Here is a great twist on a winter classic. The other day I was craving a moist, succulent and hearty beef pot roast, but I knew I wanted to get creative. Pot Roast has been around seemly for ages and it never gets old. The key to a good pot roast is time and temperature. This recipe originated out of poverty. Many families could not afford the more lean expensive cuts of beef, so they had to settle for the more fatty and rugged cuts like the chuck and the blade roast. Making a tough cut of beef into a melt in your mouth delicacy is very simple and inexpensive. Its a wonder we only turn to this dish in the winter months.
After getting home from the store and beginning to prep my veggies and potatoes, I decided to make some slight changes to the cooking method. First, I turned the grill on high heat and let it get as hot as possible. I seasoned my meat with salt, pepper, garlic and fresh thyme. Once seasoned, I rubbed the meat with olive oil. I then placed my roast on the grill and seared the entire roast by browning the meat on all sides. I then removed the roast to a platter and set aside.
From there, I took my carrots, red onion, celery and potatoes and seasoned them with salt, pepper and garlic powder. I then tossed all of the veggies and potatoes with olive oil and placed them on the grill. I browned the veggies and the potatoes for about five minutes. Once nice and brown I removed them from the grill and placed them directly on the bottom of my roasting pan to form a nest. I then placed my seared beef on top of my vegetables and poured 2 cups of chicken stock mixed with 1 cup of BBQ Sauce into the pan. I placed the pan into the oven at 325 degrees for 2 hours.
After cooking for about two hours, I removed the pan from the oven and set the beef and vegetables on a platter. I then poured all of my pan juices and stock into a sauce pan and reduced to make my gravy. I simply sliced the roast and served it with all of the veggies and potatoes, it was amazing. The roast was melt in your mouth good. The BBQ flavor from the grill was outstanding. This is a must try. Keep in mind that you may need to add some more stock while your roast is baking.
Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.
In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.
For more recipes and to receive your free cookbook, visit his site.