaed of time. Adding a little port, dry sherry, or balsamic can lend some sweetness without ending up cloying and can boost natural sweetness in the aromatics you use. Have fun with it.
 
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