I would like to post our last family day meal of Pot Roast as my opening post of our cooking.
Grand Youngins asked for pot roast and y’all know how it is. So, I picked up five pounds of choice boneless chuck roast to do a Smoked/Roasted Pot Roast. Because of time Sunday (Church) we started Saturday.
Ingredients are below plus butter and flour for roux and Beaujolais wine to de-glazed the pan and plus a cup in the cooking broth for antioxidants.
Rinsed and dried off the chuck and stuffed it with one bulb of sliced garlic. Seasoned the chuck and put it in the pellet smoker which was preheated and set at 155 for about two hours. Notice the nice blue smoke being produced from a mix of hickory and cherry pellets.
While the roast was being smoked we put the veggies together.
After the smoke, seared the meat on all sides in the cast iron dutch oven.
After searing removed the meat, foiled it and put it in the fridge. Deg-lazed the dutch oven to get all those savory morsels of goodness loose and let it reduced.
For the roux, added four tablespoons of butter and flour to make the lovely thick chocolate roux.
Roux after thirty minutes of constant stirring over low heat.
Now for the gravy sauce to cook the roast in, stirred in two cans of beef broth and brought to a boil.
Layered the bottom with root vegetables, pulled chuck out of the fridge, de-foiled and laid the seared smoked chuck on top
Got up about 8:00 Sunday morning to get this cook going prior to church.
Pulled the dutch oven with roast out of the fridge and fired up the cooker.
Cooker at about 325 degrees so in went the roast to cook for four hours, when it will be time to add the veggies.
Four hours at 325 so in go the veggies plus some red wine for antitoxins.
One more hour and it was finished.
Found a cell phone pic of grandson’s plate of smoke/roasted pot roast. Sorry about quality of pic from cell phone.