With this smoked pot roast recipe you are 100% guaranteed to NEVER cook pot roast in the oven only again! Follow the techniques shown below for (literally) the Best Pot Roast Ever…
Smoked Pot Roast Recipe (Best Pot Roast Ever)
Ingredients and Preparing Your Beef Roast
- Chuck roast
- Kosher salt
- BBQ rub
- Vegetables
- 50/50 blend of Chicken broth/Beef broth
- Red wine
After preparing the chuck roast, apply a layer of Kosher salt that will be the base of our rub. Then apply a coating of BBQ rub, covering all sides.
RELATED: 5 Best Practices For Preparing Your Meat
Smoking Your Chuck Roast
Place the meat on a smoker preheated to 350°F. After cooking for 40 minutes, flip the roast to develop a bottom crust. Smoke for 40 more minutes, then it’s time to wrap!
Place the meat in a disposable pan, alongside any vegetables you want in your pot roast. Some suggestions include mushrooms, onions, potatoes, carrot and cucumber, but you can add about anything you like!
Braising Your Pot Roast
Finally add your braising liquid – 3 parts of broth blend, cut with 1 part of red wine. You want the marinade to come up and cover about 50% of the chuck roast. Cover the pan with aluminum foil and cook for 4:30 hrs at 350°F.
Let the pot roast rest for a while, then serve.
Enjoy!
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Any suggestions on what type of wood would be the best to use to smoke?
Any wood that you prefer with beef would do well. Pecan for a more mild smoke flavor. Hickory or mesquite for stronger smoke flavor.
I want to try the smoked pot roast but have a question. My electric smoker only goes to 275 degrees instead of the 350 called for. How much additional cooking time should I allow at 275? I could get that temp on my gas grill but maintaining it at a target temp is always a challenge. Advice?
Hi John, that’s a tough one, however in most cases if you can’t smoke to time at the heat in the recipe, then use a meat thermometer and smoke to temperature. Most beef cooks like brisket and beef ribs it is suggested you wrap at around 160-170F. Not sure how long it would take to get you to 160F internal meat temp on your specific smoker but that would be a good temp to gauge the wrap time.
Going by internal temp is something that I can do. Thank you for your swift response. Keep up the great work and useful information.
Hi I entered for the smoker but I live in Canada so I don’t know if I qualify