Pot Roast

Discussion in 'Beef' started by johnnyreb, Jan 27, 2015.

  1. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    i know this isnt grilled but check it!

    onions taters carrots and celery sauteed in hot DO removed then the chuck


    chuck seared on all sides


    removed the chuck and scraped all the good stuff from the DO

    and placed all back in DO with stock covered in oven at 250*


    will check back in around 3 hours
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JR, I'll be over for a taste taste ![​IMG]
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    so far , so good
     
  4. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    its kinda soupy....oh well good anyways [​IMG]
     
  5. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    put to much freakin stock in it....[​IMG]
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Make a roux, let the stock cool down try to get it cold drain and add it to the roux should thicken right up. Figure 1 Tbsp Butter, 2 to 3 Tbsp Flour to each cup of stock
     
  7. welshrarebit

    welshrarebit Master of the Pit

    Put some dumplings in there that'll soak up the extra broth.
     
  8. You have to post finished pics   can' leave us hanging

    Gary
     
  9. [​IMG]

    Happy smoken.

    David
     
  10. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    sorry no finished pics.....made some rice and poured over the rice!! turned out good
     

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