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Old 08-18-2012, 06:51 PM   #1
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Smoked/Roasted Pot Roast.

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.


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.




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


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


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


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


Roux after thirty minutes of constant stirring over low heat.

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Old 08-18-2012, 06:57 PM   #2
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Now for the gravy sauce to cook the roast in, stirred in two cans of beef broth and brought to a boil.


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


More to follow, later y'all.
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Old 08-18-2012, 07:33 PM   #3
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That looks fabulous!

Brilliant photos and step by step instructions too
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Old 08-19-2012, 09:13 AM   #4
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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.

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Old 08-19-2012, 10:29 AM   #5
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Wonderful, SS!
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Old 08-19-2012, 02:47 PM   #6
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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?
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Old 08-19-2012, 03:43 PM   #7
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very nice, ss.

do you have to watch that it doesn't get too thick?
It is first making a Roux and than add liquid to thin it out. Great favor penetrates into meat and veggies when stating with a roux. Just ask those Cajuns.
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Old 08-19-2012, 03:45 PM   #8
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Four hours at 325 so in go the veggies plus some red wine for antitoxins.


One more hour and it was finished.


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

Thanks for looking and comments.
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Old 08-19-2012, 04:43 PM   #9
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Wow. That was nice. Thanks. I bet it tasted great!
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Old 08-19-2012, 05:32 PM   #10
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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.
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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.
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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.

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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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Quote:
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!
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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]https://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]https://www.discusscooking.com/attachments/photobucket/img_1177546_1_9d4ab5990cdaa599ff157de0bb8ba6ce.jpg[/IMG] [IMG]https://www.discusscooking.com/attachments/photobucket/img_1177546_2_da83a4826395ec16cc28219e21ffe057.jpg[/IMG] While the roast was being smoked we put the veggies together. [IMG]https://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]https://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]https://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]https://www.discusscooking.com/attachments/photobucket/img_1177546_6_3fd2fcec119ec6363382077a8453686c.jpg[/IMG] Roux after thirty minutes of constant stirring over low heat. [IMG]https://www.discusscooking.com/attachments/photobucket/img_1177546_7_9b531f4846facc5c11a55a489621962d.jpg[/IMG][/B] 3 stars 1 reviews
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