Two of my favorites, BBQ and pot roast meet in this great fusion recipe.
I’m starting here with a 7 1/2lb chuck roast.
I pegged the roast with garlic slivers,
pushed them it a little way,
and gave it a pat to close up the holes.
Next, I mix up a marinade:
1 1/2 cups vegetable stock
1/4 cup soy sauce
2 tablespoons Worcestershire Sauce
2 tablespoons Hoboken Eddie’s Home Grown hot sauce.
I put the roast in a 2 gallon Ziploc bag and poured in the marinade.
I squeezed out the air and put the roast into the refrigerator overnight.
The next day I gave it a liberal coating of dry rub. I used two of my favorites for beef, Plowboys Bovine Bold and The Slabs Wow Up Your Cow.
I laid down a bed of carrots, celery and onions in my cast iron pot and added vegetable stock almost to the top of the vegetables.
I put the roast on top, fired up the Big Green Egg and got her cruising at 275 degrees.
After it was on for about 3 hours, the internal temperature was at 145 so I Hasselback’ed a couple of potatoes and put them in the Egg. Check out how the wooden spoons keep me from cutting all the way through.
Two more hours and we’re approaching 175 degrees internal temp right in the middle of the roast. The potatoes are almost done too.
Time to make the gravy. First I make a blonde roux, equal parts flour and butter.
I gradually stir in some of the liquid from the pot to prevent lumping,
then some dry red wine, in this case a Malbec.
I gave it another stir and let it reduce while the roast came up to temperature.
I pulled the roast at 185 degrees IT, and while it was resting I added some shredded Monterey Jack cheese to the Hasselbacks. Here’s how everything turned out. Absolutely amazing!