Welcome to BBQ Pit Boys: A Look at Traditional Pot Roast Cooking

The world of barbecue is rich with tradition and technique, and one of the most beloved dishes among pitmasters and home cooks alike is the humble pot roast. In this article, we'll take a closer look at how to cook a traditional pot roast using cast iron and wood, as demonstrated by BBQ Pit Boys.

To start, you'll need a few essential ingredients: some beef (typically chuck roast), wood for smoking, and a good ol' cast iron pot. The pot roast recipe we're going to use today is easy to follow and requires only a few simple ingredients. Chuck roast is usually around 4.5 pounds each, and we'll be using a black iron pot that's about 12 quarters in size.

Once you've got all your ingredients ready, it's time to pre-heat the coals on the fire. While this might seem like a straightforward process, it's an important step in getting the perfect smoke flavor for our pot roast. As we wait for the coals to heat up, let's take a closer look at what makes a good pot roast. According to BBQ Pit Boys, there's nothing better than a pot roast when you're out in the woods, camping with family and friends.

Now that our coals are hot and our pot is pre-heated, it's time to start cooking! The first step in cooking a pot roast is to season the meat. You can use salt and pepper, but BBQ Pit Boys prefer their SPG seasoning, which has garlic and other flavorings that add depth and complexity to the dish. Simply rub the seasoning all over the meat, making sure to get it on all sides.

Next, we need to brown the pot roast on all sides. This is an important step in getting a nice crust on the outside of the meat. To do this, simply heat up some oil in the pan and sear the pot roast until it's nicely browned. Then, take it out of the pan and set it aside for now.

While our pot roast is browning, we need to prepare the vegetables that will go into the pot. We'll be using a mirepoix of onions, carrots, and celery, which adds flavor and moisture to the dish. Simply chop up the veggies and add them to the pan with some oil. Then, it's time to add the liquid: BBQ Pit Boys use beer as their preferred liquid, but you can also use broth or stock.

Once our pot roast is browned and our vegetables are added to the pan, it's time to put everything together. Simply place the pot roast in the pan with the vegetables and add some more liquid if needed. Then, cover the pot and let it simmer over low heat for several hours.

As we wait for our pot roast to cook, let's take a closer look at what makes this dish so special. According to BBQ Pit Boys, slow cooking is the key to getting a tender, flavorful pot roast. By breaking down the connective tissue in the meat and rendering out excess fat, we get a dish that's both tender and delicious.

After several hours of slow cooking, our pot roast should be nice and tender. It's time to add some potatoes, carrots, and celery to the pan to finish off the dish. Simply chop up the veggies and add them to the pot, making sure there's plenty of heat to cook them through.

And finally, it's time to plate up! Our pot roast is now tender and flavorful, with a nice crust on the outside and a rich, savory sauce. We can serve it up on its own or use it as the centerpiece of a delicious sandwich. According to BBQ Pit Boys, this dish is sure to please even the pickiest eaters.

As we finish up our pot roast recipe, we want to thank BBQ Pit Boys for sharing their expertise with us. Their passion for barbecue and dedication to traditional cooking techniques are an inspiration to anyone who loves good food. Whether you're a seasoned pitmaster or just starting out on your culinary journey, this pot roast recipe is sure to become a favorite in your household.

So, the next time you're looking for a recipe to try at home, be sure to check out BBQ Pit Boys dot com. With their wealth of knowledge and expertise, you'll never go wrong with one of their recipes. Happy cooking!

"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ I got my natural casing♫ Got the hogs on the run ♫(energetic blues music)(engine rumbling)- Welcome to BBQ Pit Boys dot com.Today we're gonna becookin' up a pit pot roast,and it's real easy to do.Alright, to do this youonly need a few things:Some beef, some wood, anda good ol' cast iron pot.(guitar strumming)Now, what we have hereis some chuck roast.Sometimes you've heard touse a pot roast are aboutfour and a half pounds each.And we're gettin' a good bedof coals going from this fire.Oh yeah.(guitar strumming)Now, we've got a good-sizedblack iron pot for this.It's about a 12-quarter.We'll pre-heat it up on the coals.And for this pot roast recipewe're gonna need a mirepoix,onions, carrots, celery.And I'll show you whatwe're gonna do with those.And I do apologize for that.(laughs)And all you need to dohere is to prepare thisis to season the meat.Alright?!You can use salt and pepper.We prefer our SPG.It's got some garlic andother seasoning in there.And you put it on pretty liberally.Just like that.Now, if you've never had pot roast before,you definitely got to check this out.There's a lot of flavor.A lot of flavor in a pot roast.And you'll wanna cook it slow.Alright?!It gets real tender.Now, what I'm doing nowis puttin' some flour.Gettin' some flour, rubbin' it in.Just like that.Try to get it on all sides.(light folk music)And what this here is gonna do is add sometexture to the outside of this meat.Alright?!You'll see.Now, there's nothin'better than a pot roastwhen you're out in the woods,camping out with family and friends.Oh yeah.Alright,this dutch oven is heated up.(pan sizzles)And we need some oil.Here we're gonna use somepork fat and pork skin,and what they call salt pork.You can use regular oil if you want.This here's a old school tradition.(meat sizzles)Alright.You're rendering the fat outta there.Just like that.And you're gonna pull it off the panwhen we got the fat the way you want it.Alright?!We don't wanna burn it.Now,you take these pot roasts,and you're gonna brown 'emon all sides.Just a quick sear.(meat sizzles)Oh yeah.This is gonna be good.(meat sizzles)Alright, when that ones just about seared,you get another one started.Now, one thing about doin'pot roast is you want toget as much as you can fit in the panat the camper in the kitchen.'Cause it does shrink in size.You want plenty forleftovers the next day.Alright.All sides of the potroast have been browned.And now we're gonna throw in the veggies,and we do this at the beginningso we can keep the meatdirectly off the bottomof the pan for a while.And also give it someflavor and some moisture.(sizzling)And here we're addin' some liquid.Use you're favorite beer.We use about a half a cup.That's all.Remember, there's a lotof moisture in the meat.(pan clangs)Lift your cover on.And this is gonna take aboutfour hours, maybe five.In the meantime, you wanna kick back,and get yourself readyfor the vegematic war.(uplifting folk music)(laughs)(gun fires)Now, we do apologize for shootin'in front of ya like this,but we call this Pitmaster Privilege.(gun fires)(uplifting folk music)(gun shots)(uplifting folk music)Now, we're about an hour into this.And you can see how themoisture's weeping outof the meat a little bit.Right?!It's comin' along just fine.Oh yeah.Once in a while you might wanna check it.Also, for how much a simmer you got.Alright?!So, we're just gonna add a few more coals.And we'll bring it rightback up to a simmer.And you may have to do thisseveral times during thisfour-hour cook, right?!Oh yeah.(uplifting folk music)Add some more coals.Keep that meat goin' and simmer.(uplifting folk music)Now,durin' the last hour of the cooking,you're gonna need some more veggies.And we do apologize for that,but that's part of this pit pot roast.Right?!So, we'll cut up some potatoes,carrots and more celery.(fire sizzles)Before we add 'em to the pot,make sure we got plenty of heat.Aw man.(uplifting folk music)Alright, we're about threeand a half hours into this,more or less.And this is the last 45 minutesof the cook, maybe an hour.And this slow simmer,you wanna cook it to getthe potatoes done perfect.The celery and the carrots.(laughs)The vegematics are gonna love this one.(jubilant bluegrass music)And through the miracle of time,we're about four and ahalf hours into this.I say it's time to eat.(jubilant bluegrass music)Take a look at that.Oh yeah.(exhales in pleasure)This chuck roast will be tender.Oh man.'taters are right.It's time to cut this up.(jubilant bluegrass music)(groans in pleasure)(jubilant bluegrass music)Now, as you may know,it takes a good long, slow simmerto do a chuck roast right.To get it real tender.Right?!Connective tissue breaks down.Some of the fat renders out.This is some good eatin' right here.Oh man.(exhales in pleasure)You could plate it up.Put it on a sandwich.And, like I said,you wanna get as much pot roast in there,right?!As you can fit in the pan soyou got plenty for leftovers.'cause the leftovers will only get better.(laughs)And of course, as always, we do apologizefor eatin' in front of ya like this,but we call this Pitmaster Privilege.Eat your heart out vegematics.(jubilant bluegrass music)So, the next time you'relookin' for a recipefor your barbecue,y'all check out BBQ Pit Boys dot com.(jubilant bluegrass music)(bird caws)\n"