Smoked/Roasted Pot Roast.

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Savannahsmoker

Senior Cook
Joined
Dec 21, 2008
Messages
245
Location
Savannah, GA
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_1177546_0_be459b3e809e4c5525681e256ee6a526.jpg


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_1177546_1_9d4ab5990cdaa599ff157de0bb8ba6ce.jpg


img_1177546_2_da83a4826395ec16cc28219e21ffe057.jpg


While the roast was being smoked we put the veggies together.
img_1177546_3_b81c35ef0f690b88bc031cb41177bf12.jpg


After the smoke, seared the meat on all sides in the cast iron dutch oven.
img_1177546_4_2b029a543de225425d9241908df7cafc.jpg


After searing, deglazed the dutch oven to get all those savory morsels of goodness loose and let it reduced.
img_1177546_5_a60005d28737f6fa167cf16ffd91618f.jpg


For the roux, added four tablespoons of butter and flour to make the lovely thick chocolate roux.
img_1177546_6_3fd2fcec119ec6363382077a8453686c.jpg


Roux after thirty minutes of constant stirring over low heat.
img_1177546_7_9b531f4846facc5c11a55a489621962d.jpg
 
Now for the gravy sauce to cook the roast in, stirred in two cans of beef broth and brought to a boil.
img_1177548_0_465179766424de5912a65acc8747db1a.jpg


Layered the bottom with root vegetables and laid the seared smoked chuck on top.
img_1177548_1_e9743ea4c41c8dd9f280c50eb91f5b16.jpg


More to follow, later y'all.:)
 
Good Morning,

Got about 8:00 Sunday morning to get this cook going prior to church.
Pulled the dutch oven with roast out of the fridge and fired up the cooker.

Cooker at about 325 degrees so in went the roast to cook for four hours, when it will be time to add the veggies.
img_1177842_0_86c7c5da63ed7098ad8f97c85208c93e.jpg

img_1177842_1_a7b2a09013ab4a1b550a255dc457b436.jpg
 
very nice, ss.

i've never braised a pot roast in gravy before. i always make the gravy after braising in a thinner liquid ( like stock and wine).

do you have to watch that it doesn't get too thick?
 
Four hours at 325 so in go the veggies plus some red wine for antitoxins.
img_1177968_0_b252337493e969b1049b0b9efc826c3a.jpg


One more hour and it was finished.
img_1177968_1_694b4ffa41c85738b983977c9454f965.jpg


Sorry about no plated pics but it was time to eat and the grand youngins were keeping me busy.

Thanks for looking and comments.
 
Opps, just found a cell phone pic of grandson’s plate of smoke/roasted pot roast. Sorry about quality of pic from cell phone.
img_1178032_0_d9c041feea6417a153ee56f4e7ce218c.jpg


Comfort Food.
 
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.
 
That is one fantastic looking meal. :yum: I can see why the grands ( and probably everyone else) would want to start digging in on dinner and nevermind stopping for more photos.
 
Back
Top Bottom