Smoked Pot Roast
Your favorite winter comfort food with a smoky twist, this Smoked Pot Roast is filled with delicious wood-fired flavor. Add it to your Sunday dinner rotation, it won't disappoint!
Smoked Pot Roast
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
American
Author:
PS Seasoning
Servings
6
Prep Time
30 minutes
Cook Time
8 hours
Your favorite winter comfort food with a smoky twist, this Smoked Pot Roast is filled with delicious wood-fired flavor. Add it to your Sunday dinner rotation, it won't disappoint!
Ingredients
- 3 LB – Chuck Roast
-
½ Cup – Prime Time Butcher’s Blend
- 1 Large – Onion
-
4 Stalks – Celery
- 4 – Carrots
- 6 Cloves – Garlic
-
4 Sprigs – Fresh Thyme
- 1 ½ Cup – Red Wine
- 2 Cup – Beef Broth/Stock
- 1 ½ LB – Mini Red Potatoes
- ¼ Cup – Flour
- ¼ Cup – Olive Oil
Directions
- Preheat smoker to 180 degrees F.
- Season the chuck roast generously with Prime Time Butcher’s Blend.
- Place directly on the smoker.
- Fill sawdust pan and moisten with water. Place directly on the heating element.
- Smoker the chuck roast for 3 hours.
- Dice the onion, celery and carrots and place in the bottom of a deep aluminum pan. Peel the garlic and add to the pan.
- Add in the sprigs of fresh thyme and place the chuck roast on top of the vegetables.
- Pour in the red win and the beef broth.
- Remove the sawdust pan. Change to cook mode and increase the temperature of the smoker to 300 degrees.
- Cook for 5-6 hours until the meat is tender.
- For the last hour of cooking, add the potatoes into the pan.
- Strain the liquid into a saucepot and bring to a simmer. Let the roast rest while you thicken the sauce.
- Combine the olive oil and flour to make a roux.
- Slowly pour the roux into the simmering jus while whisking constantly. Season to taste and simmer for 2 minutes.
