Smoked pot roast?

[bbqjoe]

I'm thinking about picking up a bunch of roasts and smoking them until almost done, then placing them in pans with all the traditional veggies, onions, carrots, celery, potatoes etc. and finishing them off in the oven.
Probably be friday nights special.

Thoughts?

 

[The_Kapn]

I've done it Joe.

Need to precook the veggies till almost done.
Chuck needs to be almost done to your liking also.
I used beef broth for the liquid in the veggies.
An hour or less at the end is plenty for the juices and flavors to blend.

YUMMY on a cold night.

TIM

 

[bbqbull]

Joe, at the fall bash Phil cooked some beef roasts on Gregs pit. They looked just fine to me. Im planning on doing some later on. They looked darned good.

Mike

 

[FatDaddy]

what would be the considered "done" temp for a pot roast. i was suppose to stick one in the oven this morning but over slept. so i plan on doing it wednesday morning. Ive smoked sirloin tip roasts before but to medrare. would u wanna take a chuck roast up almost to pulling temp?

 

[bbqjoe]

I'm thinking that it would be in the smoker for a few hours at 225* then cook traditionally in the oven with the veg. covered with foil, until tender.

 

[cmcadams]

Why not put the veggies in foil with broth/butter/whatever on the cooker with the roasts, then finish by putting them together in a pan, covered in foil, still on the smoker? I'd personally pour a bit of red wine over it all for the last bit of time.

 

[bbqjoe]

Why not put the veggies in foil with broth/butter/whatever on the cooker with the roasts, then finish by putting them together in a pan, covered in foil, still on the smoker? I'd personally pour a bit of red wine over it all for the last bit of time.

I suppose. Six of one, half dozen of another.

 

[cmcadams]

For home use, it would mean not having anything in the oven... but for you, that may not matter... you are probably going full tilt with everything... you could just do it in whatever has room.

 

[thunderbelly]

I just did a nice roast this weekend, turned out great, would have been better if I took it off a little sooner, I pulled it at 160, I would say cooked medium well at that temp. I like my steaks rare but this was good.

 

[kickassbbq]

When you smoke that roast, put it in an aluminum pan and add a little beer. When you get it off the smoker, it will have ALL of those wonderful juices in the pan instead of down in your smoker.
Bring it in the house at 165-170 and add your vegies, cover her with foil and cook her until fork tender (195)
Smoke On!!!!!!

 

[drbbq]

I'm thinking that it would be in the smoker for a few hours at 225* then cook traditionally in the oven with the veg. covered with foil, until tender.

That's how I do mine and I like it.

 

[bbqjoe]

That's how I do mine and I like it.

Ahhhh....... More proof.
Great minds think alike.

 

[YankeeBBQ]

That's how I do mine and I like it.

What page is that on :?:

 

[drbbq]

It's on page 67.

 

[qman]

My method is more like The Kapn's. I par cook the veggies some too.
I put a catch-pan [disposable aluminum] on shelf under the roast, with a small amount of water or other liquid in it to keep the drippings from drying up.

Fork-tender is right and traditional for pot roast.

 

[brian j]

you didn't say what kind of pot roast you're got. last year i smoked a chuck roast at 225 until it hit 165. then i put it in a cast iron skillet and then into a 350 degree oven surrounded by potatoes, carrots, and onions and then cooked until the veggies were tender. it came out great and the veggies picked up a little smoke flavor from the chuck.

oh yea, add a little water in the bottom of the skillet and using a lid or foil will spead up the process.

 

[Brauma]

This is what I'll be doing today: a pot roast in the smoker.

I'll be finishing off the last of my garlic today so while I have the garlic getting some flavor, I'll pop the roast in. Not sure exaclty how I'm gonna do it yet; I'll most likely cook on the fly. Maybe I'll smoke ir for a few hours then finish in the oven. Maybe I'll cook it all the way in the smoker. It really doesnt matter. Its all good.

 

[Smokin Gator]

Joe,

I swear I would do em exactly like the ones you posted pictures of a couple of weeks ago... The plate you showed was one of the prettiest plates of chuck roast ever!!! I think I have actually dreamed about it since. I know I have thought about it a ton.

I'm sure it will be good no matter as you seem to be great on the fly.

 

[nmayeux]

I've had a brisket that tasted like pot roast once...

 

[kickassbbq]

Ah, the Ol' Chucky Roast.
I love the Bark on that Beef!!!!!

Smoke On!!!!!!