Greetings folks!
My wife has had a craving for pot roast since seeing one of her friends post a pic of one on Facebook. Originally, I wanted to do a brisket this weekend, but a smoked chuckie pot roast seemed like a good compromise. I've done a few chuckies before, and I've also added some fun items with them (like Chef Jimmy's famous au jus). My thought was to combine some of these things and make it my own, with the helpful experiences of those who have posted before me. So, I purchased a nice 3.20# blade roast that had wonderful fat marbling throughout, and decided to give it a go.
After some searching, I think I have my plan in place. Wanted to run my thoughts past all of you, and see if there are any holes in my plan. After all, this is a craving my wife has...and if mama ain't happy, ain't no one happy!
Here's the plan:
Any errors in my logic?
My wife has had a craving for pot roast since seeing one of her friends post a pic of one on Facebook. Originally, I wanted to do a brisket this weekend, but a smoked chuckie pot roast seemed like a good compromise. I've done a few chuckies before, and I've also added some fun items with them (like Chef Jimmy's famous au jus). My thought was to combine some of these things and make it my own, with the helpful experiences of those who have posted before me. So, I purchased a nice 3.20# blade roast that had wonderful fat marbling throughout, and decided to give it a go.
After some searching, I think I have my plan in place. Wanted to run my thoughts past all of you, and see if there are any holes in my plan. After all, this is a craving my wife has...and if mama ain't happy, ain't no one happy!
Here's the plan:
| Time To Dinner (HH:MM) | Process Step |
| T -17:00 | Sprinkle roast with L&P and Montreal steak seasoning. Seal in vac pouch and let rest in the fridge overnight. |
| T -09:00 | Remove from vac pouch, rinse, and season again. Set roast aside in the refrigerator until smoker time. |
| T -08:45 | Fill the smoker with charcoal and ignite the chimney starter. |
| T -08:30 | Prep 1 whole onion, sliced; 1 small bag of baby carrots; 3 ribs celery, sliced; and 4 cloves garlic, peeled. Place them in a foil roasting pan |
| T -08:15 | Verify smoker temp at 225 degrees and load drip pan/veggie roast pan into bottom of smoker, roast over top. |
| T -06:45 | Add four cups beef broth, 2 tbsp tomato paste, 2 sprigs of rosemary, 1/2 tsp dry thyme, and 2 bay leaves |
| T -04:30 | Quarter 8 to 10 red-skinned potatoes |
| T -04:00 (approx.) | At 160 degree IT, move pan to main cooking rack. Remove bay leaf packet and add roast to the broth and veggie mixture. Add potatoes around the roast and cover the pan with foil. Continue to run smoker at 225 degrees. |
| T -01:00 (approx.) | Remove roast at 200 degree IT. Set aside roast. Strain liquid from pan into fat strainer and remove bay leaves. Reintroduce roast to veggies in pan. Cover with foil and set aside in towel-lined cooler or warm oven. |
| T -00:45 | After allowing the broth to separate, pour broth mixture into a bowl with 1 cup Shiraz and set aside. Pour remaining fat into a medium saucepan and whisk in flour over medium heat until the mixture achieves a nice paste consistency. Allow the roux to cook until bubbling, but careful not to scorch. |
| T -00:30 | Add broth/wine mixture to the roux and allow to simmer. Reduce to desired consistency. Salt and pepper to taste. |
| T -00:00 | Debone roast and transfer to serving plate with veggies. Pour gravy to bowl for use on the side. Eat until lethargic. |
Last edited:
