Smoked Pot Roast

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chilerelleno

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Smoked Pot Roast

Smoke two chucks.

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Smother in a flavorful thin gravy and braise for a few hours.
I made a gallon of gravy from beef and vegetable stock with a peanut butter roux, flavored with Cabernet Sauvignon, garlic, bay leaves, fresh Thyme, Oregano and Rosemary, fresh cracked pepper and coarse salt.

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Add in plenty of smoked veggies, continue braising till the veggies and chuck are fork tender.
Potatoes, Parsnips, Carrots, Celery and Onions.

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EAT!

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I used to like gravy but mostly never really craved it. Now that I have learned to make gravy I have a new appreciation for it, turns out gravy can have way more flavor than what mom used to make. I will say to those wanting to learn or step up your gravy game learn how to make a roux correctly or to your liking and let the magic happen
 
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Wow , what a nice meal. I can taste it from here.

Now that is a gravy boat. I like Ryan ( Brokenhandle Brokenhandle ) and yourself am a lover of gravy

David
Thanks David, it was tasty.

I just finished the last of it for lunch.
I'm thinking for dinner, maybe some Biscuits-n-Gravy with Hot Sausage patties.
 
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Thats and amazing tray food chiler! It would have that for a meal any day all day!!!!
Just sayen the proper roux for a pot roast gravy…..that added richness in flavor is the bomb👌
Thank you, appreciate the feedback.
I prepared that for Wednesday's dinner and have been chowing on it since... Sadly it's all gone now.

The proper roux for the job, yes'sir!

Couldn't very well make a proper Gumbo without a Dark Brown roux.
Color and flavor would suffer, it just wouldn't be a Gumbo.

Dinner tonight is Biscuits-n-Gravy, the sausage gravy will require a white roux.
 
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