Pot roast is one of those homecooked meals that make it feel like home. There are a variety of ways to cook a pot roast including in a slow cooker or oven but today we’re sharing a deliciously different way using a pellet smoker – although any smoker will do. Here’s our smoked pot roast recipe!
Smoked Pot Roast Recipe
Ideally, you’ll want a meat thermometer on hand as you’re smoking the pot roast. This will help you gauge how much longer the meat needs to cook, depending on its size. Once cooked the smoked pot roast and veggies can be served in a bowl, or placed over cauliflower mashed potatoes – yum!
Measurements with easy to follow printable directions are available at the bottom of this post.
Ingredients:
- 1 prime pot roast (2.5-3 pounds)
- Kosher salt & ground black pepper
- Garlic powder
- Onion powder
- 3 cups beef stock
- 1 sweet onion sliced thinly
- 2 cups baby carrots, diced
- 1 cup celery, diced
- 1 cup crimini mushrooms (stems removed) and sliced
- 1 bell pepper (I used orange), diced
- 1 jalapeño (remove seeds and ribs), minced
- 3-4 cups yellow or red potatoes, diced
- 4 sprigs fresh rosemary
- 2 tsp dry thyme
- 1 cup red wine
Related Recipes: Beet and Potato Pot Roast, Crock Pot Mississippi Pot Roast, White Chicken Chili, Quick Orzo Minestrone Soup
Smoked Pot Roast Directions:
- Preheat smoker to 200 degrees.
- Sprinkle your pot roast liberally with salt, pepper, garlic, and onion powder on all sides. Using your hands to press the rub into the meat. Put the roast directly on the grate, fat-side up, and smoke for 3 hours or until meat hits 140 degrees, spraying roast every hour with beef stock (reserve the remaining beef stock 2-2.5 cups).
- After 3 hours (or 140 internal meat temp) it is time to turn up the temperature. Place the sliced onions in the bottom of a large aluminum pan and pour the remaining beef stock in pan. Place the roast into the pan on top of the onions and set the pan in the smoker.
- Increase your smoker temperature to 250 degrees, and cook until the internal temperature reaches 165 degrees F (approximately 1.5-2 more hours).
- Once your roast hits 165, add potatoes, carrots, bell pepper, celery, mushrooms, jalapeño, rosemary, thyme, and red wine. Cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees. This step can take 1 1/2-2 more hours. Every roast will be done at a slightly different temperature and time.
- Remove the pan from the smoker and let rest for 15 minutes. Then remove the roast from the pan and shred it using hands or forks. Next, separate the vegetables from the broth. Use a measuring cup that will separate the broth from the fat. Reserve the broth. The broth can be used to moisten the roast or add it to vegetables to make beef stew. Enjoy!
This recipe was made using a Camp Chef Woodwind Smoker and took roughly 7 hours. It smelled absolutely amazing!
Print the smoked pot roast recipe below!
Smoked Pot Roast
Pot roast is one of those homecooked meals that make it feel like home. Here's our smoked pot roast recipe.
Ingredients
1 prime pot roast (2.5-3 pounds), Kosher salt & ground black pepper, Garlic powder, Onion powder, 3 cups beef stock, 1 sweet onion sliced thinly, 2 cups baby carrots, diced, 1 cup celery, diced, 1 cup crimini mushrooms (stems removed) and sliced, 1 bell pepper (I used orange), diced, 1 jalapeño (remove seeds and ribs), minced, 3-4 cups yellow or red potatoes, diced, 4 sprigs fresh rosemary, 2 tsp dry thyme, 1 cup red wine
Instructions
Preheat smoker to 200 degrees. Sprinkle your pot roast liberally with salt, pepper, garlic, and onion powder on all sides. Using your hands to press the rub into the meat. Put the roast directly on the grate, fat-side up, and smoke for 3 hours or until meat hits 140 degrees, spraying roast every hour with beef stock (reserve the remaining beef stock 2-2.5 cups). After 3 hours (or 140 internal meat temp) it is time to turn up the temperature. Place the sliced onions in the bottom of a large aluminum pan and pour the remaining beef stock in pan. Place the roast into the pan on top of the onions and set the pan in the smoker. Increase your smoker temperature to 250 degrees, and cook until the internal temperature reaches 165 degrees F (approximately 1.5-2 more hours). Once your roast hits 165, add potatoes, carrots, bell pepper, celery, mushrooms, jalapeño, rosemary, thyme, and red wine. Cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees. This step can take 1 1/2-2 more hours. Every roast will be done at a slightly different temperature and time. Remove the pan from the smoker and let rest for 15 minutes. Then remove the roast from the pan and shred it using hands or forks. Next, separate the vegetables from the broth. Use a measuring cup that will separate the broth from the fat. Reserve the broth. The broth can be used to moisten the roast or add it to vegetables to make beef stew. Enjoy!
A big thanks to my SIL Bobbi Jo for sharing this recipe with everyone!
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Sherry Bult says
It looks delicious! Coming over for dinner just need for you to invite me! Lol