Hasty Bake Savory Pot Roast - Recipes - Hasty Bake Charcoal Grills

Name: Hasty Bake Savory Pot Roast - Recipes - Hasty Bake Charcoal Grills
Ingredients: ¼ cup olive oil; 2 ½ to 3 lb beef rump roast or beef chuck roast; ½ yellow onion, coarsely chopped; 3 cloves garlic, chopped; 1 tbls coarse black pepper; 32 oz beef stock; 1/4 cup Worcestershire sauce; 8-10 baby yellow potatoes; 6 large carrots, peeled, cut in half; 1 green bell pepper, coarsely chopped; 1/2 lb sliced mushrooms; 1/2 cup flour; Hasty–Bake Gourmet Greek Seasoning; 3-4 fist size chunks of smoking wood; Liberally coat all sides of the roast with Hasty-Bake Gourmet Greek seasoning; 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.; Add the onions, garlic, Worcestershire, pepper and beef stock and cover.; 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.; After about 3 hours, add potatoes, carrots, green pepper and mushrooms. Cover and let cook 2 more hours.; Check your fire every hour or so, adding lump and wood chunks to maintain 275-300 degrees internal cabin temp.; Roast is done when tender and pulled easily with fork and vegetables are tender. Salt to taste.; By: Sandra McBride; Add the onions, garlic, Worcestershire, pepper, beef stock, and cover.

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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

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Ingredients

¼ cup olive oil
2 ½ to 3 lb beef rump roast or beef chuck roast
½ yellow onion, coarsely chopped
3 cloves garlic, chopped
1 tbls coarse black pepper
32 oz beef stock
1/4 cup Worcestershire sauce
8-10 baby yellow potatoes
6 large carrots, peeled, cut in half
1 green bell pepper, coarsely chopped
1/2 lb sliced mushrooms
1/2 cup flour
Hasty–Bake Gourmet Greek Seasoning
3-4 fist size chunks of smoking wood
Liberally coat all sides of the roast with Hasty-Bake Gourmet Greek seasoning
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.
Add the onions, garlic, Worcestershire, pepper and beef stock and cover.
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.
After about 3 hours, add potatoes, carrots, green pepper and mushrooms. Cover and let cook 2 more hours.
Check your fire every hour or so, adding lump and wood chunks to maintain 275-300 degrees internal cabin temp.
Roast is done when tender and pulled easily with fork and vegetables are tender. Salt to taste.
By: Sandra McBride
Add the onions, garlic, Worcestershire, pepper, beef stock, and cover.