For this easy Smoked Beef Chuck Potroast, you can use your own favorite recipe for preparing the pot roast ? BUT ? the first step is to add some tasty flavor to the beef via your favorite wood smoke.
4 lb lb pound chuck roast bone in or not, you decide
3 medium-sized yellow onions, peeled and cut
1 lb of small butterball potatoes
1 large bunch of carrots, green stalk removed
(any other root veggies your recipe calls for)
To taste sea salt and black pepper
2 tablespoons of chopped garlic
2 cups chicken stock
This recipe isn?t anything special ? you can use your own favorite recipe for preparing pot roast ? BUT ? the first step is to add some tasty flavor to the beef via your favorite wood smoke. I recommend you go light on the smoke ? and I use a fruit wood and mesquite mix ? because it will also be in the broth and too much smoke flavor will over power all the unique tastes and textures of the Ingredients. - CB
Prep the meat with salt and pepper and allow to come to room temp.
Prep the smoker or grill (set for indirect heat) and fill smoker box with dry wood chunks or chips. I recommend a mix of lighter woods and your favorite stronger wood. I like a mix of Cherry-Apple-Mesquite that gives a softer smokiness to the meat with a touch of the ?bite? that comes from mesquite. Because this meat will also braise for several hours ? the smoke is only there for flavor and the meat will not be fully cooked by smoking).
Place meat on rack in smoker and maintain constant level of light smoke at approximately 225F degrees, refilling smoker box with chips as necessary. The total smoke time is up to you ? I recommend at least 1.5 ? 2 hours.
During the final hour of smoking, add the onion halves or quarter ? and maybe the potatoes.
Don?t smoke all the veggies ? and experiment with how many you smoke each time you prepare the dish. Too many smoked items in the final dish and there is not going to be much different in the bites you take ? it will all taste the same!
Place chopped onions (and other veggies like chopped carrots and celery if your recipe calls for them) in the crock pot* with 1 Tbsp of unsalted butter and 2-3 Tbsp of Pomace Olive Oil (or other cooking oil) and sauté on HIGH until all are softened.
Add smoked meat and 2 cups of chicken stock to pot, cover and reduce heat to LOW. (Depending upon your crock pot settings ? this may eventually bring contents of pot to slow boil ? at which time you should reduce to WARM).
The low & slow cook:
After turning the control to the WARM setting, add the rustic carrots, sliced potatoes (or whole if they are small ones) and 1 Tbsp of chopped garlic. Cover and cook at this temperature until such time as the potatoes and carrots are fork tender. Remove from heat and add additional Tbsp of garlic and place in fridge overnight.
To serve, remove portion that you wish to re-heat, add to medium-size sauce pan and simmer until warm. Spoon into serving bowls and garnish with chopped parsley and freshly ground pepper to taste.
Certainly you could use a Dutch Oven instead of a crock pot for this recipe and finish the cook in your oven or, I suppose, on your grill outdoors with the hood closed and an overnight cook of 8 ? 12 hours. Ahem. But why? The crock pot uses less energy, is convenient and leaves the oven available for other cooking.