Smoked Pot Roast Recipe
If you love the downhome goodness of the old pot roast, you will love this kicked up version. Little more is required than a beef chuck roast and grill for this tasty recipe.
- 3 to 4 lb beef chuck roast
- 1/3 C Montreal Steak Seasoning
- 1 jar beef base
- 1 small container fresh button mushrooms
- 12 to 15 small potatoes
- 1 to 2 onions
- 1 bag of carrots, peeled and cut into 2-in long chunks
- 1 C red wine optional
- 1 packet Lipton Onion Soup Mix optional
- 3 TB butter
- 2 TB flour
Dust the chuck roast with the steak seasoning. Don’t be shy—let the roast sit at room temp for about 20 minutes. Preheat Grilla Grill to 250 degrees.
Cook 30 minutes and then flip the meat and cook another 30 minutes.
While the meat is smoking, mix up the braising solution. Use 1/8 cup of the beef base and add to 48 oz of boiling water.
Once the meat is browned, transfer it to a half-sized aluminum pan and add enough of the liquid to come up about half way on the meat. If you want to add some more flavor, you can also add some red wine. You can also add some onion soup mix to the party here as well. Cover the pan with aluminum foil and return to the heat for an hour.
After the hour, you can add the vegetables. Make sure your veggies are a somewhat uniform in size to ensure even cooking. Add them around the meat in the juice and cook for another 2 hours.
At this point, start checking the meat for doneness. You are not looking for a specific internal temp as much as you are looking for the meat to be fork tender. Once done remove from the heat, take the foil off of the pan and let stand for about 5 minutes.
Transfer the meat and vegetables to a platter and ladle some of the juice over them to keep moist while you make the gravy.
In a saucepan, melt 3 tablespoons of butter. Add 2 tablespoons of flour and whisk for about a minute. Once this starts to change to a nice dark blonde color, whisk in about 2 cups of your au jus from the aluminum pan. The gravy will thicken as it comes to a boil.