Chuck Roast and Potato Stack

Serves 1
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Directions

  1. 1Place the chuck roast on a cutting board and coat the chuck roast with mustard on both sides.
  2. 2Place the chuck roast on a cutting board and coat the chuck roast with mustard on both sides.
  3. 3Place the chuck roast on a cutting board and coat the chuck roast with mustard on both sides.
  4. 4Season the chuck roast on both sides.
  5. 5Season the chuck roast on both sides.
  6. 6Season the chuck roast on both sides.
  7. 7Place the chuck roast back on the cutting board.
  8. 8Place the chuck roast back on the cutting board.
  9. 9Place the chuck roast back on the cutting board.
  10. 10Set the grill.
  11. 11Set the grill.
  12. 12Set the grill.
  13. 13Place the dutch oven on the grill and add the oil.
  14. 14Place the dutch oven on the grill and add the oil.
  15. 15Place the dutch oven on the grill and add the oil.
  16. 16Place the chuck roast in the dutch oven and sear on all sides.
  17. 17Place the chuck roast in the dutch oven and sear on all sides.
  18. 18Place the chuck roast in the dutch oven and sear on all sides.
  19. 19Remove the chuck roast from the dutch oven and set aside.
  20. 20Remove the chuck roast from the dutch oven and set aside.
  21. 21Remove the chuck roast from the dutch oven and set aside.
  22. 22Add onions, celery, carrots, and garlic to the dutch oven.
  23. 23Add onions, celery, carrots, and garlic to the dutch oven.
  24. 24Add onions, celery, carrots, and garlic to the dutch oven.
  25. 25Add seasoning and tomato paste.
  26. 26Add seasoning and tomato paste.
  27. 27Add seasoning and tomato paste.
  28. 28Place the roast back in the dutch oven and add beef broth and red wine.
  29. 29Place the roast back in the dutch oven and add beef broth and red wine.
  30. 30Place the roast back in the dutch oven and add beef broth and red wine.
  31. 31Add diced tomatoes and water to the dutch oven and cover with the lid.
  32. 32Add diced tomatoes and water to the dutch oven and cover with the lid.
  33. 33Add diced tomatoes and water to the dutch oven and cover with the lid.
  34. 34Season the potatoes with oil and salt.
  35. 35Season the potatoes with oil and salt.
  36. 36Season the potatoes with oil and salt.
  37. 37Wrap the potatoes in aluminum foil and set aside.
  38. 38Wrap the potatoes in aluminum foil and set aside.
  39. 39Wrap the potatoes in aluminum foil and set aside.
  40. 40Place the aluminum-wrapped potatoes on the grill next to the dutch oven.
  41. 41Place the aluminum-wrapped potatoes on the grill next to the dutch oven.
  42. 42Place the aluminum-wrapped potatoes on the grill next to the dutch oven.
  43. 43Cook the roast and potatoes for several hours.
  44. 44Cook the roast and potatoes for several hours.
  45. 45Cook the roast and potatoes for several hours.
  46. 46Remove the roast and set it aside and remove the potatoes and set them aside.
  47. 47Remove the roast and set it aside and remove the potatoes and set them aside.
  48. 48Remove the roast and set it aside and remove the potatoes and set them aside.
  49. 49Remove the sauce and set it aside using a strainer.
  50. 50Remove the sauce and set it aside using a strainer.
  51. 51Remove the sauce and set it aside using a strainer.
  52. 52Shred the roast and add the sauce.
  53. 53Shred the roast and add the sauce.
  54. 54Shred the roast and add the sauce.
  55. 55Set the flat top.
  56. 56Set the flat top.
  57. 57Set the flat top.
  58. 58Add oil to the flat top.
  59. 59Add oil to the flat top.
  60. 60Add oil to the flat top.
  61. 61Slice the potatoes, place on the flat top and smash the potatoes down.
  62. 62Slice the potatoes, place on the flat top and smash the potatoes down.
  63. 63Slice the potatoes, place on the flat top and smash the potatoes down.
  64. 64Add melted butter, cooked onions, pulled chuck roast, and shredded cheese.
  65. 65Add melted butter, cooked onions, pulled chuck roast, and shredded cheese.
  66. 66Add melted butter, cooked onions, pulled chuck roast, and shredded cheese.
  67. 67Cover with a lid, and then remove.
  68. 68Cover with a lid, and then remove.
  69. 69Cover with a lid, and then remove.
  70. 70Place the creation on the cutting board.
  71. 71Place the creation on the cutting board.
  72. 72Place the creation on the cutting board.
  73. 73Add sour cream, pickled onions, and jalapeños.
  74. 74Add sour cream, pickled onions, and jalapeños.
  75. 75Add sour cream, pickled onions, and jalapeños.
  76. 76Enjoy.
  77. 77Enjoy.
  78. 78Enjoy.

Ingredients

  • 1 chuck roast
  • 1 chuck roast
  • 1 chuck roast
  • mustard
  • mustard
  • mustard
  • seasoning
  • seasoning
  • seasoning
  • oil
  • oil
  • oil
  • onions
  • onions
  • onions
  • celery
  • celery
  • celery
  • carrots
  • carrots
  • carrots
  • garlic
  • garlic
  • garlic
  • seasoning
  • seasoning
  • seasoning
  • tomato paste
  • tomato paste
  • tomato paste
  • beef broth
  • beef broth
  • beef broth
  • red wine
  • red wine
  • red wine
  • diced tomatoes
  • diced tomatoes
  • diced tomatoes
  • water
  • water
  • water
  • 4 potatoes
  • 4 potatoes
  • 4 potatoes
  • oil
  • oil
  • oil
  • salt
  • salt
  • salt
  • onions
  • onions
  • onions
  • butter
  • butter
  • butter
  • cheese
  • cheese
  • cheese
  • sour cream
  • sour cream
  • sour cream
  • pickled onions
  • pickled onions
  • pickled onions
  • jalapeños
  • jalapeños
  • jalapeños

Equipment

cutting boardknifeglovescontainerpaper towelsaluminum foilgrilldutch oventongsspatulaspoonbowlflat top