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Pot Roast My Way

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okie smokie:
Decided to try again. Trying to adhere to the KISS principle. 4.9 lb choice Pot Roast from Costco. Mustard first. This time I seasoned heavily with Canadian Steak Seasoning which is basically, salt, pepper, garlic and lesser amounts of a few others. All are basically coarse ground. Simple! Next into the 590 at 225* naked. At 3.75 hrs it reached 155.  Into an aluminum 12 x 10 bake pan on top of a sliced onion, and 2 cups of beef broth. Sealed with heavy duty foil, and at 240* until it reached 208 internal and was soft to poke. Took the roast out and wrapped in foil and placed in warmer to rest. Took the juices, leaving onions behind, and separated the fat, then placed the juice back in the pan with quartered baby yellow potatoes, baby carrots, sliced mushrooms, and the onions. This was simmered for two hours at 240*.
While that was going on, I separated the roast from remaining fat and sinew, then pulled the lean meat.  It was easy but not fall apart. I added about a cupful of the juices from the veggie cook to moisten.  Came out perfect. We had a very tasty and simple meal from the proceeds.  I messed up the pulled roast pic but the others tell the tale. Will take the roast to 210 next time but no complaints this time. Sammies tomorrow!  :lick:

02ebz06:
Looks pretty tasty!  :clap:
Haven't had a pot roast with the veggies in a long time.

pmillen:
I love pot roast.  It never gets old.

Bar-B-Lew:
Nice looking cook

hughver:
Looks great, I'm going to have to give your method a try. I'm not happy with my sous vide technique, it doesn't render the fat well enough for me. Is there some reason that you shredded it instead of slicing?  :lick:

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