Good Old Pot Roast on the Smoker


 

Cliff Bartlett

R.I.P. 5/17/2021
We've been having some pretty cool mornings, low 40's, and highs in the low 70's for several days now so I thought Pot Roast sounded good. By the time I got around to it yesterday it got up to 97 outside. So much for the fall themed cook. Used a 2.5 lb. chuck roast. Seasoned it heavily with Cattlemen's Tri Tip seasoning. It's a nice coarse rub and goes really well with beef. Here goes.

Seasoned the meat.

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Got it on the WSM running at 350.

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After 45 minutes. Flipped.

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After another 45 minutes.

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Got the veggies ready.

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Transferred the roast to a foil pan, added vegetables and poured in brazing liquid. Beef broth, chicken broth and red wine.

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Foiled the pan and let it ride at 350 for 3 1/2 hours. Took a peek at the 2 1/2 hour mark. Meat not quite fork tender, almost though.

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All done after another hour.

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Brought it in to rest.

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Man, was this meat tender.

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You have to have bread with pot roast. Made this loaf earlier in the day. Seeded Sourdough.

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Plated.

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Wow, this was the best pot roast I've ever had. That Cabernet in the brazing liquid contributed to a wonderful flavor. The rub provided just a subtle kick. Will be doing this cook again. Thanks for looking everyone and have a great weekend.
 
Beautiful cook Cliff, nothing like a hardy fall dinner in 97 degree heat :p. I use the same braising ingredients that you used but never put anything on the meat except SPOG, going to try something different next time. I really like the flavors red wine adds I use mostly cabs, merlots and zins. I did a modified pepper stout beef using zinfandel instead of beer came out great.
 
Cliff, now that looks really GUUD!!!!
Will have to be fixin' a roast & veggies real soon.
Looking forward to cooler weather soon. Hopefully some snow too.
 

 

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