APPS & SIDES
Smoked Pot Roast
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.
RECOMMENDED PRODUCTS
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