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4.34 from 15 votes

Perfectly Smoked Pot Roast

This mouthwatering Smoked Chuck Pot Roast will quickly become the gold standard by which you measure all other pot roast recipes. Fork tender and packed with flavor, this pot roast is packed with a depth of flavor you'll be craving for weeks to come!
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Smoke Time 1 hour 45 minutes
Total Time 6 hours 25 minutes
Servings 4
Author Chris Riley

Ingredients

  • 2.5-3 lb chuck roast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp beef BBQ rub
  • 1 tsp ancho chile powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic sliced
  • 2 lb baby gold potatoes (about 12)
  • 12 oz rainbow baby carrots
  • ½ of a large white onion quartered
  • 1 jalapeno chopped
  • 1 (14 oz.) can of beef broth
  • 1 cup water
  • 1 tbsp Liquid Steak seasoning
  • 2 bay leaves
  • 4 tbsp butter (optional)

Instructions

  • Preheat the smoker to 180 degrees.
  • In a medium bowl combine the garlic powder, onion powder, Beef BBQ rub, ancho chile pepper, salt, and pepper. Mix well
  • Rub down each side of the chuck roast with the seasoning mixture.
  • Using a sharp knife, make slits in the meat and insert slices of garlic into the meat.
  • Place the chuck roast into the pre-heated smoker and close the lid.
  • Smoke at 180 degrees for about an hour and forty five minutes.
  • Remove the meat from the smoker and raise the temperature of the smoker to 250 degrees.
  • In a large dutch oven or aluminum pan, add the potatoes, carrots, onions, and jalapeno.
  • Place the smoked chuck roast on top of the vegetables.
  • Then add the beef broth, water, liquid steak seasoning, bay leaves, and butter.
  • Cover and place in the smoker and let smoke for about four and a half hours or until the meat is fork tender and vegetables are soft.

Video

Notes

  • We based the meat every hour with the liquids from the pot (with a ladle)
  • Wood Pellets (we used a Signature Blend)
  • Cooking times may vary depending on smoker/ temperature