First D.O. Pot Roast

bama bbq

Master of the Pit

Original poster

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Jul 28, 2012

• #1

I got a new Lodge 12" D.O. today so decided to make a nice pot roast for dinner.  Instead of cooking with coals under and on the lid of the D.O., I just fire up the WSM with a full load of Royal Oak Lump to use it as an oven.  A half load of lump and 3/4 chimney of lit with an empty water pan got me to 350* fairly quick with bottom and top vent wide open. I let it go for about 2 hours and checked the braizing liquid level, then let it go another hour.  I added the potatoes, carrots, and squash at the 3 hr mark and let it go another hour.  Then I added mushrooms and let it go another hour.  The finsihed product was VERY tender and tasty as well.  I think I'm going to like this D.O.

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• bama bbq
• Jul 28, 2012

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• bama bbq
• Jul 28, 2012

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• bama bbq
• Jul 28, 2012

 

scarbelly

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Jul 26, 2009

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• Jul 28, 2012

• #2

Looks great 

 

tom walker

Smoke Blower

Jun 20, 2012

75

11

Oviedo, Fl., Too close to Disney and too far from

• Aug 18, 2012

• #3

Hay Bama,

Nice First D.O. pot roast.

Was this the first time you did Pot Roast or the first time you used a Dutch Oven.?
(Or some combination thereof.)

It's been many years since I did my first 'DOPR' but I still remember it well.  

My ScoutMaster was full of himself and didn't know what he was talking about and we all had beef charcoal to eat that night.

I have become a Cast-Iron Chef since then and I'm willing to help with any questions y'all may have.

Tom

 

bama bbq

Master of the Pit

Original poster

Thread starter

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Aug 18, 2012

• #4

Tom...all comments and suggestions are welcome.  This was my first DO PR on coals.  I've done a bazillion PR in the oven, but this is better.

 

nozzleman

Smoking Fanatic

Aug 13, 2009

331

14

Texas-near Dallas

• Aug 18, 2012

• #5

What does the empty water pan do for you?

 

chef jimmyj

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May 12, 2011

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7,150

• Aug 18, 2012

• #6

That all looks good...If I may add a touch to your cook. It has been studied and shown that Browning the Meat and onions, carrots and celery, if using, add Hundreds of Flavor Compounds that takes Good to Great! Some bacon Grease in the DO over high heat, add the meat and let 'er rip! Sear 5 minutes on each side, at a minimum, then set the meat aside and get some color on the Veg, maybe 15 minutes add a TBS of Tomato Paste and continue browning 5 more minutes but don't let it Burn. All that Browning will make the bottom of the DO Crusty with a bunch of Magic called Fond. Add your Braising Liquid (Deglaze) and Scrape all that goodness up. Add your meat, some Herbs, Thyme, Parsley and a Bayleaf. Add a few grinds of Black Pepper and some Salt and proceed as you have. It's a bit more work but makes a HUGE difference...JJ

 

Last edited: Aug 18, 2012

fpnmf

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Jul 19, 2010

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Fl

• Aug 18, 2012

• #7

Looks great!

I have done tons of cooks in my DOs...

Byrons got lots of info and recipes...he is on some sorta web ring now so it might take a few trys to get on his site...

http://papadutch.home.comcast.net

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• fpnmf
• Aug 18, 2012

 

tom walker

Smoke Blower

Jun 20, 2012

75

11

Oviedo, Fl., Too close to Disney and too far from

• Aug 19, 2012

• #8

Tom...all comments and suggestions are welcome.  This was my first DO PR on coals.  I've done a bazillion PR in the oven, but this is better.

I'm not familiar with Brazilian Pot Roast but I'm sure it's even yummier in the DO.
I'm guessing that Brazilian beef is like Argentine beef.

Chef Jimmy hit it dead on the money.

I think everyone should copy and save it on their computers.

I don't use tomato paste in mine but I will add a package of instant brown gravy on top and wet it down with a cup of Burgundy.