So, it’s winter and you have already put the smoker and/or grill away. Well dig it back out! Now’s the time for those long slow cooks, heavy meats that you don’t want in the summer, a whole new array of vegetables, and best of all, a chance to make the neighbors and wife wonder about your sanity.
Like many people I grew up in a blue collar working class family. Many times my dad held 2 or 3 jobs to make ends meet, with working at the local auto factory being his primary job. Mom would often work miracles to stretch the food budget. So I grew up learning to love the meat we got, and appreciate the sides. One of Mom’s little “tricks” to stretching the food dollar was to go heavy on the sides or veggies to make up for the lack of meat. This is one of those recipes, there’s a good amount of meat and a TON of good winter vegetables.
What you’ll need:
1 very large aluminum pan (we used a 12X20)
1 3-4 lb Top round beef boneless roast
2 Tbls of course salt
1 Tbls of freshly ground black pepper
1 bottle of sweet red wine, 2 if you want some to enjoy with your dinner.
32 oz of beef broth
3 lbs petite red potatoes (cut into 8ths)
2 lbs baby carrots
16 oz white mushrooms (thickly sliced)
10 small yellow onions (quartered)
1 head of garlic (peeled, roasted, and coarsely chopped)
How to do it:
Begin by setting up your grill for indirect cooking. If your using a smoker then prepare it for a nice long cook, about 6 hours.
Light your coals.
While your coals are taking light begin prepping your roast.
Rinse and dry the roast completely.
Place in the pan you plan on cooking it in. There should be plenty of room around the sides for smoke, also this space will be filled later on with your vegetables.
Mix the 2 Tbls of salt and 1 Tbls of pepper in a bowl together.
Spread the salt and pepper mix liberally over roast being sure to press/rub it in.
Then mix 1 cup red wine, 1 cup beef broth, and 2 cups water and pour in the pan avoid pouring it over the roast.
Next place on the grill or smoker, maintaining a temperature between 250f and 300f. Check every hour. You will need to replenish the liquids after each hour or so. We used the red wine mixture for the first time then used 4 cups water the second time to save some for the final cook.
While the roast is cooking begin preparing your vegetables.
Rinse and cut the potatoes into healthy chunks, cutting them into about 8ths, a little more for the larger ones, toss into a bowl.
Then quarter your onions and toss them in with the potatoes.
Slice your mushrooms thickly (about a 1/4 inch or so) and add them to the bowl.
Add the carrots.
Roast the garlic cloves then coarsely chop.
Add to the bowl with your other ingredients.
Once your roast has had a nice chance to get it’s smoke on, about 2 hours or 160f whichever comes first. Add your veggies, a final mix of wine, broth, and water, place foil over the top, and cook until fall apart tender which will be about 180f-190f. This should take about another 2-3 hours.
Let rest 10 minutes and serve with pan juices. You can de-glaze the pan and thicken the juices if you wish, as for us, my son said “No, let’s just eat.” and that’s’ just what we did, and we did it quite well thank you.
So shovel out those grills and smokers and enjoy the fine cooking winter season has to offer.