Pit Smoked Pot Roast Recipe
Tender beef smoked to perfection and finished in the oven with McKoy’s special marinade and seasonings.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a bowl, mix together McKoy’s special marinade, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 2
Marinate the Roast
Rub the marinade all over the chuck roast and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C) using your choice of wood chips for smoking.
- 4
Smoke the Roast
Place the marinated chuck roast in the smoker and smoke for 4-5 hours, or until it reaches an internal temperature of 190°F (88°C) for optimal tenderness.
- 5
Transfer to Oven
Once smoked, remove the roast from the smoker. Preheat your oven to 300°F (150°C).
- 6
Bake with Broth
Place the smoked roast in a roasting pan, pour the beef broth over it, and add the sprigs of fresh rosemary and thyme. Cover with aluminum foil.
- 7
Finish Cooking
Bake in the oven for 2-3 hours, or until the meat is fork-tender.
- 8
Rest and Serve
Remove the roast from the oven and let it rest for 15-20 minutes before slicing. Serve with your choice of sides.