Try this Smoked Pot Roast on the grill, and you may never stick another roast in your slow cooker again! A simple chuck roast with all the veggies is instantly elevated with a hint of smoke flavor that a little old kitchen appliance just can’t give you.
When you can take a simple family staple and step up the flavor by just changing the method of heat, you have WON the dinner game. Smoked Pot Roast on the Grill is that recipe! This Smoked Pot Roast has just the right amount of smoke flavor. Serve with a side of corn bread for a flavorful, hearty, and easy dinner.
Ingredients for Smoked Pot Roast
The ingredients for this smoked pot roast are pretty much the same as any roast you would cook in your Crock Pot or oven. Just season your meat with your favorite seasoning (or cheat and add one of the pot roast seasoning packets from the grocery store), add in some cut veggies and beef broth, and you’re well on the way to a delicious smoked roast dinner.
Here’s what I used for my Smoked Pot Roast:
- chuck roast – Our roast was about 2 1/2 pounds. Look for a roast that is well-marbled for extra flavor and tenderness.
- seasoning of your choice – I used Kinder’s Buttery Steakhouse seasoning, or traditional salt, pepper, and garlic powder work well also.
- 4 cups beef stock
- 6 red potatoes
- 2 large stalks of celery
- 2 cups of baby carrots – Or you can use cut whole carrots
- 8 oz. container of whole mushrooms
- 2 medium onions
- 1 tbsp minced garlic
- 2 tbsps tomato paste
- 1 sprig of rosemary
- 3 sprigs of thyme
How to Make Smoked Pot Roast on the Grill
Step 1: Set up your charcoal grill like a smoker.
If you’re using a charcoal grill to smoke a pot roast, then you need to set up you grill properly first. Go HERE to see how to set up your charcoal grill like a smoker. Or, you can also check out this YouTube video that shows how to set up your grill:
Step 2: Season your pot roast.
Sprinkle your roast with your favorite seasoning, and make sure you get all the sides. I used Kinder’s Buttery Steakhouse seasoning and some fresh cracked pepper for my smoked pot roast. I’m typically more of a fan of classic seasonings for pot roast, so as not to overpower the flavor of the roast itself.
I usually just season my roasts with salt, pepper, and garlic powder. The pre-packaged pot roast seasoning packets at the grocery store are an option also, but I have yet to find one that I like.
Step 3: Put your pot roast on the grill or smoker.
Once your charcoal grill reaches about 250 degrees, put your pot roast on the grill grates, as far away from the charcoal as you can. Remember, using your charcoal grill as a smoker is all about putting some distance between your meat and your heat.
Smoke the pot roast for about 1.5 to 2 hours at 250 degrees.
Step 4: Cut vegetables for your smoked pot roast.
While your pot roast is smoking, cut vegetables into large chunks. Try to cut all the vegetables about the same size so they cook evenly.
Step 5: Transfer pot roast to a grill-safe pan and add other ingredients.
After your chuck roast has been smoking on the grill for about 1.5 to 2 hours, transfer it to a large grill-safe pot or skillet. I used the 15″ Lodge Carbon Steel Paella Pan, and it worked great!
Put your grill-safe pot right on the grill grates, and add your meat and veggies. Then, add the minced garlic, tomato paste, and fresh herbs to the pot, and finally, pout in the beef stock. The stock will serve as a braising liquid, and the flavor from the veggies and herbs will all meld together for a super flavorful smoked pot roast.
Step 6: Cover the entire pot with aluminum foil.
This step is EXTREMELY important, especially if you don’t want your smoked pot roast to taste TOO smoky. Be sure to crimp down the sides of the aluminum foil so that your pot is covered completely. If not, the braising liquid of your smoked roast will take on more smoke flavor, and it could turn a bit bitter.
If you want MORE smoke flavor, you can just loosely cover your smoked pot roast while it braises.
Step 7: Raise your grill temp to 300 degrees and braise the pot roast until done.
Raise the temperature of your grill to about 300 degrees by opening your grill vents just a bit. Remember, oxygen equals heat, so as more oxygen gets to your coals, your grill will get hotter.
Cook your pot roast for an additional 2 to 3 hours, or until done.
Smoked Pot Roast on the Grill
- chuck roast – approximately 2-3 lbs.
- 6 red potatoes
- 2 large stalks celery
- 2 cups baby carrots
- 1 8 oz container whole mushrooms
- 2 medium onions
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 sprig rosemary
- 3 sprigs thyme
- 4 cups beef stock
- Set up your charcoal grill like a smoker. Watch this video to see how to set it up – https://www.youtube.com/watch?v=ENEGidyAEPk
- Coat your pot roast with your favorite seasoning. Make sure you get all the sides. I used Kinder’s Buttery Steakhouse seasoning and some fresh cracked pepper.
- Once your grill reaches about 250 degrees, put your pot roast on the grill grates, as far away from the charcoal as you can. Smoke for about 1.5 to 2 hours at 250 degrees.
- While your pot roast is smoking, cut vegetables into large chunks. Try to cut all the vegetables about the same size so they cook evenly.
- After your roast has been smoking on the grill for about 1.5 to 2 hours, transfer it to a large grill-safe pot or skillet. Add cut veggies, and all other ingredients including garlic, tomato paste, rosemary, thyme, and beef stock.
- Cover the entire pot with aluminum foil. Tip – If you don’t want your pot roast broth to take on too much smoke flavor and turn bitter, be sure to cover the pot tightly with foil.
- Raise the temperature of your charcoal grill to about 300 degrees. Cook your pot roast for an additional 2 to 3 hours, or until done.