Smoked Roast
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.
Servings: 8 people
Calories: 416kcal
Cost: $30.40
Equipment
- 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!
Notes
To quickly peel the pearl onions, boil water and toss them inside for 30-45 seconds. The peel will slide right off.
Nutrition
Serving: 2cups | Calories: 416kcal | Carbohydrates: 19g | Protein: 36g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1217mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4806IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 5mg