Smoked Pot Roast Recipe
Discover how to make a delicious smoked pot roast with our easy, step-by-step recipe. Perfect comfort food!
Equipment
- A reliable smoker
- Meat thermometer
- Butcher’s twine
- Carving knife
- Chopping board
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 tablespoon Coarse salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 cups Beef broth
- 3 large Carrots sliced
- 4 medium Potatoes quartered
Instructions
Step 1 – Prep the Meat
- Rub the chuck roast with olive oil.
- Mix salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the meat.
- Tie the rosemary and thyme sprigs together with butcher’s twine and attach them to the roast.
- A good rub can transform the flavor profile of your pot roast.
Step 2 – Start Smoking
- Preheat your smoker to 225 degrees Fahrenheit.
- Place the seasoned roast directly on the grill grates.
- Close the lid and let the roast smoke for about 3 hours.
- Patience is key! Low and slow is the secret to a tender, flavorful pot roast.
Step 3 – Add the Veggies
- After 3 hours, add the beef broth to a disposable aluminum pan.
- Place the roast in the pan and surround it with carrots and potatoes.
- Cover the pan with aluminum foil and return it to the smoker.
- Adding vegetables halfway through the cooking keeps them from getting too soft.
Step 4 – Finish Cooking
- Continue to smoke for another 3 hours or until the meat reaches an internal temperature of 190 degrees Fahrenheit.
- Once done, remove from the smoker and let it rest for at least 20 minutes before carving.
- Letting the meat rest is crucial; it helps the juices redistribute throughout the roast, making every slice moist and delicious.
Notes
- If you prefer a smokier flavor, consider adding a chunk of hickory or mesquite wood to your smoker.
- Ensure your meat thermometer is calibrated for accurate readings.