recipe
Grilled and Braised Pot Roast
5.0

Start your pot roast on the grill and finish it in the oven for pot roast that is smoky and succulent. Think old-fashioned flavor that is boosted by the smokiness of the grill.

Ingredients
For the pot roast
2.5-3
lb boneless chuck shoulder, at room temperature
4
carrots, coarsely chopped, divided
4
stalks celery, coarsely chopped, divided
2
tbsp flour
1
tsp kosher salt
1/2
tsp freshly ground black pepper
1/2
tsp garlic powder
1
tsp onion powder
1/2
cup low-sodium beef broth
1/4
cup dry red wine, optional
2
tsp Worcestershire sauce
1
tbsp English Prime Rib Rub spice blend (your local brand or from Penzey’s Spices)
1
tbsp dried finely chopped rosemary leaves
1
tbsp dried thyme leaves
1
large shallots, peeled and quartered
1
medium onions, peeled and sliced thickly lengthwise (from root to tip)
1
medium red bell pepper, coarsely chopped
4-6
medium Yukon Gold or red-skinned potatoes, halved
1
bay leaf
 
Kosher salt and freshly ground black pepper, to taste
Directions
1

Preheat grill to medium-high heat. While the grill preheats, add half of the chopped carrots and celery to a roasting dish, sprinkling them with flour. Set aside.

Hot Tip: The roasting dish should be large enough to hold the roast and all vegetables.
2

Season both sides of the roast with salt, pepper, garlic and onion powder.

Hot Tip: Always start with your pot roast at room temperature. It will cook more evenly and will cut down the overall cooking time.
3

Place over the roast on the grill over direct heat, cooking until well browned . This should take about 10 minutes. Using tongs, flip the roast over and cook the second side until well browned. This should take an additional 10 minutes.

Hot Tip: To add a barbecue flare to the final dish, cook some vegetables alongside the meat on the grill, adding them to the pan when adding the second half of the uncooked vegetables.
4

Transfer the roast to the prepared roasting pan, placing it on top of the carrots and celery. Preheat oven to 300°F.

5

In a measuring cup, blend the beef broth, wine and Worcestershire sauce. Pour over roast in pan. Combine English Rub and thyme leaves. Sprinkle half over roast. Add salt to taste.

6

Cover the roasting dish with its lid. Cook for 15 minutes. Then, reduce heat to 275°F, cooking for 2-1/2 hours.

7

Remove roast from the oven. Carefully lift the lid and place the remaining carrots and celery, shallots, onions, bell peppers and potatoes around the roast. Tuck bay leaf between the veggies and roast. Sprinkle vegetables with remaining herb mixture and season to taste with kosher salt and pepper. Add 1 cup water if needed to keep the roast and vegetables moist and make a pan sauce.

8

Cover the dish and return to the oven. Continue cooking for another 1 to 1-1/2 hours or until the vegetables are soft and the meat is fork tender.

9

Transfer vegetables to a medium bowl. Move pot roast to cutting board. Tent with foil and let rest for 15 minutes. Carve into slices and serve with roasted vegetables and pan juices.

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