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Pot Roast

Prep Time:1 Hours
Cook Time:2 Hours

Nutritional Information

Smoked Pot Roast!


  • 3 lbs. boneless beef chuck roast
  • Kosher salt and ground black pepper
  • 1 ea. rub of choice
  • 2 medium red onions
  • 4 carrots
  • 1 rutabaga
  • 8 cremini mushrooms
  • 2 parsnips
  • 1 head garlic
  • 2 bay
  • 3 sprigs rosemary
  • 1 ½ cups red wine
  • 4 cups beef broth


  • 1. For best results rub the chuck roast a day ahead. Preheat the Egg to 225º using indirect heat. Smoke the chuck roast until an internal temperature of 160ºF. Let rest for 20 minutes before slicing and serving.
  • 2. Preheat Egg to 400ºF with cast iron grate for direct heat. Grill vegetables until just charred on the outside. In a small sauce pot combine garlic, bay leaf, rosemary, wine and broth and reduce by half. Add the sauce to vegetables and roast until tender.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828