- Messages
- 3,518
- Location
- Saint Helena Island, SC
- Grill(s) owned
- Bull
- Bullseye
- Trailblazer
- Matador
- WyldSide
I’ve been making a variation of this pot roast for years now, both on a grill and also braised in my kitchen. It’s absolutely a favorite here, as it hits all the high notes-great flavor, low cost, not a lot of fuss to make, and can be eaten by itself, on sandwiches, make beef stew from the leftovers, etc. In the version I made most often in the past, I used a bottle of Cheerwine instead of the Au Jus, and I never used any peppers. This version is one that Chef Greg at recteq posted a video on back in December, and it’s quite good.
I started with a 3.5# chuck roast, and seasoned both sides with Ben’s Heifer Dust and Boars Night Out White Lightning. This went on the Bullseye, 500 degrees for 8 minutes each side to put a nice crust on the roast.
While that it cooking, I prep the Au Jus in the hotel pan I will cook the roast in. The mix includes 1 large white onion, rough chopped, 1 packet McCormick Au Jus mix, 1 cup water, and about 12 large pepperoncini peppers, chopped. After the roast has seared, I turned the Bullseye down to 275* (I would use 300* if cooking on a different grill or oven), and put the pan on.
The low and slow part of the cook will be at least 4-5 hours until probe tender. Temp here is not important, because it will be somewhere over 200* You can take it off sooner if you want a roast you can slice, or leave it on longer for a roast you can shred just like pulled pork. Do keep an eye on the cook to make sure your pan doesn’t run dry. This hotel pan is perfectly sized for a roast, so I usually don’t have that problem.
Meanwhile, on the RT-340 I baked some Yukon Gold potatoes to smash, as well as carrots, yellow squash, and sliced tomatoes.
Here’s the final product on the table, along with some chopped summer coleslaw. This did not suck!
I started with a 3.5# chuck roast, and seasoned both sides with Ben’s Heifer Dust and Boars Night Out White Lightning. This went on the Bullseye, 500 degrees for 8 minutes each side to put a nice crust on the roast.
While that it cooking, I prep the Au Jus in the hotel pan I will cook the roast in. The mix includes 1 large white onion, rough chopped, 1 packet McCormick Au Jus mix, 1 cup water, and about 12 large pepperoncini peppers, chopped. After the roast has seared, I turned the Bullseye down to 275* (I would use 300* if cooking on a different grill or oven), and put the pan on.
The low and slow part of the cook will be at least 4-5 hours until probe tender. Temp here is not important, because it will be somewhere over 200* You can take it off sooner if you want a roast you can slice, or leave it on longer for a roast you can shred just like pulled pork. Do keep an eye on the cook to make sure your pan doesn’t run dry. This hotel pan is perfectly sized for a roast, so I usually don’t have that problem.
Meanwhile, on the RT-340 I baked some Yukon Gold potatoes to smash, as well as carrots, yellow squash, and sliced tomatoes.
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