Smoked Pot Roast

Recipes

Source: Christie Vanover, HPBA Ambassador

Yields: 6 servings

Ingredients

  • 3 1/2 pounds chuck roast
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon oil
  • 1 cup sweet onion, diced
  • 1 cup crimini mushrooms, chopped
  • 1-ounce packet onion soup mix
  • 10 1/2-ounce can cream of mushroom soup
  • 10 1/2-ounce can beef broth
  • 3 cups potatoes, diced
  • 1 cup carrots, sliced
  • 1 cup water
  • 1/2 cup red wine
  • 2 bay leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Directions

  1. Heat the smoker to 225-250°F degrees. TIP: Turn your gas grill into a smoker by placing wood chips in a vented foil pouch on the grill grates, or using a smoke tube, which uses wood pellets.
  2. Season the chuck roast on all sides with salt and pepper. Smoke for 2 hours to an internal temperature of 140°F degrees. Let rest.
  3. Place a large pot on the grill over medium heat. Heat the oil. Sauté the onions and mushrooms, until tender.
  4. Add the onion soup mix, cream of mushroom soup and can of beef broth. Chop the beef and add to the pot. Cover and simmer until the beef is tender, about 2 1/2 hours.
  5. Add potatoes, carrots, water, wine, bay leaves, garlic and onion powder. Cover and continue cooking for 1 hour, until the potatoes and carrots are fork tender. Season with salt and pepper to taste.

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Who is HPBA?

Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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