Pot-Chuck Roast w/veggies


 
R

Rick Kramer

TVWBB All-Star
Does anyone smoke pot roasts New England style? You know, the kind Mom used to make in the oven with a big pot (or bag) w/potatoes, onions, and carrots mixed in. Then topped with a nice gravy made from the drippings.

Any recipes for the smoker that replicates that?

Thanks for any suggestions!

Rick
 
Thanks Ken! I forgot about that one. Looks delicious. Anything that Stogie makes has to be good!

Guess I should've said Yankee pot roast. New England makes the clam chowder.
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Schnuck's has CAB boneless chuck roasts on sale for $1.99 LB. Think my results will be the same as with a bone-in?

Rick
 
Not sure if the results were the same but they sure were tasty!
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These roasts ended up only weighing about 1.75 lbs each. So I decided to take a slightly different approach. I used Stogies rub on the meat and veggies. Cooked the roast directly on the grate at 325* for a half hour each side. Lowered the temp in the cooker to 275* while I put the roast in a half pan and added the veggies and water. Covered pan and cooked for 2.5 hrs more. Rested for about 15 mins and served it up. Man that was some good eats!

http://i265.photobucket.com/albums/ii234/PitStopBBQ/DSCF3075.jpg[/img]
 
Oh man Rick, I just finished dinner and that pic made me so hungry again! I think that chuck is one of the best cooks. Smoking prior to braising is fantastic...sure crowd pleaser!
 
I'm eating a bagel and cream cheese and opened this pic.......threw the bagel at the dog and I began licking the screen! Now I have cream cheese schmeared on my screen and none of that fantastic looking roast in my belly!! Excellent!!
 
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