2 cups baby carrots
2 cups baby red potatoes or russet, scrubbed and cut in half
1 bay leaf
2 cups Beef Broth
1 beef chuck roast
Chophouse Steak Seasoning
1 cup dry sherry or marsala wine
1 tbsp fresh minced garlic
1 sprig fresh rosemary, minced
1 yellow onion, diced
Elevate your traditional Sunday dinner with this sophisticated Smoked Pot Roast. This moist and flavorful version begins by smoking the chuck roast in advance, adding depth and infusing mouthwatering wood-fired flavor. The roast is then braised low and slow on the grill, allowing the beef to tenderize while the vegetables absorb the delicious smoke flavors. The ultimate comfort food experience, you’ll never think of pot roast the same way again!
The smoked chuck roast infuses nicely with the broth and wine to create a complex savory flavor profile that will warm your guests bellies and their hearts. Pair with the leftover wine or serve with a warm, light tea such as green or white.
Note: It is recommended to use Competition Hardwood Pellets with this recipe.
This recipe uses Chophouse Steak Seasoning.
For more tender chuck roast, marinade in marsala wine for up to 24 hours, covered in the refrigerator.