Pot roast might be the original comfort food. My mother would make a pot roast in an old-school electric skillet every month or so while I was growing up. She didn’t have a recipe; she would just add meat, vegetables, seasonings, and broth to the pan and let it rip for a few hours. My smoked pot roast recipe pays homage to my mother’s pot roast but moves it outside to the pellet grill, which adds a touch of smoke flavor to the meat and broth.
The first thing we do is season the chuck roast and get it on the smoker. You can use the instructions from my smoked shredded beef recipe. Start with some yellow mustard as a binder, then add salt, pepper, and garlic rub to the outside. Get that chuck roast on the smoker at 225ºF for a few hours until the internal temperature hits 160ºF. I am using the ThermoWorks RFX wireless thermometer to monitor the temperature.
Smoked Pot Roast Ingredients
- 3lb Chuck Roast
- 1 tbsp Salt, Pepper & Garlic Rub
- 1 Sliced Onions
- 4 cups Beef Broth
- 14 Carrots
- 2 cups sliced baby bella mushrooms
- 20 Mini Potatoes
Equipment
- Pellet Grill – I am using my Green Mountain Grills Ledge Prime 2.0
- Roasting Pan
- ThermoWorks RFX wireless meat thermometer
Smoked Pot Roast – Step by Step
Preparation
- Coat the chuck roast with yellow mustard
- Generously apply salt, pepper, and garlic rub
- Preheat your pellet grill to 225ºF
Smoking the Pot Roast
- Smoke at 225ºF until the roast until it reaches 160°F internal temperature.
- Transfer to a roasting pan and add onions, potatoes, carrots, mushrooms, and beef broth.
Cover in foil and place it back on the smoker at 325ºF until the internal temperature is over 200ºF. Once it is over 200ºF, check to see if the pot roast is probe tender. Probe tender means the thermometer probe will easily go into the meat without much resistance. Check the roast in a few places to ensure it is tender. If not, allow it to cook a bit longer.
Hot Tip
The magic happens between 195°F and 209°F. This is where meat breaks down, creating that incredible melt-in-your-mouth texture. Make sure you check to see when the chuck roast is probe tender. Don’t rely on the internal temperature alone. Interested in the science behind how the pot roast gets so tender?
Serving Suggestions
- Make a smokey beef gravy with the beef broth.
- Pair with a robust red wine.
- Create a side salad with fresh, crisp greens.
Frequently Asked Questions
How long does the entire cooking process take? Expect about 6-8 hours, including preparation and smoking time.
Can I make this in the oven? Yes, of course, you can, but smoking adds a unique flavor that can’t be replicated in a standard oven.
How do I store leftovers? Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Storing and Reheating
- Refrigerate within a couple of hours of cooking
- Reheat slowly in the oven at 325°F with a splash of beef broth
- Best reheated covered to retain moisture
More Smoky Recipes You’ll Love
Smoked Pot Roast
Equipment
- Pellet Grill – I am using my Green Mountain Grills Ledge Prime 2.0
- Roasting Pan
- Wireless Meat Thermometer – I am using the ThermoWorks RFX
Ingredients
- 3 lb Chuck Roast
- 1 tbsp Salt, Pepper & Garlic Rub
- 1 Onion Sliced
- 4 cup Beef Broth
- 14 Small Carrots Or use regular carrots and cut them into 1-2 inch pieces.
- 2 cups Sliced baby bella mushrooms
- 20 Baby potatoes Or use larger potatoes and cut them into 1-2 inch pieces.
Instructions
Preperation
- Coat the chuck roast with yellow mustard for a binder and generously apply salt, pepper, and garlic rub
- Smoke at 225ºF until the roast until it reaches 160°F internal temperature.
- Use a meat thermometer to monitor the temperature.
- Once the roast hits 160ºF transfer to a roasting pan and add all the vegitables.
- Add the Onion, Carrots, Mushrooms, Potatoes, Beef Broth, and Rosemary to the roasting pan
- Cover in foil and place it back on the smoker at 325ºF until the internal temperature is over 200ºF. Once it is over 200ºF, check to see if the pot roast is probe tender. Probe tender means the thermometer probe will easily go into the meat without much resistance. Check the roast in a few places to ensure it is tender. If not, allow it to cook a bit longer.
- The magic happens between 195°F and 209°F. This is where meat breaks down, creating that incredible melt-in-your-mouth texture. Make sure you check to see when the chuck roast is probe tender. Don’t rely on the internal temperature alone. Interested in the science behind how the pot roast gets so tender?
- Let the smoked pot roast rest for about an hour before serving.
