Old Fashioned Chuck Roast
Our twist on a classic pot roast with potatoes, carrots, and onions.
Equipment
- Cast Iron Dutch Oven
Ingredients
- Chuck Roast Our roast was about 2 1/2 LBS
- 3 Large Baking Potatoes Add more or less to your liking and comparable to the size of your roast
- 2 Large Carrots
- ½ Each Red Onion
- ½ Each Sweet Onion
Seasoning
- Worcestershire Sauce
- Kinder Prime Rib Seasoning
- Rubbed Sage
- Ground Thyme
- White Pepper
- Granulated Garlic
- 2 Cups Beef Broth This maybe more or less depending on the amount of food in the dutch oven
Instructions
- Preheat grill to 225 °F
- While grill is preheating, coat the roast in Worcestershire sauce and season with Kinder Prime Rib season, rubbed sage, ground thyme, white pepper, and granulated garlic.
- Once the grill has reached 225 °F, place the chuck roast on the grill and prep the wood chip pan with mesquite wood chips, light the wood chips and cover with the lid. Cook the roast until an internal temp of 145 °F has been reached
- Once the chuck roast is close to 145 °F internal temp, prep the veggies by slicing potatoes into 1" cubes, slice carrots, and thickly slice red and sweet onions. Layer on the bottom of the dutch oven.
- Add the beef broth. You want to add just enough to cover the bottom 1/4 of the pot. Everything will slow cook and add liquid. You may need to add more or less depending on the amount of food you are cooking. Mix well. Add Chuck Roast on top of the veggies and cover
- Turn the grill up to 300 °F and slow cook until the meat is fall apart and the veggies are tender
Tried this recipe?Let us know how it was!