Sunday dinners are often a special time for the family to gather but with the hustle and bustle of weekend, it’s sometimes hard to get together an elaborate dinner. This Sunday my family wanted a traditional pot roast for dinner but alas I didn’t have a slow cooker! I decided to take that as challenge and cook a pot roast dinner using my Bull Grill. Let’s just say it was a success!
Because the Bull Grill has an amazing degree of heat control & retention it’s easy to dial in the perfect braising temperature using indirect heat. A Dutch Oven will work great to cook the roast on your Bull Grill. I decided to cook extra pot roast so that we’d have leftovers to vacuum seal and freeze so I used a heavy-duty aluminum tray covered in two layers of foil. Be very careful when removing it from the grill since it will be full of hot liquid.
I decided to use a chuck roast because in my mind it has a little more flavor. If you want a leaner cut of meat a traditional roast cut should do fine.
Small creamer potatoes are my preferred starch in my pot roast. I add them to my pot roast approximately two hours before it is done. If you decide to add carrots I suggest adding them an hour before it is done.
Grilled Pot Roast
Ingredients
- 3-4 lbs Chuck Roast
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Italian Seasoning
- 1 Tbsp Smoked Paprika
- 1 Tsp Chipotle Powder
- 1 Tbsp Black Pepper
- 2 Tbsp Sea Salt
- 1 lb Creamer Potatoes
- 1/2 lb Carrots peeled
- 1/2 Quart Beef Stock
- 1/2 Quart Vegetable Stock
Instructions
- Combine the herbs and spices in a bowl. Cut roast into 3-4 inch pieces. Rub roast with spice mixture.
- Optional – Smoke at 180-200 degrees using a smoke box or Bull Bison Charcoal Grill for 1-2 hours.
- Transfer the chuck roast and stock to a large Dutch oven or heavy-duty baking container. Cover tightly.
4. Using indirect heat (outermost burners on low-medium and inner burners off) set your Bull Grill to approximately 275°F, braise the roast 4 to 6 hours, or until meat is very tender. During the last 2 hours of cooking add your potatoes and add your carrots during the last hour of cooking.
5. Remove from grill and serve pot roast with potatoes, carrots, and au jus.
