Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 318 guests online and We have 4 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
Categories Beef Eggcentric Pot Roast
Most Viewed - Top Rated - Last Added - Last Commented


Eggcentric Pot Roast

This is sort of a blended recipe, taking a little from this and a little from that. When you boil it down (pun intended), how different can a pot roast be? I`ll give you some options along the way to separate your roast from the bland dish it can be.

Ingredients:Any Good Beef Roast (Chuck, Arm, Blade, etc.)
Dizzy Pig Cow Lick
One huge onion
A few potatoes
A couple of carrots
A few stalks of celery
A nice (but not too nice) bottle of cabernet
Some beef stock (your own or commercial)
Later you`ll need A couple tablespoons of butter
A few tablespoons of flour
A few mushrooms (optional)
Some horseradish (optional)

Fire up your Egg and get a searing fire (550+) underway.

While the fire is getting its groove on, Take your roast (it`s been getting to room temp for an hour or so, right?) and coat it in a layer of Cow Lick. Do not be stingy. When you think you`ve shaken enough on, go over it twice more. Now, sear each side of the roast for about 4 minutes each. That time will be completely dependent on how much of an inferno you`ve created. Cut it down to 3ish if you`ve pegged your dome thermometer.

Once the roast has been seared, take it off and close the damper about half way (or a little more) and put the DFMT on with the gate barely open and the daisy petals barely open, too. While the fire is getting under control (shoot for 325 - 350), coarsely chop the onion, place the roast in a Dutch oven, toss in the onion, pour in some beef stock until the roast is half submerged, add some of the cabernet -- a generous bar serving or so, more if it is pedestrian, less if you really should be drinking it -- then come back with the beef stock until the roast is almost but not quite submerged.

Throw a couple of chunks of wood on the fire. On my last roast, I used white oak, and liked the effect very much. Let the chunks burn off the nasties for a couple minutes, make sure your temperature is where you want it (or just a little above) and then put the Dutch oven on the grate.

Maintain a temperature of 325 and check the level of your stock every half hour or so. Add more stock if it starts cooking off. The size of the roast will determine how long the cook is going to take, but as a very rough rule of thumb, think in terms of 40 minutes per pound of roast to final finish.

Just about an hour before final finish, add the potatoes in big chunks (I used redskins and quartered them) and the carrots and celery in mid-sized slices. Half way through the hour, put the lid on the Dutch oven. When the vegetables are done, take the roast out and let it rest and spoon the vegetables into a bowl.

Now in a sauce pan, melt a couple tablespoons of butter and (once melted) start whisking in some flour until you`ve created a light roux. When the roux is starting to move from ivory to tan, add some of the liquid from the Dutch oven. Keep whisking. Look for that perfect consistency, which only you can judge. If it is too thick, add more stock, if it is too thin, mix some stock and flour together and add it in. I`m lucky enough to have some morel mushrooms in the freezer and we just put up some horseradish. I chopped up half a dozen morels and added them and two heaping teaspoons of horseradish to the gravy. Any mushroom would work (just not as well as morels) and horseradish is one of those things that you either love or hate. Use your own judgement. One of the other recipes on the Egg web cook book suggests adding cloves of garlic in slits in the roast. I intended to do this, but forgot. I`ll try it next time. The gravy is not be overlooked. It really finishes the dish.

Notes:Merge of John Ross` BGE recipe and one from the Dizzy Pig site
Number Of Servings:Source:Merge of John Ross` BGE recipe + Dizzy Pig site
Vegetarian:NoTime To Prepare:
Date:Fri 05 Dec 2008 02:54:42 UTCViewed:6063 times
Author:Jeff FarrisEmail:
Rating:No votes

recipe rating
1 (bad)5 5 (good)

Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Monday, Jul 6, 2020 2:58 am
31433 registered users
0 today
0 this week
0 this month
Last: Gypsy13
Total Posts: 1,249,679

Our New Members

  • Alx717
       2020-05-23 09:16 PM