Family Dinner Roast with Potatoes

Name: Family Dinner Roast with Potatoes
Cuisine: American
Ingredients: chuck roast; mustard; rub seasoning; onions; celery; carrots; garlic; dried herbs; beef broth; tomato paste; water; 5 potatoes; oil; salt; shredded cheese

Serves 1

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Family Dinner Roast with Potatoes

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Serves 1

Directions

1Coat the chuck roast on all sides with mustard.
2Season the mustard-coated roast generously with rub seasoning.
3Place a Dutch oven on the grill over direct heat.
4Sear the seasoned chuck roast in the Dutch oven.
5Remove the seared roast from the Dutch oven.
6Add diced onions, celery, carrots, and garlic to the Dutch oven and sauté.
7Sprinkle dried herbs and another scoop of seasoning over the vegetables.
8Return the seared chuck roast to the Dutch oven on top of the vegetables.
9Pour beef broth into the Dutch oven.
10Add tomato paste to the Dutch oven.
11Add water to the Dutch oven.
12Cover the Dutch oven and continue cooking on the grill.
13Drizzle oil over the raw potatoes in a bowl.
14Season the potatoes with salt.
15Wrap each seasoned potato individually in aluminum foil.
16Place the foil-wrapped potatoes on the grill grates to cook.
17Remove the cooked chuck roast from the Dutch oven and place it in an aluminum pan.
18Pour the liquid and vegetables from the Dutch oven through a strainer into a separate bowl, separating the liquid from the solids.
19Shred the cooked chuck roast in the aluminum pan.
20Pour some of the strained liquid back over the shredded roast.
21Mix the liquid into the shredded roast to keep it moist.
22Remove the cooked potatoes from the grill.
23Unwrap the potatoes from the foil and place them on a hot griddle.
24Score the top of each potato with a knife.
25Using a potato smasher and parchment paper, smash each potato flat on the griddle.
26Flip the smashed potatoes to cook the other side until crispy.
27Place grilled onions on top of the crispy smashed potatoes.
28Add a generous portion of the shredded pot roast over the onions and potatoes.
29Drizzle more of the reserved pot roast liquid over the meat and potatoes.
30Top the dish with a layer of shredded cheese.

Ingredients

chuck roast
mustard
rub seasoning
onions
celery
carrots
garlic
dried herbs
beef broth
tomato paste
water
5 potatoes
oil
salt
shredded cheese

Equipment

dutch oventongsstraineraluminum panknifepotato smasherspatulagrill

Family Dinner Roast with Potatoes

Serves 1

facebook.com

Family Dinner Roast with Potatoes

facebook.com

Serves 1

Directions

1Coat the chuck roast on all sides with mustard.
2Season the mustard-coated roast generously with rub seasoning.
3Place a Dutch oven on the grill over direct heat.
4Sear the seasoned chuck roast in the Dutch oven.
5Remove the seared roast from the Dutch oven.
6Add diced onions, celery, carrots, and garlic to the Dutch oven and sauté.
7Sprinkle dried herbs and another scoop of seasoning over the vegetables.
8Return the seared chuck roast to the Dutch oven on top of the vegetables.
9Pour beef broth into the Dutch oven.
10Add tomato paste to the Dutch oven.
11Add water to the Dutch oven.
12Cover the Dutch oven and continue cooking on the grill.
13Drizzle oil over the raw potatoes in a bowl.
14Season the potatoes with salt.
15Wrap each seasoned potato individually in aluminum foil.
16Place the foil-wrapped potatoes on the grill grates to cook.
17Remove the cooked chuck roast from the Dutch oven and place it in an aluminum pan.
18Pour the liquid and vegetables from the Dutch oven through a strainer into a separate bowl, separating the liquid from the solids.
19Shred the cooked chuck roast in the aluminum pan.
20Pour some of the strained liquid back over the shredded roast.
21Mix the liquid into the shredded roast to keep it moist.
22Remove the cooked potatoes from the grill.
23Unwrap the potatoes from the foil and place them on a hot griddle.
24Score the top of each potato with a knife.
25Using a potato smasher and parchment paper, smash each potato flat on the griddle.
26Flip the smashed potatoes to cook the other side until crispy.
27Place grilled onions on top of the crispy smashed potatoes.
28Add a generous portion of the shredded pot roast over the onions and potatoes.
29Drizzle more of the reserved pot roast liquid over the meat and potatoes.
30Top the dish with a layer of shredded cheese.