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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 minutes minutes
Cook Time 8 hours hours
Total Time 8 hours hours 10 minutes minutes
Servings 12
Calories 665 kcal
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.
Calories: 665 kcal | Carbohydrates: 21 g | Protein: 53 g | Fat: 42 g | Saturated Fat: 18 g | Trans Fat: 3 g | Cholesterol: 180 mg | Sodium: 528 mg | Potassium: 1366 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 4052 IU | Vitamin C: 8 mg | Calcium: 69 mg | Iron: 7 mg