Easy Smoked Beef Chuck Pot Roast

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...

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lb chuck roast, bone-in or boneless
medium-sized yellow onions, peeled and quartered
lb small butterball potatoes
large bunch carrots, stalks removed and peeled
sea salt and black pepper
Tbsp chopped garlic
cups chicken stock

Prep the meat with salt and pepper and bring to room temperature.


Prep the smoker or grill (set for indirect heat) and fill smoker box with dry wood chunks or chips.


Place meat on rack in smoker and maintain constant level of light smoke at approximately 225F degrees, refilling smoker box with chips as necessary. The total smoke time is up to you. I recommend at least 1.5 to 2 hours.


During the final hour of smoking, add the onion halves or quarters and maybe the potatoes.


The Braise:
Place chopped onions (and other veggies like chopped carrots and celery if your recipe calls for them) in the crock pot* with 1 tablespoon of unsalted butter and 2-3 tablespoons of Pomace Olive Oil (or other cooking oil) and sauté on HIGH until all are softened.
Add smoked meat and 2 cups of chicken stock to pot, cover and reduce heat to LOW. (Depending upon your crock pot settings, this may eventually bring contents of pot to slow boil. If so, reduce the temperature to WARM).


The Low & Slow Cook:
After turning the control to the WARM setting, add the rustic carrots, sliced potatoes (or whole if they are small ones) and 1 tablespoon of chopped garlic.
Cover and cook at this temperature until such time as the potatoes and carrots are fork tender.
Remove from heat and add additional tablespoon of garlic and place in fridge overnight.
To serve, remove portion that you wish to re-heat, add to medium-size sauce pan and simmer until warm.
Spoon into serving bowls and garnish with chopped parsley and freshly ground pepper to taste.

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