Smoked Chuck Roast in Masterbuilt Smoker with Smoked Potatoes, Onions & Gravy

[@amygilbert3113]

Just found this recipe! So excited. Roast is in the smoker and potatoes are prepared. Carrots look yummy!!!

[@Armadillopepper]

Sounds like you are eating good tonight Amy!

[@Steelerfan84]

Never knew you could smoke a pork roast! Seems better than brisket!!!! ++ yum!!!

[@royswygert6535]

Good recipe. The finished product looked delicious. You guys work well together.

[@Armadillopepper]

Really appreciate the feedback Roy

[@Booger500us]

Geeze...loved it from A to Z...gravy and all

[@Armadillopepper]

Thanks Booger. We are old school!

[@1988dagms]

Can't go wrong with Meat-n-potatoes

[@Armadillopepper]

I hear ya Bro!

[@bobevans9354]

Definitely adding this video to my saved list!!

[@Armadillopepper]

Hope it works out for you Bob. These onions were great!

[@TomHorsmanAmateurBBQ]

Looks awesome! Even the carrots!

[@Armadillopepper]

Hey Tom, I'm not much on veggies, but I would eat these carrots any day. Quite the pleasant surprise.

[@SmokingwithBush]

Awesome idea to do this on the smoker!! Cant beat that Sunday dinner meat and potatoes

[@Armadillopepper]

I grew up eating this meal. Thanks Bush!

[@SuperMtheory]

This meal looks awesome!

[@Armadillopepper]

Thank you James. I really enjoyed it.

[@99bobcain]

Tried this this evening. Came out great! Thank you for such a great video. Easy to follow. I threw some carrots into the pan when I wrapped the roast, They came out great too.. Thanks!

[@Armadillopepper]

Glad it worked for you!

[@onlyychevys]

Yes sir! I would eat that.

[@Armadillopepper]

Thank you Chevy. I ate good this day!

[@thegrumpyolgringo]

Good looking meal. Nice bark, it looked tasty, even without a smoke ring. Smoked potatoes always a favorite, the onions however, i could probably eat those all day. I like carrots, but i would've put them in the drip pan, for that more pot roast flavor. Nicely Done. Thanks for sharing. 😎.

[@Armadillopepper]

Thanks. I'm with you. I could eat those onions anytime.

[@JaxxDrinkwater]

Oh My Gravy! Everything tastes better with gravy! It all looked fantastic Jeff!

[@Armadillopepper]

I like that...everything tastes better with gravy!

[@HeavyMetalBarBQue]

That's great idea with the added horseradish! You said it.....comfort food! \m/

[@Armadillopepper]

You see who has got the brains around here! Thanks Ken.

[@PicklesBBQandCooking]

Chuck is really a great cut and man Jeff that and the potatoes turned out great! Love adding horseradish to the gravy. No ring but the bark looks good. Great cook guys!

[@Armadillopepper]

Thanks Charley. We ate good that day.

[@chrisrandel2668]

Looks great. If you want to help the potato cook faster and evenly, put a carpenter nail (type used for 2 X 4s) in each one. I'll have to try this when it warms up.

[@Armadillopepper]

Thanks for the nail tip. Hadn't heard that.

[@BBQPITDOG]

Dang Jeff and Tammy....now I gotta run to Publix and get a chuck roast to smoke today!! Awesome cook guys!! Take care!

[@Armadillopepper]

Hey Rob, Fortunately Publix runs sales on roast regularly.

[@wfqsfg]

After I smoke the chuck roast I cook it for 2 hours in a pressure cooker. It falls apart shreddable. I use the braising liquid for gravy after its done. I usually use vegetable broth for braising liquid and some drippings. It adds another flavor rather then adding more beef flavor with beef broth. I always cook it till it shreds. I use red potatoes. If you can get your hands on Vidalia onions, those are the best. You should be able to get real ones down there. I think St Augustine grows sweet onions too. I've been away too long. BTW I am from the area down there. St Augustine. I don't live there now but I wish I did. I lived in Jacksonville after college for a few years.

[@Armadillopepper]

I bet that works well!

[@LassesFoodAndBarbecue]

Comfortfood :) Smokering or not it loos great. Gravy, onions and potatos lokks awesome too.

[@Armadillopepper]

The Masterbuilt doesn't give the ring, but it's easy to use Nd flavor is good. Have a great one Lasse!

[@danredder3423]

Thanks for the video, I will have to try something like this soon. My favorite is baked beans beneath the meat. Take care

[@Armadillopepper]

Hey Dan, I like the baked beans idea. I've got a killer baked beans recipe from my Mother. Will have to try that next time.

[@Aviator1047]

Tami is too funny!!! Jeff....eat more veggies....LOL! Here in Punta Gorda, SW Florida. 🌴😎🌴

[@Armadillopepper]

Hey Aviator, I've been I'm Florida a long time, but never Punta Gorda. And who ever benefited from eating veggies? Just takes up good meat space 😁.

[@Aviator1047]

@@Armadillopepper Hi Jeff, I moved down here after I retired in July of 2017 from Maryland. It's a nice small city on the Charlotte Harbor..between Tampa and Naples. I'm a meat lover also!! :-)

[@Armadillopepper]

We just googled it. Looks like a really nice place.

[@Aviator1047]

@@Armadillopepper Thanks...it is a nice town! If you're ever down this way...please contact me. It would be great meeting the both of you. 🌴😎🌴

[@Armadillopepper]

Definitely!

[@yankeeees]

tablespoon of flour :D

[@Ntsu345]

The spuds look great I done onions like that before but the roast and that gravy you just did all I can say is mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[@Armadillopepper]

Thanks Monte. This gravy was really good.

[@treasurehuntfoodies]

Never tried smoking potatoes or onions!! Gotta be good!!

[@Armadillopepper]

Thanks so much. I love smoked onions.

[@Toad1973.]

I forgot to poke holes in my potatoes one time in the oven. When I grabbed the rack to pull it out of the oven one of them blew up and burnt one of my wrist. I all ways poke them now. Looks goodas always.

[@Armadillopepper]

That's good info Toad. I don't think many of us think about how easy it is to get hurt around this high temps. Thanks!

[@randomactsofcooking]

Doesn't matter about the missing smoke ring on the meat, cuz the sauce Tami made up looks like it made up for it many times over. All of the food looks really good Jeff.

[@Armadillopepper]

Thanks Mike. I really liked the gravy.

[@RichsRiverSmokersWestVirginia]

Love this meal guys! Not much of a smoke ring but still I bet it was tasty! Great video!

[@Armadillopepper]

Thanks Rich. It was an excellent dinner.

[@kevinacres1699]

Need the smellovision and tasteovision to complete such a mantelpiece.

[@Armadillopepper]

Thanks Kevin!

[@tinyturbo317]

Love the video but she using the whisk haha... Bro get her a some more tools to work with lol amazing couple amazing food amazing life.... Much respect brotha

[@f18guru63]

wow i am going to smoke a butt lol mean chuck roast great video as always

[@Armadillopepper]

Thanks friend!

[@david_reynolds3660]

Yes I am partial. Sure wish you would start using the PBC or an Offset more!!!

[@Armadillopepper]

We will definitely be making some more PBC videos soon. Thanks for the feedback. Always good to hear what folks want to see.

[@david_reynolds3660]

You guys are about the best out there. Once I get back on the road (I am a truck driver) I plan to try and come by. And Suckle Busters rocks!!!

[@handcannon1388]

That looked like an all-american meal to satisfy a working man's appetite. It is also good to show that a person can make really good food without having to take themself too seriously. I enjoyed the video; though I must admit that I got a little dizzy during the whisking process. Have a great week.

[@Armadillopepper]

Thanks Ken. We do have a lot if fun doing these cooks.

[@david_reynolds3660]

Smoke does not make a smoke ring. Myoglobin does. The difference in temp, cold meat, hot smoker causes the ring. Electric smokers have a problem with this. They don’t run hot enough.

[@macEboy]

Thanks for the video! I thought the "FAT" white portion was silverskin? But you didn't remove it? Does this add texture to the cook? Cheers!

[@Armadillopepper]

I usually do remove it, but was feeling lazy. It is a good idea to remove it. With that said we didn't notice any texture issue.

[@david_reynolds3660]

Jeff, you have to remember that a so called smoke ring is not because of smoke. It is cause by a chemical reaction between the heat and the myoglobin in the meat. The best way to get the best ring is to start with good cold meat. FYI

[@Armadillopepper]

Thanks David. From what I've read at Amazing Ribs...smoke ring is an interaction between a pink protein in meat named myoglobin with the gases nitric oxide (NO) and carbon monoxide (CO). NO and CO are made by the combination of carbon and nitrogen with oxygen during the combustion of wood or charcoal. Electric smokers produce little energy compared to full out combustion, and there is little airflow since oxygen is not sucked in as a fuel, so the wood smolders rather than burning, producing little NO.

[@david_reynolds3660]

Exactly. I was just saying that wood alone would not do it. But the flavor of the smoke is still awesome.

[@meatcranium4280]

JEFF you eat all the meat you want. Jesus said a man shall not live by vegetables alone......well something like that. That looked mighty fine

[@Armadillopepper]

Veggies are over rated 😁🍗

[@retiredfire2013]

nice cook but I have never seen a chuck roast raw look like that with silver skin looks like a eye of round just a new cut I have not seen or cooked with before looks like they cut it sideways

[@Armadillopepper]

I had similar thoughts. The package said chuck roast from Publix and I was hesitant to argue with the label. You could be correct.

[@Steelerfan84]

Smoked taters??? Mmmmm... mmmmmm! The basics are always best!!🤙

[@palladini9718]

Vegamtics eat vegetables, men do not!

[@poopypuppyproductions7409]

"Rubber/Latex Gloves" for cooking, I get for free. Every year when my doctor checks my Prostate, I ask him if I can keep the gloves he used during my "check." Dang near NEW, only used once. They work great! LOL