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I never liked pot roast- it was always tasteless for me. Maybe it was just from my mom's horrible cooking. :neutral:
That is the real trick to pot roast. Go to the Butcher and get a good cut of chuck with the marbling and I like certified angus beef. Seasoning is crucial and everyone has a different taste they like. I use a little brisket rub, steak dust, salt, and pepper. I also like the flavor the grill gives the meat along with the charring. Getting that good charred meat without it getting dried out and hard is real trick. You have to watch it close at the end. I turn up the heat at the end and pull it just before it starts to dry out or burn.