Sunday Pot Roast


 
Mike Coffman

Mike Coffman

TVWBB Olympian
A 4 pound boneless chuck roast marinated overnight with a homemade marinade of beef broth,
Worcestershire, Louisiana hot sauce and garlic powder. Out of the marinade this morning and
seasoned with garlic pepper and Simply Marvelous Peppered Cow.


Put on the WSM, using lump charcoal and a mixture of pecan and cherry splits.


Veggies consisted of red potatoes, baby carrots, onion and garlic.


The roast was pulled off the WSM at 155 internal temp and put on the bed of veggies. I added
some Worcestershire sauce and beef stock to the mixture.


Wrapped and back onto the WSM.


196 internal and the roast was probe tender in several places and the veggies were done. Total
cook time was just a little over 6 hours. WSM maintained a steady temp of 250.


Here’s your plate. (First serving!):p


Not quite like mom use to make, but nothing to sneeze at either. Very tender, moist and delicious.

Thanks for looking!
 
Looks really good. Smoked chuck has become a real favorite at my house. Just seems to be so much more forgiving than brisket to get right.
 
Ah, yes...the smoked beef chuck...one of my favorites. I usually shred it and serve it as I would pulled pork. I very much like how you finished the cook by braising the pot roast with stock & veg in the smoker. I hope you don't mind me plagiarizing your technique, Mike.
 
Very nice pot roast!! I haven't had that in a long time but it was a staple on Sunday nights when I was a kid.
 
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