Smoked Pot Roast

My apartment still smells incredible! Ended up smoking the Roast for 4 hours and slow roasting it for an additional 4 hours. It was, hands down, the best Pot Roast I’ve had! Despite forgetting to get celery and adding beets. I halved the recipe. I decided to cook up an onion pie in preparation for Thanksgiving. It was the first to go.

Smoked Pot Roast

• 3 lb Beef Chuck Roast
• 1/4 C olive oil
• 1 tsp paprika
• 1 tsp cayenne
• 2 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp onion powder
• 2 tbsp Italian Herbs
• 2 garlic cloves; mashed into a paste

Extras
• 2 large russet potatoes; peeled and cubed
• 1 large sweet potato; peeled and cubed
• 2 carrots; chopped to 1”
• 2 large beets; peeled and chopped
• 3 radishes; halved
• 1 onion; roughly chopped
• 2 garlic cloves; crushed
• 1 Rosemary Sprig
• 2 C chicken stock
• 1 C Sherry
• 2 tbsp cornstarch

1. In small bowl, combine the beef coating until it forms a paste. Rub it over the roast, making sure to get it completely coated; even between the muscle segments separated by silver skin. Place roast in ziplock bag and refrigerate 4-12 hours.
2. Preheat smoker to 275° and place roast on grate. Smoke for 4 hours, flipping once halfway through.
3. In Dutch Oven, add all the extras and mix well; top with roast and flip it once to coat. Seal with lid.
4. Preheat oven to 300° then slide in Dutch Oven carefully. Slow roast for 4 hours or until meat is tender.

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

Rosemary Cream Cheese Mashed Potatoes
Garlic & Toasted Walnut Green Beans
Air Fryer Bacon & 5 Cheese Macaroni

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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