Great Grilled Pot Roast
We think one pot meals are the coziest form of winter meals and pot roast is a universal favorite. Searing the meat on the grill before finishing by braising, deepens the flavor and adds a well-caramelized crust making this the best pot roast you’ve ever had.
Grilling Method: Combo/Medium Heat
3 tablespoon olive oil
4 large onions, cut into slices
1 tablespoon brown sugar
2 tablespoons flour
1 14.5 oz. can of low-sodium or vegetable or beef broth
2 cups red wine such as Zinfandel or Merlot
4½ to 5 pounds Beef rump roast
Kosher salt and freshly ground pepper
1 bag carrots, peeled and cut into 2 inch pieces
3 parsnips, peeled and cut into 2 inch pieces
1 lb. Baby Bella or Crimini mushrooms, wiped cleaned, stems trimmed slightly
4 red potatoes, cut into quarters (16 total pieces)
24 whole cloves of garlic, peeled (about 2 small heads)
Heat olive oil together over medium heat in a large heavy-duty Dutch oven. Sauté onions until very soft and beginning to caramelize, 15 to 20 minutes. Stir in the brown sugar and flour and cook, stirring for 2 minutes more. Slowly pour in the stock and 1 cup wine, stirring until smooth and slightly thickened, 3 to 4 minutes. Remove from heat. Lightly coat the roast with olive oil and season generously with salt and pepper. Place meat directly on the cooking grate over medium heat and close lid on grill. Sear the meat on all sides, 3 to 4 minutes per side. After searing, place roast in the Dutch oven and cover. Set up grill for Indirect cooking and place covered pot on the cooking grate over Indirect heat.
Cook for 1 hour. Turn meat occasionally to prevent over browning and add more wine, as needed. After the first hour, add the vegetables, garlic, and the rest of the wine, cover the pot and continue cooking over indirect heat for 2 – 2 ½ hours, or until the vegetables are tender. Let roast rest for 20 minutes after taking it off the grill. Slice pot roast and serve with plenty of the vegetables and sauce. Serves 6.
Note: On a gas grill try to maintain temperature of 350 F. For a charcoal grill it will be necessary to add coals on each side every hour to maintain the heat.