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*Pot Roast & veggies - smoked

I grew up with roast and potatoes for Sunday dinners and wanted to recreate that same taste, but on the smoker. The result was amazing! Enjoy this week's recipe for pot roast, potatoes and carrots.


3 - 5 lb Chuck Roast

Salt & Pepper

Onion Powder

Garlic Salt

1 pkg Lipton Onion Soup Mix

2 Cups Baby carrots

2 Cups potatoes


Save juice drippings from roast

Beef bullion, to taste



Salt & Pepper, to taste


  1. Heat smoker to 165* (super smoke), or 185* if you do not have the super smoke option.

  2. Season roast with salt, pepper, onion powder and garlic salt. Put directly on grill grate and cook 1 - 1 1/2 hours.

  3. While it cooks, cut potatoes into cubes or small chunks. Dissolve onion soup mix in 4 cups hot water.

  4. After 1 1/2 hours take roast off grill and put in a Dutch oven pan (7 quart).

  5. Turn heat up to 275*. While smoker heats, add soup mix, carrots and potatoes to the Dutch oven pan with the roast. Put lid on pot/pan and put it on the smoker.

  6. Cook at 275* for 4 1/2 - 5 hours, or until the meat falls apart.

For gravy:

  1. Take extra juice from the Dutch oven pan. Put it in a saucepan over medium-high heat. Mix flour and warm water in a measuring cup until all lumps are gone. Pour into saucepan. Taste. Add beef bullion, salt and pepper if needed. Stir until thick.

Serve roast & veggies with gravy. Enjoy!

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