Hickory Smoked Chuck Beef Pot Roast

Disclosure: This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

There are so many fun, hip fusion recipes out there, but every now and then, I like to take a step back and slip into grandma’s kitchen to create a big bowl of classic comfort food.

But just because I’m going classic, doesn’t mean I can’t add my own twist. For me, that twist is almost always going to involve smoke and fire.

Choosing the Right Beef

This recipe starts with Certified Angus Beef ® brand chuck roast. Chuck comes from the front shoulder of the cow. It has nice marbling and is best cooked slow and low. By using Certified Angus Beef® brand, I know that the marbling I’m going to get is extra special.

Ranchers who are proud to raise Certified Angus Beef® brand cattle have to adhere to 10 stringent quality standards to ensure that the beef has the perfect amount of marbling and texture, which equates to juicy, tender, beefy flavor. Just check out all of that beautiful marbling.

Dad’s Classic Way to Make Smoked Pot Roast

Most of my classic family recipes have been passed down to me from my father-in-law. They’re the type of recipes that don’t involve measuring. The type where you just adapt based on what’s in the fridge or pantry. For pot roast, he traditionally sears his chuck roast in a skillet on the stove and then adds the other ingredients for a nice slow cook. As for what goes in his pot, I don’t think he ever makes it the same way twice. While he almost always adds onions, carrots and potatoes, I’m never surprised when I find cabbage and green peppers.

The Girls Can Grill Way

Instead of searing the beef, I smoke it for two hours with a couple of chunks of hickory and cherry wood. This combination of wood marries up so well with beef. I find that it magically pulls out the beef’s natural sweetness.

You don’t need to go crazy with a rub. Just salt and pepper will do. After it smokes to medium rare and gets a beautiful crunchy bark, it’s time to add the roast to the pot.

You can finish the recipe on the stove if you want less smoke flavor, or you can spend the day outside and cook it all on the grill. That’s my obvious preference.

Sauté fresh onions and mushrooms, then add onion soup mix and cream of mushroom soup. Add the sliced smoked chuck roast to the pot with some beef broth. Let the roast dance in that broth for about 2 1/2 hours, until it’s fork tender.

It’s time to add the veggies. You don’t want to add them at the beginning because they’ll turn to mush. About one hour is all they need. This recipe calls for potatoes and carrots, but feel free to take a tip from dad and throw in whatever’s around.

I add a mixture of robust red wine and water to help cook the vegetables with a couple of spices. If you prefer not to use wine, you can use more beef broth instead.

There is nothing quite like removing the lid and getting that aroma of a slow-cooked pot of love. The beef will literally melt in your mouth. Be sure to have some grilled bread or grandma’s yeast rolls on hand to sop up the broth.