Easy Smoked Pot Roast Dinner

5 from 2 votes

My easy smoked pot roast dinner is savory, beefy, filling and delicious! The added smokey flavors make this the perfect comfort food.

Prep Time15

Cook Time6

Course: Main Course

Cuisine: American

Keyword: easy dinner ideas, easy grill recipe, easy pot roast, easy smoker meals, pot roast, smoked dinner ideas

Servings: People

Author: Maciek Zurawski

Ingredients

Smoked Chuck Roast Ingredients

3 lbs Chuck roast
1 tbsp Worcestershire sauce
2 tbsp All purpose rub
2 tbsp Steak seasoning

Pot Roast Ingredients

5 Yellow potatoes
1/2 bag Baby carrots
3 sticks Celery
1/2 Yellow onion
4 Garlic Cloves
2 Bay leaves
3 sprigs Thyme
3 cups Beef broth
1 cup Red wine
1 tbsp Red wine vinegar
1 tbsp All purpose rub
Handful of chopped parsley

Gravy Thickener

2 tbsp All purpose flour
2 tbsp Butter

Instructions

Coast the chuck roast with Worcestershire and season with an equal mix of all purpose and steak seasoning. Make sure to season generously on all sides.
Preheat the smoker to 225 degrees. If you are using a charcoal or gas grill, make sure to set up the grill for indirect heat.
Place the seasoned roast on the grates and let it smoke for 4 hours.
Cube up yellow potatoes and onion. Thinly slice celery and cloves of garlic and use whole baby carrots. If you prefer using a regular carrot, make sure to chop it up into bigger than bite size chunks. Place all the veggies into a large dutch oven.
Season the vegetables with an all purpose rub and mix everything together.
After 4 hours on the smoker, the chuck roast should have a nice dark bark on the outside. Transfer it from the grill and place it on top of the the veggies in the dutch oven.
Add beef broth and red wine. Add enough liquid to touch the bottom of the roast.
Add a few sprigs of thyme and bay leaves, close the lid and place it back on the grill for 2-3 hours. Increase the temperature of the grill to 300 degrees.
Once the chuck roast is fork tender it's time to remove it from the grill.
Using heat resistant gloves or 2 forks, carefully, start shredding the chuck roast. Throw away any fatty chunks.
Taste the gravy and adjust for salt, pepper and acidity. For flavor add more salt. For acidity add a few more splashes of red wine vinegar.
To thicken the sauce mix the room temperature butter and flour together creating a paste. Drop that into the braising liquid and mix. After a few minutes the sauce will thicken and color will become slightly lighter. Add the shredded meat back into the roast.
Plate the veggies with the shredded meat and plenty of gravy. Garnish with fresh parsley, serve and enjoy!

Notes

Use a binder that works for you. Binders may include hot sauce, yellow mustard or olive oil. None will leave any taste in the meat except for the hot sauce that may leave a little heat.
Avoid chopping veggies into small bite size chunks. Once they soften during the braise, they will fall apart and become a big mush. You want some substance and larger cuts to make this a true hearty meal.
If you want to avoid wine in this recipe, just add more broth and a tablespoon of red wine vinegar for the acidity.

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