Well, it has been a while since I have been able to write a new post. My wife and I have transferred from Alabama back to Michigan and I have needed the summer to get settled into my new job. I haven’t had time to BBQ at all and feel as though I lost the entire summer season. It should be a lot of fun being back in Michigan and getting to grill and BBQ in the snow and cold. So since it was spitting snow flakes and freezing rain I decided to make a good hearty winter meal. Pot Roast reminds me of the home cooked meals you have during the winter months, This is my recipe for making it on the smoker and adding that extra layer of flavor you have to love if you are a BBQ person.
Ingredients:
(1) 2-3lb Chuck Pot Roast
(1) Medium white onion
(4) Stalks of Celery
(1) Small bag of fingerling potatoes
(1) bottle full flavor beer
(1) handful of baby carrots
(1) Can beef broth
1 tbsp worcestershire sauce
1 tsp season salt
1 tsp dried basil
2 tbsp olive oil
1 cup chili sauce
Start by brushing the entire pot roast with the olive oil. Make sure you have a good coating of oil this will help during the direct grilling process and also assist with keeping the basil and season salt stick to the roast.
Once you have seasoned the meat prepare the grill for medium high direct grilling. Ensure you do not get the smoker too hot as it will be hard to continue the indirect cooking portion with the grill at high temps. I like to keep the grill around 300-350 degrees. Be prepared to switch to indirect heating once you have seared the meat on the grill.
Sear the roast on all sides creating a nice crust on the outside of the roast. Then switch to indirect heat and add your smoke chunks. I do this by using my weber charcoal grate and an old pizza stone. I have not purchased the indirect plate that Chargriller now has for the Akorn.
While your Akorn is coming up to temperature and stabilizing at the 300-350 degrees take your seared roast and add the pan sauce.
Take all of your wet ingredients and mix together in a small mixing bowl. This will be the sauce you will be cooking the pot roast in.
Place your roast on the smoker uncovered for about 30 minutes. This will allow the smoke to penetrate the sauce and the pot roast. Cover and allow your roast to cook for another 30 minutes. At that time add your vegetables and cover. Allow the roast and veggies to cook for another 1.5 hrs or until the potatoes are tender. I like to let it cook uncovered for another 30 minutes with some fresh smoke chips this adds more smoke flavor and also allows the vegetables to get some of the smoke. Once the meat is fork tender I bring it in the house and let it rest for 15 minutes I use a slotted spoon and put the vegetables in a bowl. I take the pan sauce and dissolve a tbsp of corn starch in some warm water and pour it into a sauce pan and reduce until the pan sauce turns into a nice gravy. Slice your pot roast, serve with vegetables and cover with the pan gravy. I also like to serve more chili sauce on the side. This is a great cold weather meal and is a very hearty meal. The wife has spent the summer being a vegetarian and once I made this she decided that she would have to change back to being a carnivore, she even had seconds it was that good. Enjoy!
Sounds DE-LISH! I’m still thinking about that smoked Turkey over thanksgiving weekend!