Smoking Pot Roast

Yes, another pot roast! Hahahaha…it is so good though. It’s smoking good! This one is made with a chuck roast and is very flavorful. It falls apart when you cook it, so no need for carving. It’s a great family meal. It’s also one of those meals that just is a little better the next day, so feel free to make it in advance. Check it out.


  • 3 or 4 lb chuck roast
  • onion, chopped (I only had a half of red onion, so that’s what I used)
  • red pepper, chopped (or green or yellow or omit)
  • 3 large carrots, chopped
  • beef broth
  • red wine (or omit and use more beef broth)
  • burger seasonings (I used Weber’s Gourmet Burger Seasonings)*
  • salt
  • pepper
  • rosemary (about tbs)
  • flour
  • oil/butter

*you can make your own spice rub with garlic, onion powder, sugar, peppers, etc.


Bring the roast to room temperature and pat dry. Sprinkle the burger seasoning on each side and then add salt. Lightly coat each side with a little flour. Using an iron skillet (preferred), heat a couple of tablespoons of oil/butter combination.

Sear the roast on all sides over medium high heat (a few minutes each side without moving the meat) until if form a nice crust. Full disclosure…I hate this part, but searing the meat really helps seal in the flavor. Anyway, place the roast in the bottom of a crock pot that is set on low.

Add a little more butter to the skillet, and add the chopped carrots, pepper, and onion. Cook for a few minutes until coated with the butter and slightly softened. Cover the meat with the vegetables.

Add a couple of tablespoons of flour to the pan and cook it over medium heat until browned. Add about a cup of broth and whisk until it makes a smooth gravy. Add about a cup of red wine (I used Primitivo which is like a dark Zinfandel…doesn’t matter) and cook down. Add more broth, if necessary, until the gravy is not too thick. Add salt, pepper, and rosemary and cook a couple of more minutes. Pour the gravy over the meat and vegetables and cover the crockpot. Cook on low for about 6 to 8 hours. Serve with potatoes, egg noodles, or rice.

I hope you take a chance and make this or some variation of it. It is a very hearty meal that is inexpensive to make and sure to please every meat eater.



P.S. – I made mashed potatoes separately, because I think the potato chunks cooked in the crockpot all day come out gummy. Just my personal opinion. ­čÖé



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