BBQ Pot Roast dinner

On a nice hot Sunday, I was trying to figure out how to make a roast beef dinner, without using the oven.  I decided that the BBQ would work as a great oven, and decided to use that.  As I wanted to cook everything at once, I used a cast iron dutch oven. The cast Iron radiates the heat better than most, so is not affected so much by variable temperatures on a BBQ. My recipe is for four people, or 16 if you follow the new serving sizes mist packages have.


The roast of your choice, I recommend 5 lbs for 4, as it will shrink;
8 Potaitos halved;
8 Carrots halved;
1 and a 1/2 carton of beef stock
salt and pepper to taste

2 packages of beef flavour
1/2 carton of beef stock
2 tsp of corn starch
1/2 cup of cold water

Season the pot roast with salt and pepper and let rest.  Peel and half the potatoes and carrots.  Heating the Dutch oven on the side-burner of your BBQ, while the BBQ heats up to 500F.  Sear the pot roast on all sides and let sit aside.  Poor the beef stock in the pan, and let come to a simmer.  add the potatoes and carrots and then nestle the roast in the center, and cover. Place in the center of the BBQ and turn the gas to low.  Let the roast cook for 2 hours, or until done. 

At that point, take the roast out, place on a rack, and let rest.  Fish the potatoes and carrots from the pot with a slotted spoon, and place aside.  

Put the pot on the side burner of the BBQ.  With the side burner on High, bring the Beef stock in the pot to a boil, and add in the beef flavoring and reserved beef stock.  In a jar, mix the corn starch and water.  When the liquid is boiling again, add the corn starch slurry, and stir until thickened. 

You can serve with a green vegetable of your choice, or as is like we had it. 

Have you ever cooked a roast dinner on your BBQ?  How did it come out?


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