Smoked Pot Roast

APPS & SIDES

This smoky, tender beef chuck roast is cooked to perfection, infused with rich flavors from garlic, herbs, and savory gravy. Slow-cooked to melt-in-your-mouth perfection, it’s the ultimate comfort food, perfect for any meal—serve it over mashed potatoes, noodles, or in a sandwich!

Total Time: 5h

Ingredients

Serving Sizes

2-4

cost - 45.00 including all ingredients
3-4 lb chuck roast
Kosher salt
Fresh cracked black pepper
Aromatics & Seasonings, 2-5 garlic cloves, chopped
1 tbsp granulated garlic
2 tbsp granulated onion
2 tsp dried parsley
Dash of kosher salt
16 oz water
2 tsp Better Than Bouillon beef base
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp Worcestershire sauce
4 tbsp butter, cut into pieces

Vegetables

4-6 carrots, cut
2 onions, cut
5-7 potatoes, cut (depending on size)

Equipment

Z GRILLS 700 serius
Z grills oak pellets

Instructions

- 1. Prep the Beef
  Season the chuck roast generously on all sides with kosher salt and fresh cracked black pepper.
  
  Let it rest on the cutting board while you fire up the smoker.
  
  2. Fire Up the Z Grills
  Load the Z Grills 700 Series with oak pellets.
  
  Set the temperature to 270°F.
  
  Once preheated, place the chuck roast on the middle shelf.
  
  Close the lid and smoke for 2 hours — no peeking.
  
  3. Build the Braise
  After the 2-hour smoke:
  
  Remove the chuck roast and place it into a large tin pan.
  
  In the same pan, add:
  
  Chopped garlic
  
  Granulated garlic
  
  Granulated onion
  
  Dried parsley
  
  Dash of kosher salt
  
  Carrots, onions, and potatoes
  
  In a separate container, mix together:
  
  16 oz water
  
  2 tsp Better Than Bouillon beef base
  
  2 tbsp cornstarch
  
  1 tbsp soy sauce
  
  1 tbsp Worcestershire sauce
  
  Pour this mixture over the roast and vegetables.
  
  Add the butter pieces on top.
  
  Cover the pan tightly with foil.
  
  4. Cook Until Tender
  Return the covered pan to the smoker at 270°F.
  
  Cook for an additional 3 hours.
  
  At the 5-hour total mark, the chuck roast should be 200°F+ and fork-tender.
  
  5. Finish the Roast
  Carefully remove the foil — watch for a blast of steam.
  
  Shred or pull apart the beef, removing any large pieces of fat you can see or feel.
  
  Mix the beef back into the vegetables and gravy until everything is coated and combined.
  
  Serving Suggestions
  Serve this smoky, buttery pot roast:
  
  Over egg noodles
  
  Over mashed potatoes
  
  Inside a sandwich
  
  Or straight from the pan with a spoon… no judgment
  
  Highlights
  
  prep the chucks with Salt and Pepper while you fire up the Z...
  Smoke 2 hours no peeks @270
  Cover with foil in your mixer and cook another 3 hours.
  
  Pit Temp 270f
  rest no rest needed