Old-Fashioned Smoked Sunday Pot Roast
ID: e4c77505...
A classic cowboy-style Sunday dinner pot roast featuring a beef chuck roast smoked for extra depth of flavor, then slow-braised in a Dutch oven with potatoes, carrots, onions, and a rich, creamy homemade gravy.
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🍳 烹飪流程
Season the chuck roast heavily and smoke at 250°F for about 45-50 minutes. → Assemble the smoked beef in a Dutch oven on top of onion bumpers, surrounded by potatoes, chopped onions, stock, seasoning, and butter. → Braise over hot coals for 1 hour, then add the carrots and continue cooking until fork-tender. → Remove the meat and vegetables, then whisk evaporated milk and cornstarch slurry into the pan drippings to create a rich gravy.
烹飪步驟
簡短烹飪順序
Season the chuck roast heavily and smoke at 250°F for about 45-50 minutes. → Assemble the smoked beef in a Dutch oven on top of onion bumpers, surrounded by potatoes, chopped onions, stock, seasoning, and butter. → Braise over hot coals for 1 hour, then add the carrots and continue cooking until fork-tender. → Remove the meat and vegetables, then whisk evaporated milk and cornstarch slurry into the pan drippings to create a rich gravy.
開場介紹
A classic cowboy-style Sunday dinner pot roast featuring a beef chuck roast smoked for extra depth of flavor, then slow-braised in a Dutch oven with potatoes, carrots, onions, and a rich, creamy homemade gravy.
步驟 1
Heavily season all sides and edges of the chuck roast with Kent's Original Seasoning.
步驟 2
Cut 2 of the onions directly in half to act as heat buffers/bumpers at the bottom of the Dutch oven.
步驟 3
Place the seasoned roast onto a preheated smoker at 250°F and smoke for 45 to 50 minutes until the internal temperature reaches 110-120°F.
步驟 4
While the meat is smoking, cut the potatoes into wedges and roughly chop the remaining 2 onions.
步驟 5
Pour the entire carton of beef stock and a generous splash of Worcestershire sauce into the Dutch oven with the onion halves at the bottom, then place the smoked roast on top of the onion halves.
材料清單
重要提醒
Using onion halves at the bottom of the cast iron pot prevents the meat from sitting directly on the hot bottom and scorching.
Do not add the carrots at the beginning; they cook much faster than potatoes and will become mushy if cooked for the full duration.
Always count how many bay leaves you put in so you can safely remove the exact same amount before serving.
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