Smoked Chuck Roast with Potatoes and Carrots
Chuck roasts smoked with bacon, then cooked in a covered roasting pan with potatoes, carrots, onions, celery and broth until fall-apart tender.
Servings 8 servings (estimated)
Ingredients
- 2 chuck roasts 2–3 lb each
- ½ lb bacon about 6 slices; enough to lay 3–4 pieces over each roast
- 2 lbs small potatoes golden and red mixed, or similar
- ¾ cup celery chopped
- 1 cup onion chopped
- 1 lb baby carrots
- 32 oz beef broth
- Worcestershire sauce about one-third of a 10 oz bottle in the article
- water enough additional liquid to cover the vegetables
- ¼ cup Jeff's original rub for the vegetable pan, plus more for seasoning the roasts
Instructions
- Season the top of each chuck roast generously with rub and let the coating become moist, about 15 minutes. Turn over, season the other side and wait another 10–15 minutes. Optional mustard binder eliminates the waiting.
- Lay 3–4 bacon slices over each roast.
- Smoke directly on the grate, bacon side up, at about 240°F with pecan, maple, cherry, oak, mesquite or hickory. The article's roasts took about 6 hours to reach 200°F.
- Place the smoked roasts bacon side up in a large roasting pan. Add potatoes, onion, celery and carrots.
- Douse with Worcestershire sauce, add beef broth and enough water to cover the vegetables, then sprinkle about 1/4 cup rub over the pan.
- Cover tightly with foil and cook in a preheated 300°F oven for about 5 more hours, until the meat is fall-apart tender and the vegetables are soft.
- Taste and add a little salt if desired, then serve the meat and vegetables together.
Notes
Total cooking time in the article is 11 hours: about 6 hours smoking plus 5 hours in the oven. The original article also offers Chianti instead of water; this card uses water and makes no alcohol-evaporation claim. For a shorter initial smoke, the article offers covering the roasts after they reach about 160°F; the main method above follows its full-smoke example. Serving estimate includes both 2–3 lb roasts and the potatoes, carrots and other vegetables; actual portions vary.