Virginia BBQ Pirates
Competition Barbeque Team
                Home   >   Recipes
Printable Version               

POT ROAST

A pot roast cooked in your smoker brings back the flavour of the old days when everything was cooked over an open fire. Close your eyes, take a bite and you are transported back to those days. Comfort Food to sooth a pirate's soul.

BBQ Pot Roast

3 Lb Chuck Roast
2 - 3 Potatoes
1 Handfull Chopped Carrots
2 - 3 Onions
1 Handfull Chopped Mushrooms
1 Handfull Chopped Celery
2-3 Garlic Cloves
1 Pack Brown Gravy Mix
1 Pack Onion Soup Mix
2 Cups Beef Stock
3 Tablespoons Worcestershire Sauce
1/2 Cup Red Wine (Merlot works)
Salt
Pepper

Combine gravy and soup mix in a bowl. Place meat in a foil pan and sprinkle both sides of the roast with the mixture. Sprinkle the remaining mix in the pan. Chop garlic an toss that in the pan. Pour in the beef stock, red wine and worcestershire in the pan.

Heat your smoker to about 250° - 260°, add a few chunks of apple, cherry or hickory and put your meat on. Smoke for about 2 hours then cover tightly with aluminium foil. Continue cooking for another 3 hours or so. At this point uncover your meat and add all the chopped up stuff. If you think you need more liquid add some beef stock, wine or water. Sprinkle with pepper. Taste the broth - add salt if your think you need to.

Recover and cook another couple hours until the potatoes and carrots (and your meat) are tender. Serve with some good (homemade) bread.