smoked pot roast
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
Combine the garlic powder, onion powder, salt and pepper. Rub roast with mixture.
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.
Smoke the chuck roast for 1-1/2 hours. Remove roast from grill and increase temperature to 275℉.
Transfer the smoked chuck roast, potatoes, carrots, onions, ancho chile powder, sherry wine, rosemary, thyme, chipotle peppers and stock to a large Dutch oven.
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.
Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!