Hickory Smoked Pot Roast
A smoked chuck roast is the only acceptable way to make pot roast at Barbecue at Home. Traditionally, a boring pot roast would involve throwing everything in a crockpot all at once. But with this Hickory Smoked Pot Roast recipe, we’ll show you how to put a smokey twist that will blow your tastebuds away.
Let’s add a little more flavor by smoking the chuck roast first. This way, this already flavorful dish will become even more rich and smokey. This recipe is a great way to make a hearty and filling dish that everyone will love. The combination of the veggies and other spices are key, just like any pot roast! Personally, I love to make dishes like this because it’s easy to have one dish at the end where everything compliments each other. It has to be said: an excellent dish never goes unnoticed in a busy house. Before you know it, even the picky eaters will crave smoked chuck roast once you follow this pot roast recipe.
Now, I know what you’re thinking, “smoking a pot roast?”. But don’t knock it till you try it! Putting your pot roast in the smoker will enhance its flavors and will leave you doing it every time. Now, maybe you’re asking yourself, how to smoke a chuck roast. The good news is that’s where we come in! If you follow along, you’ll see that first, you have to rub the entire chuck roast with Worcestershire sauce and evenly sprinkle all sides with Dickey’s Beef Brisket Rub. This allows the chuck roast to be engulfed with additional yummy flavors for another hour while you prepare the smoker. Then, you smoke the chuck roast for 3 ½ hours and then finish it off with the vegetables in the oven for an additional 2 hours to get extra soft and tender.
Does this pot roast recipe take a couple extra steps? Yes, but it will all be worth it in the end. If you don’t believe us, you are just going to have to try it out for yourselves. We are professional chefs here at Barbecue at Home after all.
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4 Lbs Chuck Roast
2 Tbsp Worcestershire Sauce
2 Tbsp Dickey's Beef Brisket Rub
4 Cups Water
1 Diced Yellow Onion
2 Tsp Chopped Fresh Garlic
3-4 Carrots, Peeled and Diced
1 Turnip, Peeled and Diced
10-12 Red Potatoes, halved
2 Tbsp Italian Parsley
3 Tbsp Olive Oil
4 Tbsp Flour
1 Packet French Onion Soup Mix
1 Cup Red Wine or Stout Beer
2 Bay Leaf
Rub entire chuck roast with Worcestershire sauce.
Season chuck roast evenly on all sides with brisket rub. Allow brisket to marinate 1 hour as you heat the smoker to 275˚ F.
Place the chuck roast into the smoker and smoke for 3 1/2 hours.
While brisket is smoking prepare and cut all vegetables. Toss vegetables in olive oil and place in a roasting pan. Place over a medium flame and slightly saute the vegetables and potatoes. Cook for 5 minutes.
Add flour to pan and mix well to coat the vegetables.
Add red wine, water, bay leaf, and French onion soup mix to the pan. Place partially smoked chuck roast into the center of the pan. Cover with foil and bake in a 250˚F oven for 2 hours to fully cook meat.
Once the roast is cooked and falling apart, add the tender vegetables to the roast pan and serve.