Pot roast on the Crimson

[Davescprktl]

Cooked a simple pot roast with carrots, potatoes and onions.  @clarissa the other day asked how to cook one.  Just so happened I was in the midst prepping a chuck roast.  Salt and peppered each side.  Lightly smoked it for an hour with apple wood  (30 min on each side).  Then placed in a large aluminum pan with beef broth, red wine, and a small can of petite diced tomatoes.  Covered with foil and cooked at 350 for an hour.  After that first hour I added the veggies and recovered and cooked for another hour and half (some times it takes another two hours) until the meat can be pulled apart and the vegetables are soft.  Great recipe and a real crowd pleaser.  A good demo of this is a video by Malcom Reed.  He uses a UDS but you can adapt this to a kettle.

Used the brick and bank set up.




Added the braising liquid



Covered with foil
 



Used an oven thermometer to monitor temperature.  Why you ask?




Because you should never trust the lid thermometer



Added veggies.  Just throw em in there!




Time to eat!  I pulled some to show the smoke ring.   
             

[clarissa]

Thanks a million for that. Sure does look great. I will give it a try very soon and report back. Have to get my roast still.


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[Travis]

Man, that looks good! I like using some dark beer as well for the braising liquid.
Thanks Dave. Now I'm hungry again!!


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