How To Make Smoked Pot Roast

A household classic for a Sunday family gathering. This smoked pot roast is tender and full of flavor.



  • 3 lb Chuck roast
  • 1 Teaspoon garlic powder
  • 1 Teaspoon kosher salt
  • 1 Teaspoon onion powder
  • 1 Teaspoon black pepper


  • 2 Cups peeled pearl onions
  • 2 Cups halved red bliss potatoes
  • 2 Cups carrots, cut into slices
  • 2 Cups beef stock
  • 1 Cup red wine
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon ancho chile powder
  • 1 Tablespoon fresh rosemary
  • 2 Dried chipotle peppers


  1. Combine the onion powder, kosher salt, onion powder, and pepper and rub the roast with mixture.
  2. Set your smoker temperature to 180°F (82°C) and preheat it.
  3. Smoke the roast for 1 1/2 hours. You can use pecan bisquettes for this recipe.
  4. Then, remove the roast from the smoker, you’re going to finish cooking it on the grill. Preheat your grill to 275°F (135°C).
  5. Add the smoked roast, onions, potatoes, carrots, beef stock, red wine, thyme, ancho chile powder, rosemary, and chipotle peppers to a large Dutch oven.
  6. Place the Dutch oven inside your grill and braise the roast for 4 to 5 hours or until the meat is tender.