Nice gray, cold rainy/snowy day for pot roast.
Started as a 3 pound chuck roast seasoned with s&p with granulated garlic. Smoked for three hours at 250 with some Indiana hickory.
Once it had the color I wanted, I put in my Dutch oven with potatoes, carrots, a few cloves of minced garlic, and a diced onion. Beef broth and some beef base for good measure. Kicked the heat up on the wsm to 300 for two and a half more hours.
Added some corn bread
Finished meal
A thanks to Colin (@catskillsmoker) for the personalized platter! He’s an awesome, gracious grillfella.
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