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.
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
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.
