- Pot Roast
- Kosher Salt
- Fresh Ground Black Pepper
- Beef Broth
- Brown Gravy Mix, 3 tablespoons
Cast Iron Dutch Oven
First sear the roast over open flame with the grill at about 350°. Season the roast with a little kosher salt and fresh ground black pepper. After the roast is seared on all sides put it in a cast iron Dutch oven, then add potatoes, celery, carrots and onion. Add enough beef broth to almost cover the roast and add the brown gravy mix. Cook the roast on the top rack at 350° for approximately four hours. Cooking time will vary depending on the size of the roast. Watch the level of the beef broth and add more during cooking if needed.
- Try not to add more broth the last hour of cooking so that what is left makes a really good gravy.
- This roast was cooked and covered to allow the roast and vegetables to take on a smoky flavor.