Perfectly Grilled Pot Roast on the Arteflame

Introduction

Create a mouthwatering, tender pot roast by utilizing the unique capabilities of the Arteflame grill. This recipe ensures a deep, caramelized crust with juicy, flavorful meat by searing on the hot center grill grate and finishing the roast to perfection on the flat-top cooktop. You'll get a pot roast that is packed with flavor, seared perfectly, and cooked evenly.

Ingredients

• 4 lbs chuck roast or beef shoulder
• 2 tbsp butter (for searing)
• 2 tbsp vegetable oil (for lighting the grill)
• 4 large carrots, peeled and cut into chunks
• 3 large potatoes, cut into quarters
• 2 onions, cut into wedges
• 4 garlic cloves, minced
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 cup beef broth
• Salt and pepper to taste
• Optional: your favorite dry rub for extra flavor

Instructions

1. Prepare the Arteflame Grill

Start by firing up the Arteflame grill. Pour vegetable oil on three paper napkins and stack firewood over the oil-soaked napkins. Light the grill and wait for about 20 minutes until the grill reaches optimal grilling temperature. The center grill grate should reach around 1,000°F for searing, while the flat-top cooktop will have a range of heat zones for cooking the rest of your food.

2. Season the Roast

Generously season the chuck roast with salt, pepper, and your favorite dry rub (optional). Make sure to cover all sides for maximum flavor.

3. Sear the Pot Roast

Place the roast directly on the center grill grate of the Arteflame. Sear each side of the roast for 4-5 minutes until a rich brown crust forms. Use butter to baste as you sear to enhance the flavor.

4. Slow Cook on the Flat Top

After searing, move the roast to the flat-top cooktop, closer to the outer edge where the heat is lower. Place the onions, carrots, and potatoes around the roast. Add the minced garlic, rosemary, and thyme. Pour the beef broth over the roast and vegetables to create a delicious base for the juices to blend.

5. Cook Until Tender

Let the roast cook on the flat-top for 1.5 to 2 hours, turning it occasionally and rotating the vegetables to ensure even cooking. Use a meat thermometer to check the internal temperature. Remove the roast when it reaches 190°F for the most tender result. Remember, it will continue cooking after you remove it from the grill, so it’s best to take it off at around 175°F to let it finish.

6. Rest and Serve

Allow the roast to rest for 15-20 minutes after removing it from the grill. This helps retain the juices and ensures tender slices. Serve the roast with the caramelized vegetables, drizzling with any extra juices from the cooktop for added flavor.

Tips for Perfect Pot Roast

• Heat zones: Keep the roast closer to the outer edge of the cooktop to ensure slow, even cooking. This prevents burning while allowing the meat to become tender.
• Butter basting: Use butter instead of oil for basting to create richer flavors.
• Keep the juices: Don't let the broth evaporate completely—add more as needed to keep the roast moist.

Variations

1. Red Wine Pot Roast: Add 1 cup of red wine instead of beef broth for a rich, bold flavor.
2. Herb-Crusted Pot Roast: Use a mix of chopped rosemary, thyme, and garlic for a flavorful herb crust on the sear.
3. BBQ Pot Roast: Replace the salt and pepper seasoning with your favorite BBQ rub, and add a splash of BBQ sauce to the broth for a smokier taste.
4. Spicy Pot Roast: Add a teaspoon of cayenne pepper and chili powder to the dry rub to create a spicy kick.
5. Garlic Butter Pot Roast: Use a garlic butter compound to baste the roast during the sear and cooking process for a deeper garlic flavor.

Best Pairings

• Grilled asparagus
• Crispy grilled Brussels sprouts
• Creamy mashed potatoes
• Warm, buttery rolls

Conclusion

Grilling a pot roast on the Arteflame brings an exciting twist to a traditional comfort meal. With a perfectly seared crust and tender, flavorful interior, this pot roast will become a favorite at your next cookout.