Smoked Pot Roast

APPS & SIDES

A massive, juicy four-bone pork chop that's tender throughout, infused with subtle wood smoke, and topped with a zesty chimichurri-Dijon glaze—crispy on the outside from a quick sear, yet effortless to achieve on your pellet grill for that perfect family-style centerpiece.

Prep Time

20 Min

Cook Time

6H

SERVINGS

8-10

Prep Time

20 Min

Cook Time

6H

SERVINGS

8-10

Recommend

INGREDIENTS

Meat & Seasoning

4.5 lb chuck roast
¼ cup worcestershire sauce
Beef Dry Rub

Vegetables

2 lbs baby carrots
2 lbs baby Yukon gold potatoes
1 large yellow onion, thick sliced
4 cloves garlic, smashed

Braising Liquid & Aromatics

4 cups beef broth (optional)
¾ cup red wine (Merlot)
3 tbsp Worcestershire sauce
2 tbsp tomato paste
Rosemary sprigs
Thyme sprigs
Bay leaves (2-3)
2-3 tbsp butter (pats for topping)

WHY IT WORKS

Smoke then braise method: Initial smoke infuses deep wood-fired flavor, while the wine-beef broth braise adds richness and keeps everything moist.

STEP-BY-STEP INSTRUCTIONS

Step 1: Marinating the Roast

Evenly coat the beef shoulder with Worcestershire sauce as a binder. Then generously coat with Kosmos Q SPG beef jerky, sprinkling with coarse black pepper for a nice charred crust.

Step 2: Smoking the Roast

Insert a grill thermometer into the meat, then preheat the Z Grill to 275°F. Place the marinated roast on the grill rack and smoke for approximately 2.5 hours, until the internal temperature reaches 165°F and the crust is set.

Step 3: Preparing the Stew Liquid

In a pot, combine beef broth, red wine, Worcestershire sauce, and tomato sauce. Simmer over low heat for a few minutes, stirring constantly.

Step 4: Assembling the Stew

Place the smoked roast in a deep foil-lined baking dish or Dutch oven. Add carrots, potatoes, sliced onions, and minced garlic. Pour in the stewing liquid, season with a little SPG, add a few pats of butter, and sprinkle with fresh rosemary, thyme, and bay leaves.

Step 5: Stew and Let Rest

Cover and set the grill to 275°F . Continue stewing for 3-4 hours, or until the meat is tender (internal temperature approximately 200-205°F). Cover and let rest for 15 minutes, then slice or shred and serve with vegetables and gravy.