Smoked Pot Roast Archives

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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

This pot roast is incredible.

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5 from 1 vote

Smoked Pot Roast

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.

Course Main

Cuisine American

Keyword pot roast, smoked

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 665kcal

Author Based on a recipe from the Virtual Weber Bullet

Ingredients

7 pounds chuck steaks
1 packet brown gravy mix
1 packet Ranch dressing mix
1 packet Italian Seasoning
2 cups beef broth
4 Russet potatoes cut into bite-sized chunks
2 medium sweet onions cut into bite-sized chunks
4 large carrots cut into bite-sized chunks

Instructions

Fire up your smoker for 250 F and add a chunk or two of light wood (I used apple).
Place each chuck steak into a deep 9″ x 11″ aluminum pan.
Combine the gravy, dressing, and seasoning packets and rub liberally over each chuck. Use it all.
Add 1/2 of the can of beef broth to each pan.
Smoke for 1 hour.
Cover each pan in foil and cook another 4 hours or until the meat is tender but not yet falling apart.
Divide the vegetables between both pans, cover again, and cook another 2 hours.
Remove from the smoker and let rest 10 minutes then shred as desired.
Devour.