BFlynn and his smoked pot roast on the PBC inspired me to give this a try. I’ve got a bit to go yet, but thought I’d post what I’ve done so far and then the final results after dinner.
So, I had about 2.5 lbs of chuck roast left over from the huge hunk of chuck roast that my wife bought a couple weeks ago. I turned half of it into chopped beef tacos. This other half I’m making a pot roast with and decided to smoke it.
I defrosted overnight and then dry brined for a couple hours this morning. Hit it good and hard with some Mrs. O’Leary’s Cow Crust. I’ve got some celery, pearl onions, carrots, and red potatoes, so guess what’s going in the pot? Found some more beef stock in the freezer and had a bottle of inexpensive Chianti. Perfect!
Ingredients
I built a nice fire in the Hasty-Bake, got the grate up to about 275F and added a chunk of red oak. Rubbed the chuck roast with the Cow Crust and then put on the Hasty-Bake and let it cook for about 2 hours. While that was going on, I had a Shiner Bock, chopped the celery and carrots, and blanched and peeled the pearl onions. Then I pulled the chuck roast, threw it in a Dutch oven, added all the veggies, quartered the potatoes and added them, and then the wine and stock. Put the Dutch oven into the Hasty-Bake, uncovered, to cook. About 2 hours into that now.
Chuck Roast has dry brined and now rubbed with Mrs. O’Learys
On the Hasty-Bake, running about 275F
After 2 hours, about to go in the Dutch oven
The veggies
Everything in the pot, ready to go
And on the Hasty-Bake .... wife is worried I will mess up her favorite Dutch Oven. I told her I’d buy another one if I mess it up.
So, I had about 2.5 lbs of chuck roast left over from the huge hunk of chuck roast that my wife bought a couple weeks ago. I turned half of it into chopped beef tacos. This other half I’m making a pot roast with and decided to smoke it.
I defrosted overnight and then dry brined for a couple hours this morning. Hit it good and hard with some Mrs. O’Leary’s Cow Crust. I’ve got some celery, pearl onions, carrots, and red potatoes, so guess what’s going in the pot? Found some more beef stock in the freezer and had a bottle of inexpensive Chianti. Perfect!
Ingredients
- 2.5 lbs chuck roast, dry brined
- 4 red potatoes
- 2 stalks celery
- 2 medium carrots
- 20 pearl onions
- 2 TBSP Mrs. O’Leary’s Cow Crust mixed into paste with 2 TBSP water
- Fresh thyme and rosemary from the garden
- 1 cup chianti
- 3 cups beef stock
I built a nice fire in the Hasty-Bake, got the grate up to about 275F and added a chunk of red oak. Rubbed the chuck roast with the Cow Crust and then put on the Hasty-Bake and let it cook for about 2 hours. While that was going on, I had a Shiner Bock, chopped the celery and carrots, and blanched and peeled the pearl onions. Then I pulled the chuck roast, threw it in a Dutch oven, added all the veggies, quartered the potatoes and added them, and then the wine and stock. Put the Dutch oven into the Hasty-Bake, uncovered, to cook. About 2 hours into that now.
Chuck Roast has dry brined and now rubbed with Mrs. O’Learys
On the Hasty-Bake, running about 275F
After 2 hours, about to go in the Dutch oven
The veggies
Everything in the pot, ready to go
And on the Hasty-Bake .... wife is worried I will mess up her favorite Dutch Oven. I told her I’d buy another one if I mess it up.
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