Most of us have our favorite go-to recipe for pot roast but every now and again, it’s fun to test the waters. This recipe infuses extra flavor to the beef via your favorite wood smoke. Go light on the smoke—it will be in the broth and too much smoke flavor will overpower the unique tastes and textures of this tasty dish.I recommend a mix of lighter woods and your favorite stronger wood. I like a mix of Cherry-Apple-Mesquite that gives a softer smokiness to the meat with a touch of bite from the mesquite.A heads-up: Because this meat will braise for several hours, the smoke is only there for flavor and the meat will not be fully cooked by smoking. Also, don’t smoke all the veggies! Experiment with how many you smoke each time you prepare the dish. Too many smoked items in the final dish every bite will taste the same.