Smoked Pot Roast

My apartment still smells incredible. This is hands down my favorite Pot Roast recipe!

Smoked Pot Roast

• Beef Roast
  • 4 pound Beef Chuck Roast
  • 1/4 cup olive oil
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne Pepper
  • 2 teaspoons Seasoned Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Onion Powder
  • 2 Tablespoons Italian Herbs
  • 3 garlic cloves; grated
• 2 large Red Potatoes; cubed
• 1 large Sweet Potato; peeled and cubed
• 2 cup Carrots; peeled and chopped
• 2 large Beets; peeled and chopped
• 1 cup Radishes; halved
• 1 large Onion; quartered
• 4 cloves Garlic; smashed
• 1 Rosemary Sprig; chopped
• 2 cups Beef Stock
• 1 cup Sherry

1. In a small bowl, combine the beef roast’s herbs and spices until it forms a paste. Rub it over the roast, making sure to get it completely coated.
2. Preheat your smoker to 250°F and place the roast on the smoker grate. Smoke for 4 hours, flipping once halfway through.
3. Preheat oven to 300°F.
4. In a large Dutch Oven, add all the vegetables and remaining herbs and spices, toss to coat. Place the roast over top and pour the broth and sherry over it. Cover and slow roast for an additional 4 hours or until meat is fork tender.
5. Enjoy!

Looking for a side dish? Try one of these recipes!

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