recipe
Grilled and Braised Pot Roast
5.0
Start your pot roast on the grill and finish it in the oven for the best tasting pot roast you have ever had -- smoky and succulent. Think old-fashioned flavor that is boosted by the smokiness of the grill.Perfect pot roast combines long cooking at a low temperature and moist heat, i.e., braising. Pot roast is typically made with chuck, a very tou...
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Ingredients
For the pot roast
4
carrots, coarsely chopped, divided
4
stalks celery, coarsely chopped, divided
2
tbsp flour
2.5-3
lb boneless chuck shoulder pot roast, at room temperature
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. Place half the chopped carrots and celery in the center of a covered roasting pan large enough to hold the roast and vegetables, creating a base for the roast to sit on. Sprinkle vegetables with the flour and set aside. he flour will help thicken the broth slightly, making a sauce to serve with the meat.
2
Season both sides of the beef 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 can cut down on the overall cooking time by as much as an hour.
3
Place over direct heat on the grill and cook until well browned (without burning) on first side, about 10 minutes.
Hot Tip: To add more barbecue flare to the final dish, cook some vegetables alongside the meat on the grill. Add them to the pan when you add the second half of the uncooked vegetables.
4
Using tongs, flip over and cook second side until well browned, about 10 minutes more.
5
Using tongs, flip over and cook second side until well browned, about 10 minutes more. Transfer to prepared roasting pan, setting on top of the carrots and celery.
6
Preheat oven to 300°F.
7
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. Sprinkle with salt to taste. Cover with lid and cook for 15 minutes. Reduce heat to 275°F and cook for 2-1/2 hours.
8
Remove roast from the oven; carefully lift off the lid and place the remaining carrots and celery, the 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.
9
Cover pan 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.
10
Transfer vegetables to a medium bowl. Move pot roast to cutting board, tent with foil and let rest for 15 minutes. Carve into slices. Serve with roasted vegetables and pan juices.
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