Cliff Bartlett
R.I.P. 5/17/2021
We've been having a rainy week which was nice for a change. Got a break for a day or two and Pot Roast sounded good. Here's a few pictures.
This is a 2 lb. Chuck Roast. Seasoned with AP Rub and some Cattlemen's Tri Tip seasoning.
Used my 18" WSM for a UDS style cook. Meat on top rack, no water pan. Ran smoker at 250. Threw on a large chunk of Pecan for some smoke.
Let it run for 30 minutes and then flipped.
Gave second side 30 minutes.
Placed in a foil pan and braised in water, beef base and threw on a package of onion soup mix.
After taking this pic I foiled the pan and let it run for an hour.
Put in the veggies, carrots, white potatoes halved, mushrooms and onions. Foiled again and let it go 2 more hours.
Wow, was this tender. Didn't temp it as a fork just fell into the meat. Veggies nice and soft as well.
Used a couple cups of the braising liquid, some flour and melted butter and made a gravy. Plated it up.
This was the best Pot Roast I've ever done. The gravy was a nice addition at the end. Hope you're all having a great weekend. Thank you for looking.
This is a 2 lb. Chuck Roast. Seasoned with AP Rub and some Cattlemen's Tri Tip seasoning.
Used my 18" WSM for a UDS style cook. Meat on top rack, no water pan. Ran smoker at 250. Threw on a large chunk of Pecan for some smoke.
Let it run for 30 minutes and then flipped.
Gave second side 30 minutes.
Placed in a foil pan and braised in water, beef base and threw on a package of onion soup mix.
After taking this pic I foiled the pan and let it run for an hour.
Put in the veggies, carrots, white potatoes halved, mushrooms and onions. Foiled again and let it go 2 more hours.
Wow, was this tender. Didn't temp it as a fork just fell into the meat. Veggies nice and soft as well.
Used a couple cups of the braising liquid, some flour and melted butter and made a gravy. Plated it up.
This was the best Pot Roast I've ever done. The gravy was a nice addition at the end. Hope you're all having a great weekend. Thank you for looking.
