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Smoked Pot Roast

Sometimes you just want some good old fashioned pot roast. Well, this pot roast is a step up because you get all that delicious smoked flavor. This recipes serves 4 - 6 people.


Maple Pellets

16 oz Chuck Roast

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Salt

1 teaspoon Pepper

2 Cups baby red potatoes, halved

2 Cups Carrots, 2-inch diced (or baby carrots)

2 Cups Pearl Onions, peeled

1 teaspoon ancho chili powder

1 Cup Sherry or Red Wine (or Red Wine Vinegar)

1 Tablespoon Rosemary

1 Tablespoon Thym

2 Cups Chicken Stock


1. Combine the garlic powder, onion powder, salt & pepper. Rub roast with mixture.

2. When ready to cook, set temperature to 180* F and preheat, lid closed for 15 minutes.

3. Smoke the chuck roast for 1 1/2 hours. Remove roast from grill and increase temperature to 275*F.

4. Transfer the smoked chuck roast, potatoes, carrots, onions, chili powder, sherry wine, rosemary, thyme, and chicken stock to a large Dutch oven.

5. Place the lid of the Dutch oven and place into the smoker. At 275*, braise the roast for 4 - 5 hours or until meat is very tender.

6. Shred/cut roast and serve with the potatoes and carrots.

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