Servings: six to eight.
Serve this incredibly tender pot roast with creamy polenta or thickly sliced roasted or grilled potatoes seasoned with olive oil, salt, and pepper.
Make Ahead Tips
You can make this dish through the braising step the day before serving. Just cool and wrap the meat and braising liquid separately. Refrigerate overnight and glaze the next day. To spread out the work even more, you can season the meat the day before you braise.
To use a charcoal grill: To sear the beef, build a medium fire: Ignite about 5 quarts of charcoal (80 to 100 briquettes), using either a chimney starter or an electric starter. When the charcoal is burning well, spread it out over the surface of the charcoal grate and put the cooking grate in place. Let the charcoal burn down until it’s coated with gray ash. To test the temperature, hold your hand about two inches above the cooking grate; when you can hold your hand there for 3 to 4 seconds (a medium-heat fire), you’re ready to sear the beef.
After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you’ll need to add lit coals.
To glaze the beef, build a second medium-heat fire just as you did in the searing step. Continue with the glazing, as directed in the recipe.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Lots of steps and lots of time for mediocre results. The outside of the beef was kind of hard and therefore difficult to slice. It was very tender and moist. I think pureeing the onion/braising liquid would make a nice sauce-like-gravy. I didn't have time to marinate the meat and we took it off the grill before the 3 hours were up. We only flashed grilled it with the glaze on as I didn't want to get the outside any harder. It was okay but not a WOW like most of the reviews.
Amazing recipe. I served this for a dinner party and everyone loved it. The only problem was my DH started slicing the meat before I could get the mustard glaze on!! Not a problem - can't wait to do this one again!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.