Using the BGE, set temp at 270 with a deflector plate.

Using this:

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Chop up a few garlic cloves and onions and place in Dutch oven, put some canola oil in so it doesn't burn.

Place the do in the egg and a rack on top of the do, put the roast on top of the upper grill, cook to 165.

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Once the meat is to temp, up the temp to 325-350, drop the meat into the Dutch oven, add taters, celery, fresh green beans, baby carrots, and beef broth.  Place lid, and let cook.

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Waiting for pics of the finished product.

Although pot roast isn't my top dinner choice,
a good pot roast never fails to satisfy.



ETA - I don't appreciate pot roast like I should.
          It is wonderful comfort food.

Ok, OK, I guess I will also make some cast iron cornbread.

I need to learn how to make a good pot roast, this is interesting as I've never seen it cooked fully before going in the pot.

Last pot roast I used a dark beer instead of beef broth, turned out fantastic.

No, I did not write the recipe, but it is the one I am using:

Ingredients
•½ cup butter
•⅔ cup white sugar
•2 large eggs
•1 cup buttermilk
•½ teaspoon baking soda
•1 cup cornmeal
•1 cup all-purpose flour
•¼ teaspoon salt
Directions
1.Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
2.Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
3.Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
4.Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

Make sure you preheat your oven and cast iron, I put a little crisco in the pan and let it heat up, I can tell if I will have it sticking almost immediately when I pour the batter in.  If it crackles, I am good, if not it may stick.  This time I heard faint crackling, I should have waited at least 5 more minutes.  We will see in about 40 min or so.

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If you do not have a smoker I am sure you can do it in the oven, well not the over the top part, but I am sure it could be done.

Today I am pretty much winging it.

Just after I put the cornbread in I shut down the egg (snuffed the fire) and plan to let the dutch oven just sit there till I get the cornbread out.  Maybe I can convince the family to wait a few minutes and give stuff time to rest before digging in (fat chance).

Do belive the veggies are done.  Happy the beans are fork tender since they were fresh. Attached File


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And, we have the meat!

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Now we have cornbread. Attached File


And the moment of truth:

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Do you even Mississippi Pot Roast bro?
Seriously good and simple.
https://belleofthekitchen.com/mississippi-pot-roast/

This is not a competition, just wanted to offer another delicious roast recipe.

Just saw your cornbread recipe. Sugar in cornbread makes me sad, but I know it happens.

You need to get a corn bread pan.  Results in more crispy edges.

I butter the pan after I pre-heat it in the oven.  Muffins are pretty much loose in the pan.

I use the recipe on the corn meal package.  One batch fills the pan.

Now I want to make some.

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The cornbread just fell outta the pan.

I can look at another recipe, actually been wanting to find other new stuff to cook on the egg just to have more options.

Gjad a few guys followed along.