Smoked Pot Roast

Cook Time

420 mins

Cooking Method






Prep Time

20 mins




2 cups baby carrots

2 cups baby red potatoes or russet, scrubbed and cut in half

1 bay leaf

2 cups Beef Broth

1 beef chuck roast

Chophouse Steak Seasoning

1 cup dry sherry or marsala wine

1 tbsp fresh minced garlic

1 sprig fresh rosemary, minced

1 yellow onion, diced

Cooking Instructions

Elevate your traditional Sunday dinner with this sophisticated Smoked Pot Roast. This moist and flavorful version begins by smoking the chuck roast in advance, adding depth and infusing mouthwatering wood-fired flavor. The roast is then braised low and slow on the grill, allowing the beef to tenderize while the vegetables absorb the delicious smoke flavors. The ultimate comfort food experience, you’ll never think of pot roast the same way again!

The smoked chuck roast infuses nicely with the broth and wine to create a complex savory flavor profile that will warm your guests bellies and their hearts. Pair with the leftover wine or serve with a warm, light tea such as green or white.

Note: It is recommended to use Competition Hardwood Pellets with this recipe.

This recipe uses Chophouse Steak Seasoning.

  1. Place the roast on a flat work surface and generously rub all over with Chophouse Steak seasoning.
  2. Fire up your Louisiana Grill and set temperature to 225˚F. If you’re using a gas or charcoal grill, set it up for low, indirect heat with smoke chips and allow the smoke to build for 15 minutes.
  3. Place the roast on the center of the grill and smoke for 2-3 hours until the roast reaches 180°F. Take the roast off of the grill and increase temperature of grill to 350°F.
  4. Place the smoked chuck roast onto a cutting board and cut into large cubes.
  5. Add the smoked chuck roast to the dutch oven, followed by potatoes, carrots, onions, garlic, rosemary, bay leave, and Chophouse Steak seasoning. Then pour in the marsala wine and beef stock.
  6. Braise the roast for 4-5 hours on your Louisiana Grill, or until the pot roast is fall apart tender. Serve the pot roast with its vegetables and pan juices.

Special Tools

  • Cutting Board
  • Heat-proof dutch oven with lid
  • Knife
  • Tongs


For more tender chuck roast, marinade in marsala wine for up to 24 hours, covered in the refrigerator.