Ingredients:
Marinade:
1 1/2 cups vegetable stock
1/4 cup soy sauce
2 tablespoons Worcestershire Sauce
2 tablespoons hot sauce.
Pot Roast:
3 lb beef chuck roast
You favorite rub
2 teaspoons oil
2 cups beef stock
1 cup red wine
1 cup water
2 cloves garlic, peeled of skins, but leave whole
1 ea bay leaf
4 ea carrot, cut into 1" chunks
1 stalk celery, diced
4 ea red bliss potatoes, cut into 1" pieces
1 ea onion, diced
Mix all the marinade ingredients together. Put roast in a 2 gallon freezer bag and cover with the marinade for 6-8 hours, turning occasionally
Rub into all sides of the chuck roast, I used Wild Willy's.
Preheat a heavy cast iron pan. Add oil and sear all sides of the chuck roast, which should take about 90 seconds for the two flat sides and 30 seconds for the edges.
Add the vegetables, bay leaf, wine, stock, and water.
Heat the Egg up to 350. I cooked for 1 hour uncovered than 2 1/2 hours covered or until roast pulls apart easily
Serve on a platter with Italian bread or corn bread.
No comments:
Post a Comment