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Yummy Bull Grilled Pot Roast

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Sunday dinners are often a special time for the family to gather but with the hustle and bustle of the weekend, it’s sometimes hard to get together an elaborate dinner. This Sunday my family wanted a traditional pot roast for dinner but alas I didn’t have a slow cooker! I decided to take that as a challenge and cook a pot roast dinner using my Bull Grill. Let’s just say it was a success!

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Because the Bull Grill has an amazing degree of heat control & retention it’s easy to dial in the perfect braising temperature using indirect heat. A Dutch Oven will work great to cook the roast on your Bull Grill. I decided to cook extra pot roast so that we’d have leftovers to vacuum seal and freeze so I used a heavy-duty aluminum tray covered in two layers of foil. Be very careful when removing it from the grill since it will be full of hot liquid.
I decided to use a chuck roast because in my mind it has a little more flavor. If you want a leaner cut of meat a traditional roast cut should do fine.
Small creamer potatoes are my preferred starch in my pot roast. I add them to my pot roast approximately two hours before it is done. If you decide to add carrots I suggest adding them an hour before it is done.

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.

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