The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Smoked Pot Roast recipe upgrades the classic dish by infusing it with a delicious smoky flavor. It’s easy to make, and the meat is juicy and tender.
It costs $23.26 to make this recipe which serves eight. That works out to be $2.90 per serving.
We all love using a slow cooker to make Pot Roast for Sunday dinner. After all, a beef chuck roast is a classic recipe. We take this beloved classic and elevate it to the next level by putting it on the Traeger for a Smoked Pot Roast.
The result is a tender, juicy, melt-in-your-mouth beefy flavor with a wood fire-infused taste that is simply irresistible. The smoky flavor will leave you drooling for more with each bite.
By cooking this roast low and slow on a smoker pellet grill, the flavors are enhanced by the wood pellets, and the naturally tough cut of beef has the chance to break down, creating the tender pieces of meat we love. It has so much flavor.
If you are new to smoking foods on a smoker grill, this recipe is a great one to start with. A chuck roast is less expensive than brisket and can be less intimidating for many to cook with a smaller cut of meat.
The prep time for this chuck roast recipe is only fifteen minutes! First, rub the roast with the dry spice rub, smoke it for two hours, then place the roast in the dutch oven with all the veggies and smoke it for an additional five hours. After tasting this Smoked Pot Roast, you may never go back to the traditional crockpot cooking process again!
Ingredients & Cost:
- 3 pound chuck roast – $12.87
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon onion powder – $0.03
- 3 cups fingerling potatoes – $3.36
- 1 teaspoon smoked paprika – $0.21
- 1 teaspoon marjoram – $0.20
- 2 cups sliced celery – $0.36
- 1 teaspoon coarse black pepper – $0.07
- ½ teaspoon coriander seed – $0.05
- 2 cups baby carrots – $0.86
- ¼ cup chopped green onion – $0.23
- 1 shallot – $0.49
- ½ cup fresh pearl onions – $0.81
- 1 cup red cooking wine – $1.42
- ½ cup Bloody Mary mix – $0.42
- 2 ½ cups beef stock – $1.20
- 1 teaspoon sea salt – $0.04
- 3 sprigs Rosemary – $0.36
- 5 sprigs thyme – $0.25
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
INSTRUCTIONS
- First, preheat the smoker to 180° F for fifteen minutes.
- Next, using a small bowl, mix together the garlic powder, onion powder, smoked paprika, marjoram, coarse black pepper, and coriander seed.
- Then rub the mixture onto the chuck roast.
- Set the roast directly on the grill grates.
- After smoking the roast for two hours, increase the temperature of the smoker to 275° F.
- Then, add the roast to a large Dutch oven.
- Add the vegetables, beef broth, red wine, seasonings, and remaining ingredients on top. Cover the Dutch oven and put the lid on the smoker.
- Finally, cover and cook for an additional five hours on the smoker.
- Remove the roast and veggies when finished and serve!
RECIPE VARIATIONS
- Instead of red cooking wine you can use beef broth.
- We’ve used a variety of potatoes in this recipe with great success. So if you don’t have fingerling potatoes, then you can use Yukon gold, red bliss, or even russet potatoes.
- Tomato sauce or tomoato soup can be used instead of Bloody Mary mix.
STORAGE TIPS
Serve: You can keep the smoked pot roast out for about two hours before it needs to be covered and refrigerated.
Store: Cover and keep it in the refrigerator for 3-4 days.
Freeze: We like to freeze the meat because the veggies get too mushy when you’re frozen and then defrosted. Place the meat in a freezer-safe container or Ziploc bag and freeze for about two months.
COOK’S TOOLS
- Smoker Grill
- Measuring cups
- Liquid measuring cup
- Measuring spoons
- Cutting board
- Chef’s knife
- Dutch Oven
- Small mixing bowl
RECIPE FAQs
Smoking a pot roast is not just a good idea; it is a great way to make a roast! A pot roast does best when it is cooked at a lower temperature to allow the connective tissue, which makes the meat tough, to break down and become tender. Smoking it does just that, plus adds the fabulous wood fire flavor.
A 3-pound roast will take about 5 hours to smoke. Initially, start with the temperature at 180 degrees F and then bump it up to 225 degrees F for the remainder of the cooking time. However, each smoker grill is different, so the cooking time may vary slightly for the roast to get to the doneness you prefer.
There is no need to wrap the roast in aluminum foil when smoking it. Instead, place it directly on the grill grates for the first two hours. Then place it in the dutch oven with the veggies, cover the dutch oven with its lid and place it back on the smoker for an additional five hours. The juices that the foil would catch will be caught in the dutch oven.
MORE MAIN DISH RECIPES
- Chicken and Pepper Stir Fry
- Instant Pot Lentil Bolognese
- Chicken Parmesan Subs
- Instant Pot Country Style Ribs
- Grilled Pork Chops
- Papa’s Gone All Day Stew
- Stuffed Flank Steak Pinwheels
- Beef Chuck Roast
- Foolproof Grilled Ribs
- Machaca Burritos
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Smoked Pot Roast Recipe
Recipe Cost 23.26 Serving Cost 2.90Equipment
- Smoker Grill
- Measuring cups and spoons
- Liquid measuring cup
- cutting board
- chef's knife
- Dutch oven
- small mixing bowl
Ingredients
- 3 pound chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon marjoram
- 1 teaspoon coarse black pepper
- ½ teaspoon coriander seed
- 3 cups fingerling potatoes halved
- 2 cups baby carrots
- 2 cups sliced celery
- ¼ cup chopped green onion
- 1 shallot thinly sliced
- ½ cup fresh pearl onions not frozen
- 1 cup red cooking wine
- ½ cup Bloody Mary mix
- 2 ½ cups beef stock
- 1 teaspoon sea salt
- 3 sprigs Rosemary
- 5 sprigs thyme
Instructions
PREP SMOKER:
- Preheat the smoker to 180° F for 15 minutes.
RUB ROAST:
- Combine the garlic powder, onion powder, smoked paprika, marjoram, coarse black pepper, and coriander seed in a small bowl or ramekin and then rub it onto the chuck roast.
SMOKE ROAST:
- Place chuck roast directly on the grill grates and smoke for two hours.
- Increase the temperature of the smoker to 275° F.
ROAST VEGGIES AND MEAT:
- Place the roast in a large dutch oven and then add all of the remaining ingredients on top of the roast. Cover the Dutch oven and put the lid on the smoker and cook for five hours on the smoker.
SERVE:
- Serve and enjoy!
Toni says
This was really huge hit at my house It is so perfect for my family!
Claudia Lamascolo says
We love smoked anything this will be a huge hit here got to make this over the weekend!
Patricia @ Grab a Plate says
This looks like a fabulous main dish! I don’t have a smoker, but this makes getting one tempting! Wonderful dish!
Beth says
We love breaking out the smoker in the winter. I’m glad we chose this recipe. It elevates pot roast to a whole new level! Thanks.
Heidy says
This Smoked Pot Roast was outstanding and so tender the entire family enjoyed this juicy Smoked Pot Roast! I used the leftovers for sandwiches for the kids and hubby. We really enjoyed this recipe! Have a great day.
Julie says
After smoking it for 2 hours can I just finish it off in the oven? 7 hours is too long.
Jess Jankowski says
Hi Julie, we have not tested this recipe that way so we cannot give you a definite answer. We have not found 7 hours to be too long and recommend trying it! If you try finishing it in the oven, let us know how it goes!