Smoked Pot Roast
Smoke two chucks.
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.
Add in plenty of smoked veggies, continue braising till the veggies and chuck are fork tender.
Potatoes, Parsnips, Carrots, Celery and Onions.
EAT!
Smoke two chucks.
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.
Add in plenty of smoked veggies, continue braising till the veggies and chuck are fork tender.
Potatoes, Parsnips, Carrots, Celery and Onions.
EAT!
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