Pot Roast on a grill

Pot roasts are one of my favorite meals to make, and a good one can really be made with any cut of roast beef. I usually stick with chuck roast, round roast, and briskets, all purchased through my favorite local butcher. When thinking of pot roast, most think of making it in a slow cooker, large pot, or Dutch oven on a stovetop or in the oven. While these are all viable options, I prefer mine on the grill. This recipe works on any grill — visit our website or showroom to see some of our favorites like Twin Eagles, Blaze, or Everdure.

I love making my pot roast out on the grill because, while I love to cook, I also love being outdoors — so why not bring my two favorite things together? When I came across this recipe by Hearth and Home, I fell in love at first sight. It really never crossed my mind before to cook a pot roast on a grill! This is a great meal for the colder weather on its way. Being outside with the cool weather and the grill going is a great atmosphere — the only thing that would perfect it is a warm apple cider and a beautiful outdoor fireplace or outdoor fire feature to create a glowing ambiance.

Ingredients

• Salt and freshly ground black pepper
• One 3–5 pound chuck roast
• 2–3 tablespoons olive oil
• 5 whole red potatoes, unpeeled and halved
• 2 whole onions, peeled and halved
• 6–8 whole carrots, unpeeled, cut into 2-inch pieces
• 3 cups beef broth
• 4 tbsp brown gravy mix
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme

Instructions

1. Season the roast generously with salt and pepper. Sear over open flame at 350°F.
2. Heat the olive oil in a cast iron Dutch oven on a grill heated to 350°F. Add the onions, potatoes, and carrots to the pot, browning them on both sides. Then add the seared roast to the Dutch oven.
3. Deglaze the pot with either red wine or beef broth (about 1 cup), scraping up the browned bits on the bottom. Add the brown gravy mix and enough beef broth to cover the meat halfway.
4. Add the fresh herbs.
5. Put the lid on and cook on the top rack at 350°F for 4–5 hours.
6. Monitor the level of beef broth and add more during cooking if needed.