Smoked Pot Roast
- 1 (2-pound) chuck roast, fat trimmed
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 3-4 tablespoons vegetable or canola oil
- 4 cups beef stock
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 1 pound baby potatoes, halved
- 1 pound carrots, peeled and cut into hearty slices
- 2 medium yellow onions, peeled and quartered
- 2 sprigs of fresh rosemary
- Dry the roast with paper towels, then season all sides with salt, garlic powder, onion powder, and black pepper.
- Heat a large cast iron pot over high heat, then add the oil and heat until shimmering.
- Transfer the roast to the cast iron pot and sear for 3-4 minutes per side or until a crust forms.
- Preheat your Z-Grills (preferably with branded oak or hickory pellets) or other wood pellet grill to 250 degrees Fahrenheit.
- Transfer the Dutch oven to the grates (without the lid), close the grill, and smoke for 1 ½ hours.
- Remove the Dutch oven from the pellet grill. Pour in the beef stock, red wine vinegar, and soy sauce.
- Arrange the potatoes, carrots, and onions around the roast, then add the rosemary. Also, increase the grill temperature to 300 degrees Fahrenheit.
- Place the lid on the Dutch oven, return to the grates, close the grill’s top, and cook for 3 ½ to 4 hours or until the internal temperature reaches 210 degrees Fahrenheit. It’s essential to cover the Dutch oven at this stage to prevent the braising liquid from becoming unpleasantly bitter.
- Remove from the grill and leave the pot roast and vegetables to rest while covered for 20 minutes.
- Slice the smoked pot roast and serve. You can drizzle the cooking liquid on top of each serving or reduce it to gravy on the stovetop with the help of a cornstarch slurry.