.....is today, May 27. He called and said he was coming in town and wanted me to cook him, of all things, pot roast. He said he hadn't had it in a while and was craving it so here I go.
I just happen to have a couple of 3 lb. chuck roasts in the freezer and my first thought was traditional pot roast with potatoes, carrots, onions in the oven. But what fun would that be? This is a smoking meats forum and I like to smoke meat so....
I decided to do one sort of traditional and one smoked. Both have salt & pepper, but the one on the right has a rub on it, as well.
Here's the rest of the story.
Can't just smoke the roast, so potatoes, carrots, onions, and mushrooms all coated in EVOO, salt & pepper, and a little garlic powder.
I dusted off my old Oklahoma Joe for probably one last cook until I put it out to pasture (actually, I just got lazy and it was easier to uncover the Oklahoma Joe than it is the new Copperhead smoker). Got some cherry and white oak burning and the whole "pot roast" went on at about 225℉.
Meanwhile, in the kitchen, I browned the other roast in EVOO until sort of crusty in my "good" Copper Chef roasting pan.
Removed the roast and then in go the other things to get a little crusty.
Remove all the vegetables and the roast goes back in with some unsalted beef stock to simmer until tender.
Meanwhile, back to the smoker. After about 1 1/2 hours, the roast is up to 145℉ and the veggies are getting some color, but not tender yet. Soon time to wrap the roast.
Wrapped the roast at 160℉ I.T. with a little unsalted beef stock added in. Carrots put in the pan with the mushrooms.
Meanwhile, back to the stove. I added all the veggies to the pan for all to get happy and tender. Started a pot of rice for those who like rice and "pot liquor".
Well, everything is done. Time to slice the meat. Traditional roast and the smoked roast. The traditional roast was noticeably more tender, but both were edible.
A plate of each.
Afterthoughts are that my smoked carrots were not any good at all, at least the way I tried to cook them. I'm not happy with them at all. The smoked potatoes were just OK. The mushrooms, onions, and meat were much more palatable. Overall, the regular pot roast was where it was at. I tried something different and somewhat/mostly failed. Live and learn, but not deterred from trying something new again, or at least a different technique.....
Happy Birthday, son.....
I just happen to have a couple of 3 lb. chuck roasts in the freezer and my first thought was traditional pot roast with potatoes, carrots, onions in the oven. But what fun would that be? This is a smoking meats forum and I like to smoke meat so....
I decided to do one sort of traditional and one smoked. Both have salt & pepper, but the one on the right has a rub on it, as well.
Here's the rest of the story.
Can't just smoke the roast, so potatoes, carrots, onions, and mushrooms all coated in EVOO, salt & pepper, and a little garlic powder.
I dusted off my old Oklahoma Joe for probably one last cook until I put it out to pasture (actually, I just got lazy and it was easier to uncover the Oklahoma Joe than it is the new Copperhead smoker). Got some cherry and white oak burning and the whole "pot roast" went on at about 225℉.
Meanwhile, in the kitchen, I browned the other roast in EVOO until sort of crusty in my "good" Copper Chef roasting pan.
Removed the roast and then in go the other things to get a little crusty.
Remove all the vegetables and the roast goes back in with some unsalted beef stock to simmer until tender.
Meanwhile, back to the smoker. After about 1 1/2 hours, the roast is up to 145℉ and the veggies are getting some color, but not tender yet. Soon time to wrap the roast.
Wrapped the roast at 160℉ I.T. with a little unsalted beef stock added in. Carrots put in the pan with the mushrooms.
Meanwhile, back to the stove. I added all the veggies to the pan for all to get happy and tender. Started a pot of rice for those who like rice and "pot liquor".
Well, everything is done. Time to slice the meat. Traditional roast and the smoked roast. The traditional roast was noticeably more tender, but both were edible.
A plate of each.
Afterthoughts are that my smoked carrots were not any good at all, at least the way I tried to cook them. I'm not happy with them at all. The smoked potatoes were just OK. The mushrooms, onions, and meat were much more palatable. Overall, the regular pot roast was where it was at. I tried something different and somewhat/mostly failed. Live and learn, but not deterred from trying something new again, or at least a different technique.....
Happy Birthday, son.....
