I remember growing up and my great aunt would make a pot roast on stove top for Sunday supper. Here’s a twist that adds a bit of smoke to the traditional pot roast.
INGREDIENTS FOR SMOKED POT ROAST:
2 CUPS BABY CARROTS
2 CUPS BABY RED POTATOES OR RUSSET, SCRUBBED AND CUT IN HALF
1 BAY LEAF
2 CUPS BEEF BROTH
1 BEEF CHUCK ROAST
1 CUP DRY SHERRY OR MARSALA WINE
1 TBSP FRESH MINCED GARLIC
1 SPRIG FRESH ROSEMARY, MINCED
1 YELLOW ONION, DICED
-Place the roast on a flat surface and season every nook and cranny with your favorite steak seasoning.
-Fire up your smoker and set temperature to 225˚F.
-Place the roast on the center of the grill and smoke for 2-3 hours until the roast reaches 180°F internal temp. Take the roast off of the grill and increase temperature of grill to 350°F.
-Place the smoked roast onto a cutting board and cut into large cubes.
-Add the smoked roast to the dutch oven, followed by potatoes, carrots, onions, garlic, rosemary, bay leave, and your favorite steak seasoning. Then pour in the marsala wine and beef stock.
-Braise the roast for 4-5 hours on your smoker, or until the pot roast is fall apart tender. Serve the pot roast with its vegetables and pot juices or as my great aunt would say liquor.
Grab you a ladle, your favorite soup bowl, dish up and serve with cornbread.
Guess what?! It's eatin time!!!