Smoked Pot Roast



Ingredients
3lb. to 4lb. chuck roast
1 Cup beef broth
½ Packet of Ranch dressing mix
½ Packet of brown gravy mix
½ Packet of Italian dressing mix
4 Medium potatoes, peeled and cubed
¾ Bag of mini carrots
1 Half-sized steam table foil pan (approximately 10″ × 12″ × 2″)

Directions
1.  Preheat the pit to the lowest smoking temperature (Hickory pellets are a good choice)
2.  Mix the ½-packets of Ranch dressing, brown gravy and Italian dressing together (just the powder)

3.  Place the roast in the foil pan and coat both sides with the powder mixture
4.  Add the cup of beef broth to the pan
5.  Smoke the roast for two hours
6.  After two hours, increase the temperature to 250°F and cover the pan with foil (add more beef broth if necessary, you could move the pan to the kitchen oven)
7.  After four more hours, add the potatoes and carrots, season with black pepper and recover with foil
8.  After two more hours it should be done and fork tender

NOTE:
8-hours total cooking time

EDIT:  Removed extra characters before high-bit characters added by forum system upgrade.

Great info thank you!!

Thanks, I will do this.
I attempted  a pot roast in my smoker before.  Not knowing what I was doing I threw it all in a clay pot at once, it was a disaster.  By the time the meat was done the veggies were beyond mush.   

Definitely going to try this.  My brisket experiment over the weekend was not a hit, so I need a makeup.  I'll write about it in a few days when I get over being mad at myself.  Thanks for the info!!

Brushpopper, take a look at the Pepper Stout Beef post, too.

I agree, thank you.

I shall try both!    Thanks for the reminder!

Looks cool, I'll be sure to try your recipe.