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

[@strobyemtp]

Malcolm, you have become my BBQ guru. You never steer me wrong with any of your videos. Keep up the great work!

[@Trust_In_Jesus82]

Made this for Easter and it was the best pot roast we’ve ever had. It was absolutely amazing. We will forever make it like this from now on. Thanks for this recipe Malcolm!

[@WillLill82]

I have tried this a few times.... It's lovely!!!! First time I used Pecan but the smoke taste didnt seem to fight through the the braise, onions, garlic etc so I used hickory(3 chunks)/apple(1 chunk) and was PERFECT for my taste.... Great style and my family loves it.... You're the man Reed

[@AshtonChristie]

I googled smoke pot roast, watched your video and knew I had to try. I did so this today. It was everything you said and more!! Thanks for sharing!!

[@stephenwilliams5658]

Made this today using a bottom roast and it turned out fantastic. Your AP rub is great and the Montreal Steak seasoning jut took it to another level. Can’t wait for what you’re smoking next!

[@Chris94wag]

I made this recipe today, slightly different. Seasoned the meat the same then smoked in Weber with a slownsear till had a nice color. Then put beef broth and red wine in my slow cooker and added the chuck, onion soup mix, onions, carrots and celery. Cooked on low for 5 hours then added some flour to thicken it up a bit. went another hour and served it over garlic mashed potatoes with a biscuit to soak up some gravy. Best pot roast I ever made. Will definitely make again.

[@gonzo4577]

I watched your video and made this last night on the grill. Was fantastic. This was my grandpa's favorite meal and cooking on the grill was so tender. I'm looking forward to trying more of your recipes and your rubs and sauces!

[@dougweaver4917]

I like this recipe. I have a roast in the freezer and now I know how I am going to fix it. You have the best videos. Keep smoking.

[@goffgeo]

Malcolm, Thanks for making these videos!

[@Xtinnoker]

Malcolm this is the bomb, The beef is so tender and delicious. I’m never going back to the crock pot for my pot roast ever again. Thank ya man...

[@lancecline3613]

Making this right now with help from this video. Thanks brother 🙏

[@jimajamer]

I just did this recipe and it came out great. I used beef stock and beer in it. I ended up smoking it for a hr than did the rest of your steps by putting it in the oven after. Will definitely do it again.

[@kevincarroll9716]

Hey. I'm pretty new to smoking meats. Your posts have been SO helpful to me! Thanks!

[@barrybishop9646]

I do almost the same thing in many Akron grill. I use a Turkey roaster to sear the meat and then I deglaze the roaster and liquid and cover. I add the vegetables later just like you did. You do a wonderful job with your cooking. Keep it up.

[@mrjp3385]

My goodness! You never let me down this is delicious 🤤

[@carlcarter9108]

My girls love pot roast! I can’t wait to do this for them .. yum !

[@mikepoint4717]

You bring it Everytime , love your channel . Cheers

[@nolehughes9312]

I cooked this for my family amazing recipe Malcolm you're right I'll never cook it in the oven again. Thank you for all the amazing recipes keep up the good work brother

[@Rocky1115]

Just when you thought you couldn't revolutionize a Pot Roast. Amazing, bro!

[@cjrose3072]

today i used this technique on my Pit Barrel Cooker and it came out amazing! Thanks Malcom

[@TheJohnnyMannion]

I made this on Wednesday and it was incredible! Thank you Malcom!

[@SuperKnight89]

Making this right now. I threw in 3 cloves of crushed garlic when I added the vegetables. Also went with a bourbon barrel aged cabernet. 1.5hrs left of cook time. Cant wait

[@pr0fessa705]

I've watched all of your videos and it has inspired me to cook more on the grill and my smoker. I'm gonna try this recipe soon, i'm sure it will turn out amazing. Keep up the good work man!

[@richardpassmore4213]

Today I took my first free up Boston butt on the Hollow smoker and the bone was coming right out just like you said and it was so good thank you Malcolm for your videos

[@TheGoatpacker]

Just got my GMGrill. I did beer can chicken first, it turned out great! I can't wait to try this pot roast. Thank you for sharing. Tim.

[@Doug6714]

I like this recipe. Never have smoked a pot roast, but will have to try one soon. Hope you had a Merry Christmas.

[@elyworsley3764]

I love your channel brother! Thanks for sharing!

[@MichaelHarris-un8ck]

Anytime a fat guy makes something on KZbin I have never been let down!! Ps I am a fat dad too #FatDadsUnite

[@Saltydoginthedesert]

After being inspired by your videos I tried smoking a chuck roast and I honestly would take it over a smoked brisket any day! I tell everyone I know, throw a chuck on the smoker and you won't be disappointed. Currently smoking a couple over pecan and apple right now. I got a Weber Kettle recently and I actually prefer smoking on it more so than a Pit Barrel. It's just so easy to add more coals or wood with the lift up grates and keeping the coals to one side. Cheers from FL brotha! And let's go Brandon!

[@mrschusterpgjr]

Did this today and it was awesome. Made gravy with the juices.

[@bzt464]

Malcolm, you're the boss!

[@AussieAngeS]

Well that looks really delicious! Yum I love chuck

[@jrbugans]

Best pot roast ever, made it 3 times last year.

[@msw44012]

I'm following your recipe right now. So far so good! Final 1.5 hours to go. Smells D-lish!!!

[@MichaelSmith-zz3xc]

0

[@cw7784]

I wish he made this and sold them online order it he makes then ships it to you or you go pick it up. That looks so good

[@joelbella71]

I would love an updated version of this recipe

[@BlakeBake]

Same.

[@joelbella71]

I would love an updated video on this recipe.

[@ckmoore101]

Why? It's not like there is a newer version of beef.

[@6771Randy]

Malcom, I'll lay odds your neighbors just love it when you cook!

[@robinchelewski3492]

Ive used alot of your recipes your an awesome chef

[@sktech76]

Malcolm is one of the best! I trust his cooking skills and use a lot of his recipes and they always turn out great!

[@WhoGitDaBiscuit]

Looks great. Needs Cole slaw, Mexican cornbread and grilled corn on the cob for sides.

[@ghostrider729]

Way to roll Malcolm!!!

[@f86sabjf]

Hands down super 😋

[@GrillingAndSmoking]

I'm so doing this! Great work Malcom!

[@walterclaude-murray599]

U Da Man,,, Thanks for the video Our dinner turned out awesome

[@teenice894]

My wife got a pot roast in the fridge I just bought a Weber and I'm kind of bored so rather than her putting it in the crock pot and making the house hot I'm bringing it outside.. Thanks man!

[@Ellis1979]

I was actually thinking about this today and was going to look up a recipe, thanks for sharing....

[@SmokinJames]

i will try this over the weekend. I'm going to add some fresh hot peppers to the smokin' time though!

[@ThyronMathewsBBQ]

I LOVE IT GOOD JO THANKS SO MUCH!!! I WILL PUT THAT IN MY BAG OF TRICKS. KEEP SMOKING T&T BBQ

[@Mixwell1983]

Wanted to change up Easter dinner from ham so this year im gona smoke the chuck roast for 2-3 hours today and then early tomorrow morning gona crockpot it til tender so i am not wasting the propane in my propane smoker tryin to get it tender. I do this method with my charcoal offset also so im not using more charcoal when i wrap my foods to tenderize.

[@chrisrandich6301]

I love your videos man. Thank you for the info!!

[@0815BBQ]

Looks Great!

[@CRFLAus]

I love this bloke. He's a flippin' big Yowie!

[@wesleykinder391]

I'm cooking this tomorrow. We will let you know how it is but I'm excited to eat it already.

[@jackdixon2584]

Love videos that make it simple! On sale at publix so trying this weekend.

[@shawncotton7261]

Love watching and learning from you Malcom. I truly enjoy how you break everything down step by step.

[@fredreiadempsey3876]

Thank you looks fantastic. You're a great help. A total of four hours... Got it

[@williamriley2528]

You need a bunch of 4" long celery hearts in there too...!

[@Moodysmilez]

Thats AWESOME!!!!

[@HobiesGarageBBQ]

Never mind I found the last hour LOL. Maybe I should start drinking.

[@quarrel05]

This looks so delish, Love to you do this updated pot roast I feel like you have come sooo far to date

[@PRYVTgomerPYLE]

I was searching "how to make pot roast" and was getting disappointed about the results. Then I clicked this and realized it was Malcolm... Mood instantly changed to "oh yeah, this is gonna be good!" 😁👍

[@426superbee4]

i love the McCormick Grill Mates> Montreal Steak Seasoning YUM that and Larry ALL Seasonings is all i ever buy i put it on all meats, fish, sea foods so true meats lost it favor put beef back in to the beef, and chicken back into the chicken

[@Krieghandt]

Love your recipes, especially the not quite BBQ ones. Now I'm waiting for the cast iron skillet corn bread made in a drum smoker ;) Actually, have you tried making BBQ sauce along side smoking some meat? that would be interesting.

[@grbragg13]

Cooking this right now. No wine, only because I thought I had some and didn't. Someone must have stolen it! I can already dinner is going to be amazing.

[@neilthompson2871]

Is it high in salt? Loooks greet

[@goose1498]

Love your videos malcom. If I do this on a weber kettle should I do the "sear" over direct or indirect heat? The barrel has a lot more distance between the the meat and the heat than the kettle would. Thanks

[@hawkifish]

Same question, but for big green egg?

[@tonycrossbee]

looks good! You must be a popular dude your phone goes off in every video. LOL

[@EdHourigan]

Going to do this for dinner tonight.

[@stefanskala6696]

awesom video and food

[@Man_in_the_moon_oahu]

Perfect!!!🇺🇸🇺🇸🇺🇸🇺🇸

[@AfrikQ10]

Pecan wood flavored!

[@Carpster666]

Looks great Dude. Thanks a lot!!!

[@bobber1234]

"It's good, Daddy!".... This is why cooks cook!

[@ma5468]

you are my hero!!!!!

[@pompulousify]

I can't believe I have to say this to a guy who bbqs so much - but searing meat does jack to seal/lock in the juices. It's for a nice texture on the outside.

[@TheCanuck1962]

He isnt searing. He even says it isnt. @250 F that's Smoking Temp, not "searing" The only reason for the sear anyway for a pot roast is to get it browned, make it look purty. He says that here as well. You brown at high heat, then lower to simmer/braise.

[@macstevef7f]

What was brand name of the beef base?

[@frederickvanpelt6393]

9years later, Thanks Malcom.

[@beancountingzombie]

This should work well on a WSM without the water pan, Right?

[@barkerb]

I know this is an old vid but I have been looking to do a pot roast and always check to see if you have done something before I do! Question: why such a short time exposed to the smoke? I notice in your pulled beef video you did 3 hours in the smoke. Thanks for the great videos!

[@BlakeBake]

Same question for me. I'm guessing 1 hour is about the minimum needed for forming bark and a smoke ring but I'm no expert.

[@BAmerican]

❤

[@rickleeo970]

Malcom have you tried to smoke a chuck roll?

[@devinallensen6493]

Could you do this on a pellet grill?

[@joeldiaz7294]

@HowToBBQRight we need an update to this vid! you still using this method?

[@dutch1589]

THANK YOU Sir!!!!!!

[@Ellis1979]

Love videos with the family in it :)

[@ckmoore101]

whats the point of having it on smoker if its covered? Seems like much easier to move to oven. You are not getting any smoke through the foil.

[@kurthisroyalfattness9182]

Good job cross contaminating the seasoning containers

[@keithbettag598]

i dont need no rice, jus sit that platter in front of me, yummy

[@jerryocrow1]

Does an early sear "lock in" (1:03) flavors? That is, seal the inside so the juice can't escape? That seems impossible to me. Hummmm. Or, is it better to sear at the end (just to get the Maillard Reaction)?

[@TheCanuck1962]

@ 250 degrees F you're not searing. He even says it isnt really isnt searing. That's smoking temperature. BUT it IS giving the meat the browned outside before you braise it for 3 hours. At 57 yrs old I've made pot roast a thousand times I bet. Normally you brown at high heat then reduce to simmer. You can coat it with flour or whatever you want, brown then braise. You're not really looking to lock in juices here, the braising is gonna make it super tender. You could just start braising from the beginning and still get a tender roast. The "searing" is just getting it to look "purty" on the outside.

[@mllm1]

I like his wine of choice, not some hoity toity snobby wine like my wife drinks. I like Robert mondavi myself. It’s all good to me.

[@SouthAmericanCichlidLover734]

m getting mine together as we speak. I got a 4 pounder.

[@danortiz51]

Mine came out kinda tough ..cook it longer?

[@s13holmes83]

Cook it less, let it rest ✔️

[@joeledmondson1067]

Tried this today on a RecTeq 380 and I have NO IDEA what I did wrong but it turned into the worst pot roast I have ever had. Temp maintained well for the entire time but this was just plain tough... Three pound chuck ($21.00) that really looked good but I blew it - vegetables were great but beef was terrible! I am new to this (at 79 tomorrow).

[@RobNorton]

This may be an 8 year old video... But I'm trying it today!

[@chenders08]

Has anyone done this on a Traeger?

[@ghostrider729]

U gotta little hand messing with ya!!!👍

[@talezfromthedashcam3138]

How in the hell do you give a thumbs down on this?

[@jimomalley1518]

Man Mike is a Little Guy Their

[@mikegrayjr6527]

Would you do a poor man YouVersion burnt burnt ends using chuck roast and then poor man version pork burnt ends using spare ribs please

[@butterbean4195]

man oh man that`ll make your tongue slap your gums!!