Savannahsmoker
Senior Cook
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.
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.