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Hasty Bake Savory Pot Roast

Pot Roast

Prep time:

15 minutes

Cook time:

330 minutes

Difficulty level:

Intermediate

Friends don’t let friends put their Hasty-Bake’s away for the winter.  Especially when you can create some awesome, hearty meals like this one.  This is perfect for those fall evenings or an awesome Sunday family dinner that will warm you to the bone.  It is also a great way to cook for the masses or have left overs to eat through-out the whole week.

My husband and I love to spend our time cooking together and developing recipes.  Most of you have had pot roast once or twice in your life time and for me, it just creates the feeling of home.  The best part about this recipe is that the longer it simmers, the more tender the beef becomes.  Kind of like a pork butt….

No need to trim any fat off of this cut of meat, it is just going to render down and go back into the stock.  Yes, amazing….  I know.  Also, what is nice about this recipe, is that you can literally just let this thing cook without having to constantly check internal temps of meat.  You really just need to check your fire periodically and go back to watching football or playing with the kiddos.

You will need a 5-7 qt, fire safe dutch oven with a tight fitting lid.  I used a cast iron version… its magical.  Also, I used pecan wood chunks for my smoke flavor, but this hearty dish can easily stand up to hickory.

From my table to yours, enjoy!

Ingredients

Instructions

  1. Fire up the Hasty-Bake with lump hardwood charcoal (half firebox) and a few chunks or wood only in one side of the firebox near the firedoor. Once grill is lit, raise firebox to around bake/sear level. I did not use the heat deflector.
  2. Liberally coat all sides of the roast with Hasty-Bake Gourmet Greek seasoning
  3. When the Hasty-Bake is hot, place the dutch oven on the grill surface directly over flame. Add and heat the olive oil. Add the beef roast, turning to sear all sides. About 3-5 mins per side.
  4. Add the onions, garlic, Worcestershire, pepper and beef stock and cover.
  5. Lower firebox to smoke level (without heat deflector for a faster cook, with heat deflector for a slower cook)– again I didn’t use the heat deflector.
  6. After about 3 hours, add potatoes, carrots, green pepper and mushrooms. Cover and let cook 2 more hours.
  7. In a small bowl, make a slurry with the ½ c flour and about ½ c of water. –Mix until the flour is absorbed and no lumps. Stir in ½ c of the cooking liquid from the roast , again mixing until no lumps. Add the slurry back into the dutch oven and stir. Let it simmer for the last 30 minutes to thicken with lid off.
  8. Check your fire every hour or so, adding lump and wood chunks to maintain 275-300 degrees internal cabin temp.
  9. Roast is done when tender and pulled easily with fork and vegetables are tender. Salt to taste.
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Scott
Scott
2 years ago

How does cooking in a covered Dutch oven impart smoke flavor????

Robert & Charlene Adney
Robert & Charlene Adney
2 years ago
Reply to  Scott

It looks like the recipe says that after 3 hours when you add additional ingredients, you cover. First three hours is uncovered. That is how I interpret the recipe.

Pete
8 months ago
  1. Add the onions, garlic, Worcestershire, pepper, beef stock, and cover.
  2. Lower firebox to smoke level (without heat deflector for a faster cook, with heat deflector for a slower cook)– again I didn’t use the heat deflector.
  3. After about 3 hours, add potatoes, carrots, green pepper, and mushrooms. Cover and let cook for 2 more hours. Maybe you overlooked the steps. It is cooked covered for the entire time. Except when adding ingredients
Paul
Paul
1 year ago

I made this last weekend – it was amazing!

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