Winter Grilled Pot Roast

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Winter means comfort food. There are all kinds of comfort foods, but one that my family always has liked is pot roast!

One thing I’ve noticed about comfort foods, in general, is that they don’t change very much over the years. I still prefer my grandma’s noodles to just about any others on the planet. I like my pot roast to be pretty much how my mom made it, too. The one concession I’ve made to change is that it’s incredibly good with a bit of added wood smoke… But what isn’t?

Pot roast is also one of those meals that can be made without much fuss, and you can take a nap, read the paper, watch a movie — whatever you want — while it cooks. You know you’ve got up to a couple of hours once it’s on, so you can relax while the meal cooks.

I like to smash all the veggies and put a bit of gravy on everything! My wife doesn’t care so much for gravy, but enjoys the veggies with a bit of melted butter. However it’s done, it’s a good meal.

The one downside to cooking meals like this outside is that you don’t get that smell and warmth in the kitchen, but the trade off is the flavor of livefire cooking. It’s worth it to me!

Veggies for Pot Roast - carrots, onions, rutabaga, turnip


Grilled Pot Roast

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours

Yield: 4-6 servings


  • 1 chuck roast (2-3 pounds)
  • 6 small potatoes, quartered
  • 7-8 carrots
  • 2 medium onions, quartered
  • 1 turnip, cut to a size similar to potato quarters
  • 2 rutabaga, also cut to a size similar to potatoes
  • 1/2 pound button mushrooms, whole
  • 1/2 bottle dry red wine
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper
  • 1 tablespoon flour (optional)
  • 2 tablespoon butter (optional)


  1. Preheat the grill to 350F, with only the outside burners on for indirect heat.
  2. Place basil, thyme, oregano and bay leaves in cheese cloth, and tie with string, making a bouquet garni.
  3. Salt and pepper the chuck roast liberally. On the grill, brown the chuck roast about 45-60 seconds on each side, then place in a large dutch oven. Place the vegetables on top of the chuck roast, and place the bouquet garni near the bottom of the pan. Add the wine.
  4. Place apple, cherry or hickory wood chips on the grill grate over the heated grates, and put the dutch oven on the center of the grill, with no direct heat under it. Cook uncovered, with wood chips smoking, for 1 1/2-2 hours, until the vegetables are fork-tender and the roast is tender.
  5. Remove the vegetables to a bowl to serve, and slice the chuck roast and place it on a platter for serving. If desired, mix the flour in the butter until it's evenly spread throughout the butter, then add that to the wine and liquid in the pan. Place it over a medium heat burner and whisk until it bubbles. Simmer for a few minutes, and add the gravy to the pot roast, or serve on the side.

3 thoughts on “Winter Grilled Pot Roast

  1. Yessss, ya all know what I’m doing for Monday dinner , some down to earth comfort food AKA Pot Roast. It sounds fantastic and when it’s done I am sure it will be pure comfort. Just perp…fire up the grill and do as instructed. Sounds simple and easy.
    I do have one question…I only used one half of a bottle of dry red wine ( my choice is Merlot)so what will I do with the other half? Wow, I have an idea..the bride and I will drink it! A good tasty meal, nice music and the other half already drank…hum, maybe I will get lucky…yeha baby!

    1. Fish, whether you get lucky or not is your problem! But that’s the right choice on the leftover wine, and that much more reason to only com with wine that you would also drink.

  2. I received a Char-Broil grill infuser for Father’ day and would like to cook a chuck roast on on my Tru Infra-Red Patio Bistro grill. I can’t find any recipes specifically for this grill and infuser. How can I adapt the pot roast recipe on this site?

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