The grocery had a decent price on chuck roast, so....
I put it on a rack in a covered pan on the grill, salt, pepper, a little Worcestershire sauce and topped with orange slices (no, really). I let it cook over a slow fire for a half hour before adding potato chunks (with some paprika and pepper) and turnip chunks (with curry powder). After a half-hour, I added beef stock just below the level of the rack. Bay leaves, carrots and wedges of red onion followed, then red bell pepper and oyster mushrooms, plus fresh basil leaves from the garden.
It took three hours for a three-pound chuck roast. Tam and I liked it, and there are leftovers (defatted and grease separated from the broth) for at least two more meals. I might just simmer one batch down with diced tomato and some seasoning.
Do you brown the hunk of beast before going on the grill?
ReplyDeleteYour delicious cooking reports prompted me to add parsnips to my repertoire. Thank you.
Nope. Into the roast pan, on a rack, and it got about a half hour with just seasoning and the orange slices on top. That essentially browned it. I added with potato and turnip with no extra liquid and it got another 20 - 30 minuted before I poured broth in and added carrots and onion.
ReplyDeleteThe only trick to this is I use indirect heat, raking the coals to the sides before I put the grill in place and set the oval pan on the center. It gets fairly even heat all around, about 350 degrees or a little more. It's hot enough to bake a butcher-counter meatloaf!
Yum! Do the orange slices help tenderize the meat?
DeleteI've been roasting the lazy way with a sun oven. A liberally seasoned hunk of whatever was on sale goes into the dutch oven inside the sun oven. Repositioning hourly to track the sun throughout the day gives me an excuse (as if I needed one) to take a break from chores. It's not as fast as grilling but it makes my inner miser smile to not pay for fuel.
The other thing about a covered pan is, I was using up the last of a bag of lump charcoal, plus used charcoal I'd saved when emptying ash. Since the pan is covered, you don't have to worry about having lovely pristine charcoal.
ReplyDelete