Pot Roast on a grill

Pot roast 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 slowcooker, large pot, or dutch oven on a stove top or oven. While these are all viable options for doing so, I prefer mine on the grill. This recipe works on any grill, but visit our website or our 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 was inspired and feel in love at first site. It really never crossed my mind before to cook a pot roast on a grill! This is a great meal for the colder weather that is on its way in the next month! Being outside with the cool weather and the grill cooking is a great atomoshere. The only thing that would perfect this atmosphere is a wonderful warm Apple Cider and to add a beautiful Outdoor Fireplace or Outdoor Fire Feature to create a glowing ambiance (instead of harsh flood lights or other lights that you have for lighting your outdoor space).

INGREDIENTS 

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

1. Season the roast with salt & pepper – Sear over open flame at 350 degrees Fahrenheit.
2. Heat the olive oil in cast iron Dutch oven on a grill heated up to 350 degrees Fahrenheit. 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 brown bits on the bottom. Then add brown gravy mix and enough beef stock to cover the meat halfway.
4. Add the fresh herbs.
5. Put the lid on, and cook on top rack at 350 degrees Fahrenheit for 4-5 hours.
6. Watch the level of beef broth and add more during cooking if needed.

*Size of roast will vary the cooking time*