Grilled Pot Roast with Vegetables on the Arteflame

Introduction

Pot Roast is a hearty and comforting dish, traditionally slow-cooked with vegetables in a flavorful broth. This grilled version takes the classic pot roast to the next level by searing the beef on the Arteflame for a smoky flavor, then slowly cooking it to tender perfection with vegetables like carrots, potatoes, and onions.

Ingredients

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 onion, chopped
• 4 carrots, peeled and cut into chunks
• 4 large potatoes, peeled and quartered
• 3 cups beef stock
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

For Serving:

• Fresh parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

Light your Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Let the grill heat for about 20 minutes. The center grate will be used to sear the beef, while the outer flat top will cook the vegetables and simmer the pot roast.

Step 2: Season and Sear the Beef

Rub the chuck roast with olive oil, salt, pepper, garlic, thyme, and rosemary. Place the beef on the hot center grate of the grill and sear for about 4-5 minutes per side until a deep, golden-brown crust forms. Remove and set aside.

Step 3: Cook the Vegetables

Move the beef to the outer flat top. Add the chopped onions, carrots, and potatoes to the outer edge of the grill. Sauté the vegetables in olive oil for about 5-7 minutes until they begin to caramelize.

Step 4: Add the Stock and Simmer

In a cast-iron pot or grill-safe Dutch oven, place the seared beef and sautéed vegetables. Add the beef stock, red wine (if using), and tomato paste. Stir to combine, making sure the beef is mostly submerged in the liquid. Cover the pot with a lid or foil, and place it on the outer flat top of the grill to simmer gently.

Step 5: Slow Cook the Pot Roast

Cook the pot roast for 2-3 hours, turning the beef occasionally, until the meat is tender and easily shredded with a fork. If needed, add more beef stock to keep the roast moist as it cooks.

Step 6: Serve

Once the beef is tender, remove the pot from the grill. Let the pot roast rest for a few minutes before slicing. Serve the beef with the roasted vegetables and spoon some of the rich broth over the top. Garnish with fresh parsley for a bright finish.

Tips

• Low and slow: After searing the beef, cook it slowly on a lower heat zone to achieve a tender, fall-apart texture.
• Sear for flavor: Searing the beef first adds a deep, rich flavor to the dish, enhancing the overall taste of the pot roast.

Variations

1. Spicy Pot Roast: Add chili flakes or smoked paprika for a spicy kick to the broth.
2. Italian-Style Pot Roast: Replace the red wine with tomato sauce and add Italian herbs like oregano and basil.
3. Beer-Braised Pot Roast: Use dark beer instead of red wine for a rich, malty flavor.
4. Balsamic Pot Roast: Add balsamic vinegar to the broth for a tangy, slightly sweet twist.
5. Herb-Crusted Pot Roast: Coat the roast in a mixture of dried herbs and breadcrumbs before searing for extra texture and flavor.

Best Pairings

• Buttered noodles: Serve the pot roast over a bed of buttered noodles to soak up the rich broth.
• Crusty bread: Use crusty bread to mop up the flavorful juices from the pot roast.
• Green beans: A simple side of steamed or sautéed green beans adds freshness to the rich dish.

Conclusion

This Grilled Pot Roast takes the traditional dish to the next level with a smoky, seared exterior and tender, juicy beef that’s slow-cooked to perfection. Paired with roasted vegetables and a savory broth, it’s the perfect meal for a cozy family dinner or special occasion.