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Grilled Pot Roast

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Author: Chef Anthony Serrano

Ingredients

  • 3-4 lbs chuck roast
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp Italian seasoning
  • 1 tbsp smoked paprika
  • 1 tsp chipotle powder
  • 1 tbsp black pepper
  • 2 tbsp sea salt
  • 1 lb creamer potatoes
  • 1/2 lb carrots peeled
  • 1/2 quart beef stock
  • 1/2 quart vegetable stock

Instructions

  • Combine the herbs & spices in a bowl. Cut roast into 3-4 inch pieces. Rub roast with spice mixture.
  • Optional - Smoke at 180-200 degrees using a smoke box or Bull Bison Charcoal Grill for 1-2 hours.
  • Transfer the chuck roast and stock to a large Dutch oven or heavy-duty baking container. Cover tightly
  • Using indirect heat (outermost burners on low-medium and inner burners off) set your Bull Grill to approximately 275°F, braise the roast for 4 to 6 hours, or until meat is very tender. During the last 2 hours of cooking add your potatoes and add your carrots during the last hour of cooking.
  • Remove from grill and serve pot roast with potatoes, carrots, and au jus.