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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Pot Roast on the Big Green Egg


Love Pot Roast. Love Beer. Pot Roast + Beer = Perfect Food

This recipe is for cooking Pot Roast on a Big Green Egg. The Big Green Egg is a ceramic smoker/grill that makes even your routine cooks taste better. You could probably pull this one off in an oven with the lid on or maybe adapt for a Crock Pot type cooker. The Egg will maintain an even heat and keep the meat moist.
Ingredients2.5# Sirloin Tip (on sale: cheapest cut I could find)
1 Can Low Sodium Chicken Broth
1 Can Low Sodium Beef Broth
1 Bottle #9 (2 more added during cook to keep liquid level up)
1 6 oz Can Tomato Paste
1 Bay Leaf
2 Stalks Celery
3 Potatoes quarted
3 Small onions
1 Packet McCormick's Beef Stew Seasoning
Small jar sliced mushrooms
Cooking InstructionsFill the fire box of the BGE with lump charcoal and start the fire in your preferred manner. Me, I use a MAPP gas torch. Set up the Egg for an indirect cook. In my case, a spider with legs up and pizza stone on top. Let the dome temp come to 450° or so. Make sure you have plenty of Magic Hat around.

Salt & pepper the meat and dredge in flour. Brown it in olive oil in the Cast Iron Dutch Oven (CI DO) on pizza stone on spider (low position over coals). Add the broth and 1 bottle of #9 and mix in the seasoning packet and the tomato paste. After browning, remove the DO and pizza stone (use heat protection for your hands, like Orka silicone gloves) and flip the spider over (legs down). Replace the pizza stone and set the DO back on the stone. Cook at 300° for about 2 hours, w/ some hickory chunks for smoke. Leave the lid off of the DO for the entire cook. Add more ale to keep meat covered. Drink more ale if you are inclined. (This is a long cook.)

After 2 hours, add veggies. Continue to cook until meat pulls apart with a fork. Add more ale if needed to keep meat covered. Add the jar of mushrooms during the last 30 minutes of cooking. When the meat is fork tender, serve in bowls along with more Magic Hat.
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