Braised Pot Roast is a Hearty dish that get’s extra levels of complexity from how you cook it. Braising is a style of cooking that is based entirely around cooking things slowly with nice low even heat. This style of cooking roots are based in cooking over an open fire and the pellet grill is best halfway point between the classical style and today’s technology. This is a dish you can put on in the morning and come back to a beautifully cooked medley of fine food to savor. Impress your family with slow and low treat and show yourself the power and versatility of your green mountain grill. This dish has flavors of wine and root vegetables that can be served as a traditional stew or a plated with a nice reduction of the sauce.
Pellet-Braised Pot Roast
GMG Texas Pellets
4-6 lb Rump Roast
Black Pepper, to taste
Garlic Powder, to taste
Salt, to taste
1.5 quarts Water, boiling
3 Beef Bouillon Cubes
1/4 c Red Wine
5-10 drops Tabasco
1/2 tsp ground Thyme
2 Bay Leaves
1 tbsp Olive Oil
3 Garlic Cloves, peeled
1 Onion, quartered, plus additional onions, quartered, to preference
Carrots, quartered, to preference
Red Potatoes, quartered, to preference
2 tbsp Corn Starch
Rub a 4-6-lb. rump roast (or another cut if you prefer) with black pepper, garlic powder, and a small amount of salt.
Grill at 500° for about 3-5 minutes per side, flipping until all sides are brown. You may also do this in a skillet on your stove-top.
In a disposable 9X13 aluminum pan, mix about 1.5 quarts of boiling water, 3 beef bouillon cubes, ¼ cup of red wine, 5-10 drops of Tabasco sauce, ½ teaspoon ground thyme (or 1.5 tsp thyme leaves), 2 bay leaves, and 1 tablespoon of olive oil. Make sure to dissolve the bouillon cubes.
Use a garlic press to add 3 peeled cloves of garlic to the mixture.
Quarter one large onion and add it, too.
Place this on a cookie sheet, since the disposable pan won’t handle the weight.
Add the roast
Grill, uncovered, for 4-6 hours at 275°, adding hot water as needed and flipping roast occasionally, until meat is tender.
Add quartered potatoes, carrots,, and small quartered onions.
Cover and cook another 1-1.5 hours until potatoes are done
Make gravy by bringing 4 cups of the broth to a boil on your stovetop, and then adding 2 tablespoons of cornstarch dissolved in enough cold water to make a pourable liquid.
Remove the bay leaves before serving.