How To make Barbecued Pot Roast

How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com

Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:

#potroast #roast #comfortfood

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Is This Seared Chuck Roast Better Then a Steak | Perfect Med-Rare | Masterbuilt gravity 800

Is this seared chuck roast done to a perfect med-rare better than a steak? On today's show, we try and answer that question. Can a Seared Chuck Roast be better than a steak?

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Smoked Pot Roast Recipe | Smoked Chuck Roast For Pot Roast with Veggies

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Smoked Pot Roast on the UDS Smoker Recipe. For this smoked pot roast recipe, I used a Chuck Roast. The first step is to season the roast. I used an all purpose seasoning for the base coat of flavor on the pot roast. Then I added a layer of Montreal Steak seasoning on top of the chuck roast. Then I let the roast sit for a few minutes so the seasoning has time to work on the roast.

I then get my smoker to 250 with some charcoal and pecan wood. Once my smoker is hot, I put the pot roast right on the rack above the hot coals for about 30 minutes per side. This also gives the pot roast time to absorb the pecan smoke.

I created my own braising liquid for my smoked pot roast with a combination of concentrated beef base and water. Then I add red wine and a packet of Lipton Onion Soup Mix. After the chuck roast has been on the smoker for 1 hour, I transfer it into a ½ size Aluminum pan and add enough braising liquid to come up about ½ way on the meat. Then I cover the pan with my pot roast with aluminum foil and return it to the smoker.

Once the smoked pot roast has had an hour in the pan with the braising liquid, it's time to add your vegetables. Once the vegetables are added to the smoked pot roast, cover the pan and continue to cook the chuck roast for 2 more hours.

After two hours, check the roast for tenderness. When the smoked pot roast falls apart with the twist of a fork it's done.

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Mississippi Pot Roast! #shorts #recipe #viralfood #crockpot

Mississippi PoBoy

Mississippi Pot Roast PoBoy – Smoked Chuck Roast with Mississippi Pot Roast seasonings, turned into one delicious Pot Roast Sandwich

#mississippipoboy #potroastsandwich #howtobbqright

Mississippi PoBoy

I’m not exactly sure of the exact origins of the Mississippi Pot Roast but it’s been floating around the internet for years. Typically it’s prepared in a slow cooker and served over mashed potatoes or rice. This dish is a crock pot staple in the South, but I’m putting my spin on it by cooking it out on the smoker and serving it up in a big ole sandwich I call The Mississippi Poboy!

This recipe starts with a Certified Angus Beef chuck roast I found at a local grocery store. The CAB brand is well marbled with fat which means it taste better, and is just a higher quality of beef. If you see it in your local grocery store I highly recommend giving it a try. The chuck roast I bought weighed just a little over 2lbs.

The first step is to get some color on the outside of the roast. The original recipe calls for browning the meat in a large pan on the stove top but it has way more flavor on the pit. First season the outside with a little salt and pepper. I went with my Killer Hogs TX Brisket rub but you could use anything you want here.

Now you need a smoker or grill set up for indirect cooking. I fired up my Big Green Egg with Royal Oak lump charcoal; I also added a few chunks of SmokerWood.com cherry wood for smoke flavor. Once the BGE stabilized at 275 degrees it’s ready to cook. Place the seasoned roast on the cooking grate and cook it until the outside has a mahogany color - it’ll take about 2 hours.

Instead of using a crock pot I broke out the original slow cooker - my 5 quart Lodge Dutch Oven The chuck roast goes into the dutch oven with 1 stick of butter, a packet of Beef Au Jus seasoning mix, 1 packed of Ranch dressing mix, and 6-8 whole pepperoncini peppers (this is the classic MS Pot Roast ingredients).

Place the lid on the dutch oven and set it on the cooking grate. Continue to cook at 275 degrees until the roast is almost falling apart. The internal temperature will be around 210 degrees but you should feel no resistance when probed. It’ll take about 2 hours to get tender - but check to make sure the roast is fork tender before removing it from the pit.

At this point the roast is ready. Carefully take it out of the dutch oven and shred the meat using two forks. You could serve it over rice or mash potatoes but it makes one heck of a sandwich.

To make my Mississippi PoBoy, take a 12” hoagie roll and split it length wise. Layer slices of White American Cheese on the bottom half of the bread and pile the shredded roast on top. Drizzle some of the juices left in the dutch oven over the meat and garnish with extra slices of pepperoncini peppers - then you have what I call The Mississippi Poboy!

Mississippi PoBoy Ingredients:

- 2-3lb Beef Chuck Roast
- 2 Tablespoons Killer Hogs TX Brisket Rub
- 1 Stick Salted Butter
- 1 packet dry Beef Au Jus mix
- 1 packet dry Ranch Dressing mix
- 6-8 pepperoncini Peppers whole
- 12” hoagie or sub rolls (use the bread of your choice)
- 6 slices white American Cheese
- Sliced pepperoncini peppers for garnish

Mississippi PoBoy Directions:

1. Prepare Big Green Egg or other smoker for indirect cooking using lump charcoal and chunks of cherry wood for smoke. Smoker temp should be 275 degrees entire cook.
2. Season the chuck roast with TX Brisket Rub and place on the Big Green Egg for 2 hours.
3. Place the roast in a 5 quart dutch oven and add butter, Au Jus mix, Ranch Mix, and whole pepperoncini peppers. Cover with the lid and place the dutch oven on the smoker.
4. Cook the roast until it’s almost falling apart, internal temperature should be around 210 degrees. It will take approximately 2 hours.
5. Carefully take the roast out of the dutch oven and shred on a cutting board using 2 forks.
6. Split the hoagie roll and place the cheese slices on the bottom half of the bread. Load the sandwich up with the shredded Chuck Roast and drizzle some of the au jus from the dutch oven over the meat. Top with slices of pepperoncini peppers and cut into serving portions.

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How To Make a Pot Roast In a Crockpot Express!