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1/1 Photo of Patrick's Camping-At-Home Pot Roast
Here's a nice way to lend an outdoor cooking ambiance to a chuck roast or to an English roast. It will come out very tender and juicy. The vegetables finish up nicely also and make for a hearty one-dish meal. When I fire up my charcoal grill, I like to add some water-soaked wood chips to enhance the smoke flavor and if I'm doing hamburgers, for instance, I will brown a roast or two for later, storing them in the freezer until I'm ready to cook them as much as a month later. That way, you don't waste charcoal for just one meal and you get a very tasty pot roast to boot. This technique also makes a very nice base for my easy and flavorful au jus sauce: Beef Au Jus Sauce
Units: US | Metric
Serving Size: 1 (1095 g)
Servings Per Recipe: 6