Pot Roast on the grill

Without naming the grill, I will say that I am doing an eye of chuck roast/pot roast on her this afternoon.the beef is in a 6 qt cast iron dutch oven along with some veggies like carrots, celery, onion, and potatoes, and seems to be bubbling away. will make some gravy and a something green to go with the roast and veggies.Further news after consumption.

Sounds wonderful Bob...please let me know how it turns out. I am curious to see if the pot roast will have a smokey flavor.

And I am sure no one will care if you call her "Hot Mama"!

Bob, I'm curious why you decided to do it on your grill (or smoker)...just to keep the heat out of the kitchen? Looking for a smokey flavor? Something else? (I love pot roast.)

Sounds wonderful Bob...please let me know how it turns out. I am curious to see if the pot roast will have a smokey flavor.

And I am sure no one will care if you call her "Hot Mama"!

Maria, thanks for your response. I try to no longer sound as if I am touting the Kamado, nor the company that produces it. I do love her, but I do know that she is not perfect. The way the company has treated you makes me less of a friend to them. Having said that, she cooks great. tonights pot roast proves it.

The particulars on the roast: I salted and peppered the roast, and browned it off in the Dutch oven. I made a pot of beef au jus using Tones soup base. I cut up a rather large Spanish onion, and when the roast was browned on all sides, I poured the au jus over it, added the onion, and place that on the 350 degree grill (indirect). after about 1.5 hours, I added carrots and celery, then 30 min later the potatoes. I took the pot off 4 hours after putting it on and if there were a bone, the meat would have fallen off it. Made a pot roast gravy from the liquid, and served it. The wife said it might be the best pot roast she had ever had! Glad I have leftovers for sandwiches.

Haven't seen much of you here for a while.

PS: I forgot to add that I also put about 1 1/2 cups of 2005 ESJ Rocks and Gravel in the pot...that probably made a big difference!

Bob, I'm curious why you decided to do it on your grill (or smoker)...just to keep the heat out of the kitchen? Looking for a smoky flavor? Something else? (I love pot roast.)

Carrie, given that we got close to 90F this afternoon, and humidity was at 60%+ I decided that I didn't need to heat the house up any further. now that dinner is done, and the house is cool, and the wife was happy with the meal, I am glad I did it. Tomorrow it will be bbq'd country pork ribs (really shoulder meat) done in a slow cooker covered with Chef's bbq sauce. We have done this several times and loved them each time.

PS: I forgot to add that I also put about 1 1/2 cups of 2005 ESJ Rocks and Gravel in the pot...that probably made a big difference!

Augggh!!! I surmise that you have more of it than I do, Bob, to use it in such a cavalier* fashion -- not that I doubt for an instant that it made for a wonderful pot roast!

Mark Lipton

* Apropos, is it not, that a cavalier should reside in Kentucky?

The particulars on the roast: I salted and peppered the roast, and browned it off in the Dutch oven. I made a pot of beef au jus using Tones soup base. I cut up a rather large Spanish onion, and when the roast was browned on all sides, I poured the au jus over it, added the onion, and place that on the 350 degree grill (indirect). after about 1.5 hours, I added carrots and celery, then 30 min later the potatoes. I took the pot off 4 hours after putting it on and if there were a bone, the meat would have fallen off it. Made a pot roast gravy from the liquid, and served it. The wife said it might be the best pot roast she had ever had! Glad I have leftovers for sandwiches.

Sounds amazing Bob...so did it have a smokey flavor?

Maria, thanks for your response. I try to no longer sound as if I am touting the Kamado, nor the company that produces it. I do love her, but I do know that she is not perfect. The way the company has treated you makes me less of a friend to them. Having said that, she cooks great. tonights pot roast proves it.

And no worries about our K's...you are a great friend, and Henry was one the best purchases I ever made. I have absolutely no regrets and love him so much. Glad I got him when I did though . Next weekend I am doing ribs also with Chefs BBQ sauce, a spatchcocked chicken, smoked baked potatoes, and the vension loin on Henry.

Haven't seen much of you here for a while.

Sorry I haven't been posting. I have been reading and lurking though...tons going on with the kiddos school stuff. Also, I am such a hermit during the winter, that come Spring I start to do lots of entertaining.