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.
This pot roast is incredible.
Smoked Pot Roast
- 7 pounds chuck steaks
- 1 packet brown gravy mix
- 1 packet Ranch dressing mix
- 1 packet Italian seasoning mix
- 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
- 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.
Nutritional values are approximate.