Memphis Pot Roast

Here’s a perfect meal for curing the mid-winter blues. When in need of some old fashioned comfort food what could be better than a traditional pot roast supper; tender, falling apart beef served next to creamy mashed potatoes with thick brown gravy poured over top. Best of all there’s just five minutes of prep and the Memphis takes over from there. When the roast is done all you have to do is strain the juices and make quick gravy. Our preferred cut of beef for this meal is a cross-rib roast but a blade or rump roast will work too.


  • 3 lb cross-rib beef roast
  • 2 Tbsp oil
  • 4 large carrots, cut into chunks
  • 3 small parsnips, cut into chunks
  • 1 large cooking onion, cut in half
  • 2 C beef broth
  • 1 C dry red wine
  • 2 tsp thyme
  • 1 bay leaf
  • 3 Tbsp white
  • Salt & Pepper to taste


  1. Pre-heat the Memphis Wood Pellet Grill to 300 F.
  2. Heat the oil in a cast iron casserole pot over medium high heat (on the stove top) and brown the cross-rib roast on all sides. Remove the roast and pour in the beef broth and red wine. Stir while you deglaze the casserole. Turn the heat to high so the liquid comes up to the boil.
  3. Return the roast to the pot and add the cooking onion, carrots and parsnips. Sprinkle in the thyme and add a bay leaf to the pot. Cover and set on the lowest rack of the pre-heated Memphis. Close the lid and bake for 2 ½ - 3 hrs. or until the meat is tender and easy to pull apart.
  4. Remove roast and vegetables and put them on a platter - keep warm. Heat the remaining liquid to a simmer over medium high heat.
  5. Make a "slurry" with the flour using ¼ C of cold water stirring to remove any flour lumps.
  6. Pour the slurry into the simmering pot roast liquid while whisking vigorously. Continue to whisk until the gravy thickens (about 2 or 3 minutes). Salt & pepper to taste. Pour the gravy into a gravy boat
  7. Serve the roast and veggies on a platter along with mashed potatoes and gravy on the side.

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