Smoked Pot Roast

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Hearty Comfort with a Touch of Smoke

Pot roast gets a smoky upgrade. This Smoked Pot Roast takes everything you love about classic Sunday dinner—tender beef, perfectly cooked vegetables, rich broth—and adds the depth of charcoal smoke that transforms it from comfort food into something unforgettable.

This is the kind of dish you make on cold days when you want your house to smell incredible and your dinner to deliver serious satisfaction. The Gravity 600 handles the low and slow cook while you go about your day, and the result is fall-apart tender beef with smoky, caramelized vegetables.

Master It with the Gravity 600

The Gravity 600 is built for long, low cooks like this. Set it to 275°F and let the GravityFed™ charcoal hopper and DigitalFan™ control maintain steady heat for 5-6 hours with zero babysitting. The charcoal grill delivers authentic smoke that seeps into the beef and vegetables, adding layers of flavor you just can't get from a Dutch oven in the oven or with electric smokers.

Israel Wofford

Smoked Pot Roast

Serves: 6 people
Cook Time: 5 - 6 hours
Skill:
Intermediate
Method:
Smoked
Food:
Beef
Smoked Pot Roast

Ingredients

  • Main

Instructions

  1. 01

    Preheat your grill: Set your Masterbuilt to 275°F.

  2. 02

    Prep the vegetables: Place the quartered potatoes, sliced onion, and baby carrots in a 12-inch cast iron skillet. Pour the beef broth over the vegetables. Place the skillet on the lower rack of the smoker grill.

  3. 03

    Season the roast: Pat the chuck roast dry with paper towels. Season generously on all sides with your all-purpose BBQ rub, pressing it into the meat. Place the seasoned roast on the top rack of the smoker, directly above the vegetables.

  4. 04

    Prep the garlic: Cut the top ¼ inch off the head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with a pinch of all-purpose rub. Wrap tightly in aluminum foil and place on the smoker rack.

  5. 05

    Smoke low and slow: Close the lid and smoke for 5-6 hours, until the chuck roast reaches an internal temperature of 200°F and is fall-apart tender. The meat should pull apart easily with a fork.

  6. 06

    Check the vegetables: The potatoes and carrots should be tender and infused with smoke and beef flavor. If they need more time, leave them in while the roast rests.

  7. 07

    Shred and mix: Remove the roast from the grill and shred it using two forks. Unwrap the roasted garlic and squeeze the cloves out of their skins—they should slide out easily and be soft and caramelized.

  8. 08

    Combine everything: Add the shredded beef and roasted garlic cloves to the cast iron skillet with the vegetables. Mix everything together, allowing the beef to soak up the broth and the garlic to distribute throughout.

  9. 09

    Serve: Spoon the smoked pot roast, vegetables, and broth into bowls. Serve hot with crusty bread or dinner rolls for soaking up the juices.

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