Smoked Chuck Roast with Potatoes and Carrots

Share on Facebook1Tweet about this on Twitter1Pin on Pinterest125Share on Google+0Email this to someonePrint this page
Print Friendly

Smoked chuck roast with potatoes and carrotsHello and welcome to the very first edition of the smoking meat newsletter for 2013 with the hope of many more to come!

I am excited for what this year has to offer those of us who are passionate about smoking meat and cooking outdoors.

I have a notebook full of recipe ideas to try and perfect and you guys will get to be the honorary recipients of those recipes in this process.

I sincerely hope that all of you have had a wonderful holiday season and were able to spend some really valuable time with your family and friends over the past few weeks. I also hope that all of you got new smokers and have them all seasoned up and ready to go;-)

With all of the stress and frustration in our everyday lives these days, you really have to find something that helps to take your mind off things and let's you relax a little. Some folks turn to excessive drinking and perhaps other not so kosher things but I submit to you that there is nothing more relaxing and mind-settling than just sitting around the smoker and cooking something up real nice and slow.

Even on a cold, dreary day, I just sit real close to that hot firebox and think about friends and family, the good things that I have and how delicious the food is going to taste when it's done and I am already starting to feel better about life.

So it's not just a hobby but it's a medicine!

To sum it up, my wife does yoga, I smoke meat and we both get the same result.

In this edition, I have finally perfected my delicious and very tender, smoked chuck roast with potatoes and carrots recipe and if you will follow my instructions to the letter, you will have something that will not only feed the family but it will soothe your soul.

Try the Recipes for My Rub and Sauce.. Get 2 Free Gifts

When you invest in the recipes for my rub and sauce you are getting a lifetime of customer support. Week after week, month after month, I keep coming back with wonderful recipes and instructions on how to smoke meats, vegetables, sides, etc. and most of them can be seasoned entirely with the rub or basted with the sauce to create that perfect finish. Nothing else required.

To make things even sweeter, order the recipes for my rub and my sauce and, for a limited time, you get the complete 28 page, 5 chapter eCourse in PDF format absolutely FREE.

Start the new year off right with the recipes for my rub and sauce!

Order Recipes | Read Testimonies

 

Smoked Chuck Roast w/ Potatoes and Carrots

What You'll Need

  • (2) 2-3 lb chuck roasts
  • 1/2 lb (about 6 slices) bacon
  • 2 lbs of of small pewee potatoes (I used golden and red potatoes mixed)
  • 3/4 cup chopped celery
  • 1 cup chopped onion
  • 1 lb (small bag) of baby carrots
  • 32 oz container of beef broth
  • Worcestershire sauce
  • 1 batch of Jeff's rub (purchase recipes)
  • Large foil roasting pan

How to Prepare the Meat

Like most things that are cooked outdoors, the preparation is pretty simple and straight-forward.

Unwrap the chuck roasts and place them down in a foil pan.

Chuck roast in a pan

 

Sprinkle a generous helping of my rub all over the top side of the roasts

Rub on the top side

 

Let the roasts sit in the pan for about 15 minutes to allow the rub to get a "wet" look then flip them over.

Note: this is a great time to go get the smoker ready

Shortcut: use a light coat of yellow mustard to help the rub to stick. If you do this, the roasts can be turned over immediately.

Flip them over

 

Apply a generous portion of my rub on the bottom side of the chuck roasts and let it sit another 10-15 minutes for maximum adhesion. (skip the waiting if you used mustard or some other sticking agent)

Note: It is perfectly acceptable to apply the rub the night before and wrap the roasts in plastic wrap. I have done it both ways and I prefer to apply the rub right before it goes into the smoker for convenience but either way works well.

Rub applied to bottom side

 

Lay 3-4 pieces of bacon on top of each roast to simulate the fat cap that is on a brisket. The bacon will render fat during the cooking process and help to keep the meat basted and it will add a lot of nice flavor to the end product.

3-4 strips of bacon on each roast

 

Prepare the Smoker

It does not matter what type of smoker you have, whether it is wood, charcoal, electric or gas, it is simply a heat source with smoke and that is what does the trick.

You can't beat a wood smoker for flavor but many of you either cannot afford a smoker of that size, are not allowed to have one due to where you live or you just have not purchased/acquired one.

Every once in a while I'll have some dingbat email me and say that anything other than a wood smoker is not true meat smoking and that I am just a wanna be. Well, if we are gonna get all REAL up in Heeeeh, then it's not really true smoking according to the original methods unless you do it in the ground over hot coals and covered with leaves and hot rocks.

Way back when, they did not have propane tanks to convert into large wood burning vessels so they used a hole in the ground and the advent of large metal smokers were no doubt new fangled devices and shunned as "not true smoking".

I say that whatever it takes to get your food over a good heat source and some good smoke is good enough for me.

Fooey on the nay sayers!

Some of my most prized meals have been cooked over electric, gas and charcoal devices and I was proud to serve it up too.

Use what you have and hold your head high for a job well done.

If you do need some further information on various smokers and such, then here you go:

Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.

Smoking the Chuck Roasts

Cook the roast directly on the grate, bacon side up, at about 240 degrees using pecan, maple, cherry, oak, mesquite or hickory for best results.

Note: Most any hardwood will work and a good rule of thumb is that if it produces a fruit or a nut, it is usually good for smoking wood. The ornamental varieties of these trees are also good.

You can expect the roasts to take about 6 hours or so to reach 200 degrees.

Question: Why 200 degrees? Chuck roasts, like brisket and pork shoulder are safe to eat way before they get tender. If you want to eat shoe leather then you can remove them at 160 and you're good to go but if you want them tender, well that takes a bit longer.

Shortcut: to reduce the time a little you can place the roasts back into the roasting pan and covered with foil once they reach an internal temperature of about 160 degrees. I prefer to leave them on the grate the entire time with smoke to ensure maximum smokiness.

Making the Smoked Chuck Roast into a Tender Roast with Potatoes and Carrots

Place the roasts into the bottom of a large roasting pan (bacon side up).

Finished cooking and ready to be made into tender roasts

 

Pour potatoes into bottom of pan followed by onions, celery and carrots.

Potatoes into pan

Chopped onions and celery into pan

Carrots into pan

 

Douse everything in the pan with Worcestershire sauce. I did not measure but I ended up using about 1/3 of a 10 oz bottle.

Doused with Worcestershire sauce

 

Pour beef broth into pan then fill in with water to cover all vegetables.

Alternative: Use Chianti with the beef broth instead of water. During the long cooking time, less than 5% of alcohol will be remaining after only 2.5 hours of cooking for those concerned with alcohol intake. Since we are going to be cooking this for about 5 hours, my research suggests that all of the alcohol will have cooked out by then.

Beef broth and water to cover vegetables

 

Sprinkle about 1/4 cup of my rub over the entire pan of vegetables (you could technically do this before you add the liquids if you wanted to)

Rub sprinkled over entire pan

 

Cover the pan with foil and cook in an oven preheated to 300 degrees F for about 5 hours.

Pan covered with foil

 

At 3 hours it was tender but not falling apart so back into the oven it went.

At 3 hours

 

At 5 hours it was finally fall-apart tender just as it would be if you had cooked it entirely in the crock pot or slow cooker for 10-12 hours. The vegetables were also very nice and soft just like I like them.

At 5 hours the meat was fall-apart tender

 

A test plate to make sure it was really as tender as it looked;-)

Tenderness taste test

 

Note: My rub did an excellent job of seasoning this roast however if you want it to really have a kick (not normally what you want in a roast like this) add about 1/4 cup of red pepper flakes when it goes into the oven.

My rub is also fairly low on salt so you may need to add a little salt to taste once it's finished cooking if you like things a little saltier.

Note: to avoid any confusion, I have added this note:

Total cook time was 11 hours (about 6 hours in the smoker + 5 hours in the oven with the broth and the vegetables).

Final Results

We had this recipe for lunch last Sunday and it was a big hit with the entire family. It's a very hearty meal and really goes over especially well when it's cold and damp outside.

Give it a shot and if you get a chance, let me know how it goes!

The Recipes for my Rub and Sauce – Go for it!

I know I'm always telling you guys and gals that you need to buy my rub and sauce recipes to use on things like ribs, pork shoulder, brisket, chicken, etc. but when you taste and see just how well my rub seasons up a roast such as the chuck roasts in this recipe, you begin to understand the depth of how good this stuff is and how broadly it can be used.

It just works so well on so many things and I'm thankful that I can call it my own creation. I am also happy that I am able to share it with you folks in a way that benefits the website and the newsletter.

You really have to try it to truly experience the "WOW"! and if you've been teetering on the fence about it, then go ahead and try it out!

I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is amazing and you need it in a bad way;-)

Here are a few testimonies from other folks who decided to go for it and are glad that they did. Be sure to send me your testimony once you try it and realize that you have just tasted of HEAVEN.

—————————————————

Jeff, I did a smoked pork roast yesterday and used your recipe both for the pork and for your Smoky Barbecue Sauce.  Everyone loved it.  My wife said the sauce was the best she had ever tasted and I have to agree.  Fantastic. ~ Barry
 
—————————————————
 
Hello Jeff I recently purchased your recipe for rub-n-sauce and just wanted to let you know that its off the chart. well worth the cost. I am cooking for about 50 family and friends at lake Texoma this weekend and cant wait to see everybody's reaction ~ Jack
 
—————————————————
 
Jeff, You truly are the man. Bought your rib rub and your sakes alive sauce and love them both. Keep up the good work helping people like me learn to cook good BBQ with smoke. ~ Matt
 
—————————————————
 
Jeff, I was smoking a Boston butt Saturday night for dinner Sunday and decided to try your bbq sauce. I have to say this is hands down the best sauce I've ever had and I've tried a lot of them. Its very easy to make, inexpensive and taste excellent. I will be using this recipe for a long time. ~ Doug
 
—————————————————
 
Jeff,
Your Rib Rub is to die for, I have used it on all meats including Venison and I have to say you have created a master piece, Thank you for letting us common folk into your smokin life.~ Kevin

—————————————————
 
 
You deserve the very best and it is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

Order Recipes | Read Testimonies

What to Expect Once you Order

Here's how it works:

  1. You order the recipes
  2. My automated system sends you a download link in an email with a password
  3. You click on the link and use the password to download the recipes and the free gifts to your computer

If you DON'T get the email with the link:

  1. Check your spam/junk folder (sometimes they get caught there)
  2. If you can't find it, email me and let me know you didn't get it
  3. I will send the recipes and login info to you as an attachment in an email
  4. You let me know you got it, we are both happy campers!

Free Smoking Meat Newsletter

Share on Facebook1Tweet about this on Twitter1Pin on Pinterest125Share on Google+0Email this to someonePrint this page

Comments

  1. Cliff N says

    Jeff
    I did 3,2,1 ribs used your rib rub turned out great. My sons love your bbq sauce. Thanks for the awesome recipes. My wife loves your smoky mac and cheese too.

    Cliff

  2. Tom Quade says

    My wife got me a nice masterbuilt electric smoker for christmas, with the wood chips, digital thermometer, etc. I want to do my first smoked meal for new years eve. What is the easiest and safest thing to start with…..thanks tom

  3. Eric K says

    Hey,

    Opinion. Can I smoke this tonight and then put it in the fridge? Then tomorrow I would put it in a dutch oven for part 2 of your cooking recipe. Besides taking a bit longer, would you think it would have deleterious effects?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>