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I read somewhere that you’re not supposed to say “This is the best thing that I ever ate” on a food show or on a food blog. The theory is that well, tomorrow, you might have a better version of the same dish, so then what are you going to say? “This is even better than the best thing I ever ate”? Well, I’m going to violate the rule right here and now and say that this smoked pot roast is the best pot roast I have ever eaten. It’s incredible and it’s tender. It’s juicy and it’s so flavorful. And it has a hint of smoke.
You could make this same recipe in the oven, but since you won’t get that great smoke flavor, you’ll need to add a bit (to taste, but not much) of liquid smoke.
We had some leftover pot roast, so I used up the meat in two other great dishes. First, I substituted the pot roast for corned beef on Reuben sandwiches (rye and Thousand Island and kraut).
Then I made grilled smoked pot sandwiches by topping Texas toast with white cheddar and sauteed onions, and of course, pot roast.