COOK IT.
Before you begin, generously salt and pepper the meat you have chosen for this recipe. Set this aside for at least 45 minutes. You can rest it in the refrigerator or on the counter. For an even better crust on the meat when you sear it, salt and pepper the night before and rest the meat on a rack over a baking sheet or plate.
Learn more about how salt works here.
Place a dutch oven onto the grill and preheat to 325°F.
Prepare the onions, mushrooms and garlic. Slice the onions and mushrooms thinly. Cut off the top of the heads of garlic like you would if roasting it. Working in batches, caramelize the onions and mushrooms, removing them to a bowl so they don’t become crowded. Place the garlic, ¼ of the cut carrots and the anchovy paste into the bottom of the dutch oven and sear until the garlic is golden. Flip the garlic over and add the mushrooms and onions back in. Move the dutch oven off of direct heat – over unlit burners.
Preheat the infrared sear station side burner to high while doing the second-last batch of mushrooms/onions. Once hot, sear the meat on all sides until a deep crust forms.
Place the meat into the dutch oven, on top of the vegetables. Add the beef broth and cabernet. There should be enough liquid to cover 2/3 of the meat, leaving about 1/3 exposed. Insert a meat thermometer that can be left in the grill, put on the lid, close the barbecue and relax. The hard part is over.
Cook the roast between 2 and 3 hours. If you are cooking the eye of round or sirloin, you are aiming for a minimum internal temperature of 135°F when it is done. This would be equivalent of a medium roast. However, you can continue to cook for a temperature of up to 205°F which will give you a shredded/fall-apart texture. This also depends on the meat used, please review the notes at the top.
After cooking for a while, at least 2 hours, open things up and add in the carrots. Continue cooking for another 45 to 60 minutes or until the meat has reached your desired finished temperature.
Once you have added the carrots to the roast, it’s time to make the potatoes. Wash, peel and chop some potatoes, then boil them until they are fork-tender. Drain and mash with butter, cream, salt and pepper to taste. Mix in the sour cream and garnish with your favorite fresh herbs. Keep warm until you are ready to serve.
When it’s time, remove the dutch oven from the grill, carefully remove the meat to a board to rest for at least 10 minutes before slicing or shredding. Remove the carrots to a serving plate or bowl and cover.
You can use the braising liquid as an au jus or you can create a roux in a saucepan using equal parts butter and flour. Run the braising liquid through a sieve to separate out the onions and mushrooms. Remove and discard the carrots from the beginning of the recipe, reserving to serve the carrots that were put in later. Cook the butter and flour for a minute before whisking in small amounts of the braising liquid until you have a gravy of the perfect consistency.
Serve the meat, caramelized onions and mushrooms, and carrots over mashed potatoes with the gravy or jus.
Can you just imagine a calm and cozy night? Sitting down to eat a hearty and homecooked meal with your family as snow falls softly outside? Perhaps it’s after a day of tobogganing or after a movie marathon. Either way, this Upgraded Barbecue Pot Roast recipe will become a family dinner staple. What other home-cooked recipes have become family favorites? Share your recipes, photos and stories on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!