Scrumptious Smoked Pot Roasts

[Brokenhandle]

Looks delicious! Too bad you can't bottle that aroma cooking in the house... we'd all be making it!

Ryan

 

[02ebz06]

Very nice bowl of comfort food.

 

[seenred]

Yep...I'd put a hurtin' on a big plate of that!

Nicely done Chile!

Red

 

[chilerelleno]

Oh Wow, That looks so good!!

Very kind of ya, thanks!

Well John, you did it again. Another outstanding meal!

Thank ya, thank ya very much!
[Elvis voice]

John...John...John.....I do believe you have made out my menu for the weekend.

Making my grocery list now!

Jim

Go for it Jim.
For me Pot Roast is either smoked liked this, or done Mississippi style.
And thanks for the reply and like.

 

[JLeonard]

Go for it Jim.
For me Pot Roast is either smoked liked this, or done Mississippi style.
And thanks for the reply and like.

Actually gonna do two....One for roast and the other for pulled beef sammichs. Bryce doesnt like roast (is he even mine?). And it will give us snacks/meals during the week.

Jim

 

[chilerelleno]

YUMMY, Boy that sure does look good John. Nicely done

Point for sure
Chris

Thank you Chris!
Just had a big bowl of leftovers for lunch, yummy describes it well.

 

[flatbroke]

Looks really good.

 

[chilerelleno]

Yep...I'd put a hurtin' on a big plate of that!

Nicely done Chile!

Red

Oh yeah, been tucking it away.
My eyes were bigger than my stomach at lunch, almost put a hurting on myself.
Thanks Red!

 

[schlotz]

Dang John, that's looks yummy! I'd stand in line for a plate of it for sure.

 

[chilerelleno]

Looks really good.

Thanks!

Dang John, that's looks yummy! I'd stand in line for a plate of it for sure.

Appreciate it man, thanks.

 

[sawhorseray]

Hubba hubba, you knocked it out of the park John, nice work! RAY

 

[Steve H]

Heck ya! That's some mighty fine food!

 

[Texas Cookin']

Beautifully done, John. Looks delicious.

Fred

 

[JLeonard]

Rather than starting my own thread just gonna add in on yours since I followed your lead. Hope that’s ok. 2 nice sized chuck roast, seasoned up and smoked over night. Did the root veggies like you. Once at the stall, I put one in the crockpot with the roots that I smoked for an hour. Beef gravy with it. The other I wrapped for pulled beef as Bryce doesn’t like roast.


Had a sammich for breakfast. Piled high on a bun with TulsaJeff BBQ sauce.

Did taste the roast. Great smoked flavor gonna be good later watching football. Thanks John for the leads on this. Sorry for the high Jack!

Jim

 

[chilerelleno]

Rather than starting my own thread just gonna add in on yours since I followed your lead. Hope that’s ok. 2 nice sized chuck roast, seasoned up and smoked over night. Did the root veggies like you. Once at the stall, I put one in the crockpot with the roots that I smoked for an hour. Beef gravy with it. The other I wrapped for pulled beef as Bryce doesn’t like roast.
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Had a sammich for breakfast. Piled high on a bun with TulsaJeff BBQ sauce.
View attachment 684776
Did taste the roast. Great smoked flavor gonna be good later watching football. Thanks John for the leads on this. Sorry for the high Jack!

Jim

No hijack to be sorry about.
What you need to be sorry about is my lack of invitation to those Pulled Beef Sammies, delicious looking!
And the Pot Roast too!

 

[chilerelleno]

Beautifully done, John. Looks delicious.

Fred

Muchos gracias Fred!

 

[chilerelleno]

Heck ya! That's some mighty fine food!

Really appreciate it Steve, thanks!

 

[Hijack73]

LMAO!

5+ quarts of gravy!


You get a gravy and YOU get a gravy and YOU get a gravy!!!!!

Hell with it, just put mine in an IV drip!

delicious

 

[chilerelleno]

LMAO!

5+ quarts of gravy!


You get a gravy and YOU get a gravy and YOU get a gravy!!!!!

Hell with it, just put mine in an IV drip!

delicious

GRAVY!
Gravy is a huge thing amongst a significant portion of the membership here.

I admit to drinking a small coffee cup of the gravy like most would broth.

 

[Cajun Smokes]

Three Chuckies into the smoker!

These were dry brined overnight, then rubbed with my Cajun spice blend and my Chicken Rub.
Four hours at 220° soaking up smoke.
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Looking and smelling real good at three hours in.

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Three chuckles outta da smoker, and into pans to braise in thin beef gravy.
Lots of fresh cracked pepper, whole garlic cloves and bay leaves in the gravy.

Today I had to do without the red wine that I usually add to the gravy, just too lazy to go to the store.

Cook in the oven at 375°, in tightly covered pans until beef is just getting fork tender.
Being partly cooked in the smoker it'll only take about 2 hours +/-.

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I cheated today and used eight brown gravy packets to make a gallon of gravy.
To thin it out a little I added four cups of low sodium beef broth for a total of 20 cups or 1.3 gallons of gravy.
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Good pot roasts demand some root veggies be cooked with them.
I figured I'd smoke the veggies too... More flavor, yeah!

Spray or toss with some cooking oil, it gives the smoke something to cling to, and keeps the veggies from drying out.

Add the veggies to the roasts when the roasts are just getting fork tender.
Being partially cooked in the smoker they'll only need about 45 minutes in the 375° oven.
Leave the foil cover off and finish the cook.
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Hell Yeah, that's what I'm talking about!
So tender, so smokey and so delicious!

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Load a bowl with a big hunk of steaming hot Chuck, tender veggies and don't forget that gravy!

I'm telling ya not to reach towards my place at the table.
Ya might get a fork in your hand.

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HAPPY NEW YEARS TO EVERYONE AT SMF.COM

I would love this over a plate of rice