Smoked Roast

I love making a roast! It’s so easy to dump everything in the pot, stick it in the oven, and come back several hours left to a juicy, tender roast and perfect potatoes! It makes the best dinner for cold evenings, or a mouthwatering lunch after church on a Sunday! This one is just a little elevated, and super delicious!

You start by putting a dry rub on the roast, And then let it smoke for about 90 minutes.

Once it has a nice bark on it, you’ll take the roast out and put it in a large Dutch oven along with your broth and vegetables. This will go back in the smoker or in your oven for another 4+ hours. (with the lid on tight.)

When the meat is very tender, it’s ready to serve!

Dry rub:

3/4 tsp. Each of salt, garlic and pepper.

Other ingredients:

Chuck roast (or really any kind of roast!)

4-6 potatoes (depends on how many you can fit in your Dutch oven.)

4 carrots

1/2 onion

3 garlic cloves

3 cups beef broth

1/4 tsp thyme

1/4 tsp rosemary

Preheat smoker to 180°.

Sprinkle dry rub on all sides of the meat , place in the smoker, and let it cook for 90 minutes.

Then, you will pull the meat off the smoker, and place in a large Dutch oven. Raise the temperature to 275°. Add potatoes, onions, carrots and garlic, rosemary and thyme, (make sure the lid can close completely.). Pour your broth over the top of it all, be sure the meat is covered.

Cook for about 4 hours, until the meat is very tender.

I like to serve pot roast with the potatoes and carrots cooked with it, but you could also do mashed potatoes, instead of cooking them in the pot. Add a garden salad or some garlic bread and your family will be delighted! Enjoy!

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