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Old 08-19-2012, 05:39 PM   #11
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Thanks for sharing. Pot roast is a big favorite dish of mine. Love to make it in the winter. I also use boneless chuck but have never smoked one.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 08-19-2012, 07:19 PM   #12
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Great Job! I really look forward to seeing your Q theads.

I dub thee Pit Master.


"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
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Old 08-19-2012, 09:44 PM   #13
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That is one fantastic looking meal. I can see why the grands ( and probably everyone else) would want to start digging in on dinner and nevermind stopping for more photos.
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Old 08-23-2012, 04:33 AM   #14
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Originally Posted by Savannahsmoker View Post
Opps, just found a cell phone pic of grandson’s plate of smoke/roasted pot roast. Sorry about quality of pic from cell phone.

Comfort Food.
Looks fabulous!

All I really need is love, but a little chocolate now and then doesn't hurt
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recipe, roast

Smoked/Roasted Pot Roast. [B]Grand Youngins asked for pot roast and y’all know how it is. So, I picked up five pounds of choice boneless chuck roast to do a Smoked / Roasted Pot Roast. Ingredients are below plus butter and flour for roux and Beaujolais wine to de-glazed the pan and plus a cup in the cook for antioxidants. [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_0_be459b3e809e4c5525681e256ee6a526.jpg[/IMG] Rinsed and dried off the chuck and stuffed it with one bulb of sliced garlic. Seasoned the chuck and put it in the smoker that was preheated and set at 155 for about two hours. [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_1_9d4ab5990cdaa599ff157de0bb8ba6ce.jpg[/IMG] [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_2_da83a4826395ec16cc28219e21ffe057.jpg[/IMG] While the roast was being smoked we put the veggies together. [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_3_b81c35ef0f690b88bc031cb41177bf12.jpg[/IMG] After the smoke, seared the meat on all sides in the cast iron dutch oven. [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_4_2b029a543de225425d9241908df7cafc.jpg[/IMG] After searing, deglazed the dutch oven to get all those savory morsels of goodness loose and let it reduced. [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_5_a60005d28737f6fa167cf16ffd91618f.jpg[/IMG] For the roux, added four tablespoons of butter and flour to make the lovely thick chocolate roux. [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_6_3fd2fcec119ec6363382077a8453686c.jpg[/IMG] Roux after thirty minutes of constant stirring over low heat. [IMG]http://www.discusscooking.com/attachments/photobucket/img_1177546_7_9b531f4846facc5c11a55a489621962d.jpg[/IMG][/B] 3 stars 1 reviews
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