Sunday, June 30, 2013

Pot Roast on the EGG

I decided to try to make a household favorite on the EGG as an experiment. The results were good, but I have some ideas on how to make it better next time.

For the vegetables, start with 2 large yellow onions chopped.

1 pound carrots, I used pre-cut crinkles

3 pounds red potatoes quartered

1 small can beef broth

I used a 3 pound Beef Chuck Tender Roast, next time I will use a regular Chuck Roast, for the extra moisture.

 The rub was 2 tablespoons kosher salt, 1 tablespoon ground black pepper, 2 teaspoons garlic powder, and 2 teaspoons onion powder.

These spacers are a way to keep the foil pan from getting direct heat from the firebox.

Foil pan goes on a pizza stone on level 1.5 of the Adjustable Rig.

The Roast goes on the top rack of the Adjustable Rig. 

It took 6.5 hours at 300 degrees, internal temp on the roast was 195 degrees. I will plan for a longer cook at 275 next time.

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