smoked pot roast

INGREDIENTS


  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 1 Teaspoon kosher salt

  • 1 Teaspoon black pepper

  • 1 (3 lb) chuck roast

  • 2 Cup red bliss potatoes, halved

  • 2 Cup carrots, cut into 2 inch slices

  • 2 Cup pearl onions, peeled

  • 1 Teaspoon ancho chile powder

  • 1 Cup sherry or red wine

  • 1 Tablespoon fresh rosemary

  • 1 Tablespoon fresh thyme

  • 2 dried chipotle pepper

  • 2 Cup beef stock

PREPARATION


1

Combine the garlic powder, onion powder, salt and pepper. Rub roast with mixture.

2

When ready to cook, set Z Grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

3

Smoke the chuck roast for 1-1/2 hours. Remove roast from grill and increase temperature to 275℉.

4

Transfer the smoked chuck roast, potatoes, carrots, onions, ancho chile powder, sherry wine, rosemary, thyme, chipotle peppers and stock to a large Dutch oven.

5

Place the lid on the Dutch oven and place into the Z Grill. At 275℉, braise the roast for 4 to 5 hours or until meat is very tender.

6

Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!

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