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.
It’s All About That Smoky Goodness
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. But the best way to make this pot roast is of course, on a smoker. I use my Weber Smokey Mountain smoker. It’s crazy easy to set up. And it’s crazy easy to keep it at the right temperature. And it has lots of room for big pot roasts!
Great Sandwiches, Too!
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). They were amazing. I’d never thought of using something other than corned beef on a Reuben. I’ve been missing out, that’s for sure!
Then I made grilled smoked pot roasted sandwiches by topping Texas toast with white cheddar and sauteed onions, and of course, pot roast. Wow, talk about grilled cheese sandwiches being elevated to a new place! The sandwiches were amazing!
- Pecan wood chunks
- Provides a rich & Sweet flavor
This pot roast is incredible. But, if you need a little more heat, some kick… try my fiery smoked pot roast instead!
Smoked Pot Roast
Equipment
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.
Notes
Nutrition
Nutritional values are approximate.
- 【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
- 【UNFORGETTABLE FLAVORS FOR HOT AND COLD…
