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.

Ingredients:

  • 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.

Recipe:

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.

Enjoy! XOXOXO

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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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