Jim’s Pot Roast

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Grill Dome Pot Roast
Recipe Type: Main
Author: Grill Dome Jim
I had the Dome at about 500* for the T-Rex part. I put the DO in immediately after with all the cold broth and set my Digi-Q for 250*. The Dome temp fell fairly fast with all that cold mass but I really didn’t notice how long it took. My guess is about 20 minutes. It took about 45 minutes to get the liquid at a slow simmer and I settled on 235* Dome temp
Ingredients
  • 3 ½ lb. Chuck Roast
  • 6 Cloves Garlic
  • 1 Tbsp Oil
  • 1 tsp Thyme
  • 2 cans Beef Broth
  • 1 large Yellow Onion
  • Salt
  • Pepper
Instructions
  1. ) Insert garlic cloves in roast and lightly rub both sides of roast with oil
  2. ) T-Rex roast about 3 minutes per side
  3. ) Remove roast to platter and bring Dome down to 250*
  4. ) Line bottom of Dutch oven with sliced onion
  5. ) Place roast on onion slices
  6. ) Add 2 cans beef broth to DO (bring liquid up to 1/2 the depth of the roast)
  7. ) Add salt, pepper and Thyme
  8. ) Place DO (no lid) in Dome with smoke of choice (I used hickory)
  9. ) Keep Dome temp only high enough to simmer (it was about 235* for me)
  10. ) After two hours, place lid on DO and continue to cook until meat reaches 210*(about 5 1/2 hours for this cook)
  11. ) Remove meat to a platter and make a gravy from the DO liquid
Notes

My wife didn’t want me to cook the veggies with the roast but, if you do, cut them into 1 1/2 to 2 inch pieces and put in with meat about a hour and a half before the meat is done.

This roast was “fall apart tender” and absolutely wonderful. A great way to cook an inexpensive cut of beef. It will find its way into my cooking rotation for sure……….Jim


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