Smoked Pot Roast

395 mins
Serves 1
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Directions

  1. 1Preheat the smoker to 250°F.
  2. 2Preheat the smoker to 250°F.
  3. 3Preheat the smoker to 250°F.
  4. 4Coat the roast in a light layer of mustard as a binder, then season it with the beef rub.
  5. 5Coat the roast in a light layer of mustard as a binder, then season it with the beef rub.
  6. 6Coat the roast in a light layer of mustard as a binder, then season it with the beef rub.
  7. 7Add a layer of coarse ground salt & pepper on top.
  8. 8Add a layer of coarse ground salt & pepper on top.
  9. 9Add a layer of coarse ground salt & pepper on top.
  10. 10Place the roast on the grates and let it smoke for 3-4 hours until it reaches around 165°F internal, then transfer it to a pan.
  11. 11Place the roast on the grates and let it smoke for 3-4 hours until it reaches around 165°F internal, then transfer it to a pan.
  12. 12Place the roast on the grates and let it smoke for 3-4 hours until it reaches around 165°F internal, then transfer it to a pan.
  13. 13Add the beef broth & Worcestershire to the bottom of the pan.
  14. 14Add the beef broth & Worcestershire to the bottom of the pan.
  15. 15Add the beef broth & Worcestershire to the bottom of the pan.
  16. 16Add the sliced onion & minced garlic to the pan, then add the pats of butter on top.
  17. 17Add the sliced onion & minced garlic to the pan, then add the pats of butter on top.
  18. 18Add the sliced onion & minced garlic to the pan, then add the pats of butter on top.
  19. 19Cover the pan in foil and let it smoke for another 2-3 hours, or until the roast is fully probe-tender (around 203°F-210°F internal).
  20. 20Cover the pan in foil and let it smoke for another 2-3 hours, or until the roast is fully probe-tender (around 203°F-210°F internal).
  21. 21Cover the pan in foil and let it smoke for another 2-3 hours, or until the roast is fully probe-tender (around 203°F-210°F internal).
  22. 22Let it rest for 15-20 minutes.
  23. 23Let it rest for 15-20 minutes.
  24. 24Let it rest for 15-20 minutes.
  25. 25Shred it up and enjoy!
  26. 26Shred it up and enjoy!
  27. 27Shred it up and enjoy!

Ingredients

  • 3 lb beef chuck or shoulder roast
  • 3 lb beef chuck or shoulder roast
  • 3 lb beef chuck or shoulder roast
  • 0.5 tbsp mustard
  • 0.5 tbsp mustard
  • 0.5 tbsp mustard
  • 2 tbsp beef rub
  • 2 tbsp beef rub
  • 2 tbsp beef rub
  • 0.5 tbsp coarse salt
  • 0.5 tbsp coarse salt
  • 0.5 tbsp coarse salt
  • 0.5 tbsp coarse black pepper
  • 0.5 tbsp coarse black pepper
  • 0.5 tbsp coarse black pepper
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup beef broth
  • 3 dashes Worcestershire sauce
  • 3 dashes Worcestershire sauce
  • 3 dashes Worcestershire sauce
  • 1 white onion, sliced
  • 1 white onion, sliced
  • 1 white onion, sliced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 0.25 butter, cut into pats
  • 0.25 butter, cut into pats
  • 0.25 butter, cut into pats

Equipment

smokerpanfoilgloves

Tips

  • Pat the meat, don't rub it.
  • The key is to make sure the roast is probe tender.
  • When the probe slides in and out like butter, you'll know it's done.
Smoked Pot Roast | Clip Recipe