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

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

Great served on bread or rolls as sandwiches, too.

Nutrition