Patrick's Camping-At-Home Pot Roast

Name: Patrick's Camping-At-Home Pot Roast
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 serving(s)
Ingredients: 10 1/2 lbs chuck roast (or, English roast); 2 tablespoons olive oil; 1 tablespoon kosher salt; 2 teaspoons black peppercorns, freshly milled; 1 cup tap water; 3 tablespoons butter; 4 medium potatoes, peeled and halved; 6 medium carrots, peeled and cut into large chunks; 2 celery ribs, cut into chunks; 1 large onion, quartered; 1 teaspoon Mrs. Dash seasoning mix (optional)

Submitted by Bone Man

"Here's a nice way to lend an outdoor cooking ambiance to a chuck roast or to an English roast. It will come out very tender and juicy. The vegetables finish up nicely also and make for a hearty one-dish meal. When I fire up my charcoal grill, I like to add some water-soaked wood chips to enhance the smoke flavor and if I'm doing hamburgers, for instance, I will brown a roast or two for later, storing them in the freezer until I'm ready to cook them as much as a month later. That way, you don't waste charcoal for just one meal and you get a very tasty pot roast to boot. This technique also makes a very nice base for my easy and flavorful au jus sauce: Recipe #198876"

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photo by Bone Man

Ready In:: 5hrs 20mins
Ingredients:: 11
Serves:: 6

ingredients

10 ¹⁄₂ lbs chuck roast (or, English roast)
2 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons black peppercorns, freshly milled
1 cup tap water
3 tablespoons butter
4 medium potatoes, peeled and halved
6 medium carrots, peeled and cut into large chunks
2 celery ribs, cut into chunks
1 large onion, quartered
1 teaspoon Mrs. Dash seasoning mix (optional)

directions

Over a hot charcoal grill, add some water-soaked wood chips or chunks. Apple or hickory are best but any wood chips other than conifer species will do.
Rub both sides and the edges of the thawed roast with the olive oil and then rub in the salt and pepper. Grill this roast for about four minutes on each side, just long enough to brown it and maybe produce a few "blackened tips".
If you're not going to cook the roast right away, allow it to cool, place it in a zip-lock freezer bag, and store it in your freezer until it's ready for use. In this case, thaw it before re-commencing the cooking process.
If you're going to cook the roast right away, pre-heat your oven to 275-degrees F.
In a roasting pot or Dutch oven, pour in the 1 cup of water and then place an oven-proof bowl or grill in the pan to keep the roast raised above the water level. Lay the roast in and cut the butter into chunks and lay them around on the roast.
Cover the cooking pot and place into the pre-heated oven to roast for 3 hours. At the end of the 3 hours, remove the cooking pot from the oven, turn the roast over, and place the vegetables on top. If you're using the Mrs. Dash seasoning, sprinkle it over the vegetables at this time.
Replace the roast into the oven and continue to bake for another 75 minutes. Check it at the end of this time and if it's extremely tender, (pulls easily apart with a fork), then it's done. If not, bake it for another 45 minutes and check it again (but this will probably not be necessary).
Allow the roast to cool on a platter with the vegetables for 15 minutes prior to serving. Use the drippings/water in the cooking pot as a base for making gravy or au jus sauce. Leftover cold meat makes for great sandwiches on crusty Kaiser rolls with a little horseradish sauce spread on them.

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RECIPE SUBMITTED BY

Bone Man

I am a retired State Park Resort Manager/Ranger. Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! http://www.dnr.state.oh.us/parks/parks/shawnee.htm

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