Smoked Pot Roast

wooden bowl full of pot roast with grilled bread

4.77 from 13 votes

Elevate a family classic – Smoked Pot Roast brings together the traditional flavors of pot roast with a hickory smoked chuck roast braised over the fire.

Prep Time30

Cook Time5 30

Total Time6

Course: Main Course

Cuisine: American

Servings: servings

Author: Christie Vanover

Ingredients

3 1/2 pounds Certified Angus Beef® brand chuck roast
2 tsps kosher salt
2 tsps black pepper
1 tbsp oil
1 cup sweet onion diced
1 cup crimini mushrooms chopped
1 ounce packet onion soup mix
10 1/2 ounce can cream of mushroom soup
10 1/2 ounce can beef broth
3 cups potatoes diced
1 cup carrots sliced
1 cup water
1/2 cup red wine
2 bay leaves
1 tsp garlic powder
1 tsp onion powder

Instructions

Heat the smoker to 225-250F degrees. Season the chuck roast on all sides with salt and pepper. Smoke for 2 hours to an internal temperature of 140F degrees. Let rest.
Place a large pot on the grill or on the stovetop over medium heat. Heat the oil. Sauté the onions and mushrooms, until tender.
Add the onion soup mix, cream of mushroom soup and can of beef broth. Chop the beef and add to the pot. Cover and simmer until the beef is tender, about 2 1/2 hours.
Add potatoes, carrots, water, wine, bay leaves, garlic and onion powder. Cover and continue cooking for 1 hour, until the potatoes and carrots are fork tender. Season with salt and pepper to taste.

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