Pot roasts are a traditional meal to have for Sunday dinner, especially in the colder months. The ingredients are fairly inexpensive and the meal easily feeds up to 10-12 people. Cook the Dutch oven pot roast on the grill for a few hours. Add a kiss of post oak smoke flavor and smoked pot roast may become your favorite Sunday meal!
Which Meat Should I Use for a Smoked Pot Roast?
Can you smoke a chuck roast for this? Yes! Chuck roasts are ideal for smoked pot roast. This cut of beef comes from the shoulder of the cow, which is tougher because the muscle gets used a lot. A slower, longer cook helps break down the muscle to make it more tender. These cuts of beef are usually three pounds and cost is fairly low.
Prep the chuck roast by seasoning it with a blend of salt, pepper, garlic powder, and onion powder. Your favorite beef rub will work, too. Season all sides and its ready for the grill.
Preheat your grill to 200 degrees over indirect heat with post oak wood. Once grill is up to temp, place chuck roast on and smoke for 90 minutes.
The Dutch Oven Pot Roast
When the chuck roast is about finished smoking, get your Dutch oven and start prepping the rest of the ingredients. For this reason, you could also call this a Dutch oven pot roast. I use a cast iron Dutch oven for cooking outdoors, especially on the grill. Peel and cut carrots about two inches long. I like about 2.5 cups worth of those and cut yukon gold yellow potatoes. The last vegetable, white onion, I dice 3/4 cup worth.
Pour in three cups of beef stock, two sprigs of fresh rosemary, and a tablespoon of thyme. Place the 3 lb chuck roast in Dutch oven. With that down, bring your grill up to 275 degrees. Add some more of the beef seasoning from earlier to help with the flavor. Place lid on Dutch oven and take out to the grill.
Smoked Pot Roast Internal Temp
The smoked pot roast internal temp should reach at least 203 degrees, similar to brisket. Using a digital meat thermometer, the probe should poke through like butter. In my experience, the roast will be in the Dutch oven for three hours to reach this point. The carrots and potatoes will be fork tender.
Remove the smoked pot roast from the grill and place the roast on a cutting board. Shred the tender roast with two forks until finished. Place meat back in Dutch oven, mix a little, then serve.
Smoked Pot Roast in Dutch Oven
Take that traditional pot roast to the next level by smoking the beef with oak wood and cooking in your Dutch oven. Mixed with seasonings, vegetables, and beef stock, this slow cooked meal will be your new standard for Sunday dinners!
Ingredients
- 1 chuck roast (about 3 lbs)
- 1 Tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 3 Cups beef stock
- 2 1/2 Cups carrots
- 2 1/2 Cups yukon gold potatoes
- 3/4 Cup onion, diced
- 1 Tablespoon thyme
- 2 sprigs rosemary
Instructions
- Preheat grill to 200 degrees with oak wood over indirect heat. Season chuck roast on all sides. Place on grill for 90 minutes.
- About 10 minutes before chuck roast is done smoking, peel and cut carrots into two inch-long segments. Cut potatoes into 1-2 inch sections. Dice onion. Place vegetables in Dutch oven. Pour in beef stock. Add chuck roast to Dutch oven and add rest of seasoning, along with thyme and rosemary. Place lid on Dutch oven.
- Place Dutch oven on grill and turn up heat to 275 degrees. Cook for three hours or until the beef is probe tender. Remove from grill.
- Remove the roast itself from the pot and shred. Place back in Dutch oven, mix around, and serve.
Notes
1. Use your favorite beef rub in place of salt, pepper, garlic powder, and onion powder.
2. If post oak wood is not available for smoking wood, use hickory.
3. This recipe can be adapted to cook in the oven. Remember that no smoke flavor will be added.
Nutrition Information:
Yield: 10-12 servings Serving Size: 6 ozAmount Per Serving: Calories: 515Total Fat: 32gSaturated Fat: 13gCholesterol: 200mgSodium: 95mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 52g
Nutrition information isn’t always accurate.
