Pot Roast

had a craving for comfort food, wanted gravy and mashed potatoes, chuck roast was on sale.....so I bought a chuck roast and a soup bone.... salt & pepper on the roast and soup bone. soup bone in a pan with carrots, onions, shallot, garlic. Into the MAK on smoke for about an hour. I took the pan with the soup bone out and put it into the oven at a higher temp to get browned up. Upped the MAK to 250 , after good color on the pot roast I foiled with a little red wine and beef broth.




soup bone and veggies had red wine and beef broth added to them to simmer for awhile, it then became gravy

baked some oatmeal bread, made some mashed potatoes, cooked some carrots

dinner....

That looks really good deb. I would like a plate plz.

Nice plate deb

Some fine comfort food there Deb

Love me some pot roast and that one looks good.

Deb, I can never get mine to come out tender. Maybe I cook it too long before I foil. I foiled at 140. Cooked at 225 the whole time. I used alittle apple cider vinegar and pulled at about 198. Of course I'm using grass fed beef, maybe that is why. Yours looks delicious!

ZEP

Zep,

I haven't done a grass fed chuck but have done bison, I think it's harder to get right where I want it. This was a grocery store chuck, I pulled the probe out of it at 195 and started checking just with a fork, it went for quite awhile longer to get it where I wanted it.

Deb

Only thing missing from that plate is my fork! Looks great!

Great cook and nice plate.