Smoked Pot Roast Recipe
Nothing is more Sunday afternoon lunch than a good old fashion pot roast, with all of the trimmings. This recipe take it up a notch by introducing smoke to a true American standard and elevating an already tasty dish, to something out of this world. So, throw a pot roast on the smoker and prepare to be amazed! Enjoy!
- 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.
Who Can Resist an Easy Smoked Beef Roast?
One of the best aspects of any pot roast is how much flavor you get from so little babysitting. Although you do have to check on your pot roast on the grill once in a while, smoking a beef chuck roast on a pellet grill takes very little hovering.
While you smoke your beef roast, you have time to do all the other stuff on your list. Clean out the garage. Mow the lawn. Kick back and watch the game. Play in the pool with the kids. As long as you keep your meat smoking beautifully, your prize will be a perfectly fork-tender pot roast with all the veggie fixings.
What Goes With a Chuck Roast Straight From the Pellet Grill?
Our recipe for pot roast on the grill ensures that you have some protein and vegetables already covered for your meal. However, you probably want to add something to the side for you and your hungry family and friends.
Because this dish is so low-carb, you could always add carb-heavier items to the table such as smoked baked potatoes, crusty Italian or French bread, white or brown rice, polenta or buttered noodles.
Looking for a way to include more produce in your meal? You can always support your roast with a side salad or homemade soup. Delicate fare will help balance the pot roast’s intense savory flavor.
Sweet Stuff for Your Pot Roast on the Grill
Never forget that dessert is the crowning gem of the meal. Pot roast can be filling, so unless you are making a smoked pot roast for an extravagant holiday gathering, you probably want to pair it with a dessert on the lighter side. Choose a pudding or flan if you want something sugary sweet. Ice cream or ice milk can also be a practical companion to pot roast, with bonus points for hand-churning the treat.
On the other hand, you could grill pineapple on your wood pellet smoker to echo the smokiness of the starring entree.