Chef notes
Put this recipe on in the morning, go enjoy your day creating memories with friends and family, then serve a cozy dish by the campfire at night. This recipe can slow cook for hours and taste perfect!
Technique tip: Cut time in half by using canned potatoes and carrots. Also, dice meat into smaller cubes to cook faster. Cooking time may vary so make sure to check the roast periodically to ensure it is fully cooked and liquid levels stay above meat. To thicken sauce, sift flour or breadcrumbs into liquid after the first hour of cooking.
Swap option: You can use Worchestershire instead of wine or beer.
Ingredients
- 2 pounds chuck roast, cubed
- 1 tablespoon olive oil
- salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 onion, diced
- 4-5 potatoes, peeled and diced
- 4-5 carrots, peeled and diced
- 2 cups beef broth
- 2 tablespoons dark beer or red wine
- breadcrumbs or flour, for thickening, as needed
- 1 sprig fresh rosemary
Preparation
1.Preheat grill to medium heat.
2.Place a large sheet of aluminum foil on a flat surface and add the chuck roast to the center.
3.Rub the olive oil over the roast and generously season it with salt and pepper on both sides.
4.In a small bowl, mix together the minced garlic and diced onion. Spread the mixture over the top of the roast. Sear roast on all sides until brown.
5.Add the diced potatoes and carrots around the roast, on top of the onion and garlic mixture.
6.Pour the beef broth and beer or wine over the top of the roast and vegetables.
7.Fold the sides of the aluminum foil up and over the roast and vegetables, then seal the top with a piece of foil.
8.Place the sealed foil loaf pan or Dutch oven pot on grill for 1 hour.
9.After 1 hour, turn grill to low heat and allow to simmer for another hour, checking every 30 minutes for tenderness. To thicken sauce, sift flour or breadcrumbs into liquid after the first hour of cooking.
10.Shred beef with two forks and serve with the vegetables and broth. Use rosemary for garnish.
