It certainly won't taste like a traditional pot roast, but is that a bad thing?
Only you know who you are cooking for mate.
I have some family who I wouldn't bother doing this for because it would 'taste funny' haha
7x57mm Back around St. Patrick's day, I changed up the traditional corned beef and cabbage meal by smoking the corned beef on the kettle+SNS until it had some bark and was out of the stall (about 170F). I then moved it into a cast iron dutch oven with the cabbage, carrots, potatoes, etc, and braised it with the lid on the dutch oven until it was done, about 2 hours. That was plenty of time for all the veggies to be done, and it had a nice smoked flavor.
I think you could take the same approach with pot roast. Just smoke your chuck roast for a few hours, get some bark and smoke on it, then move it to the dutch oven, slow cooker, whatever, with your other ingredients, and let it finish up by braising with the rest of the stuff.
If you want to catch any juices and add them to the braise, put a drip pan under the chuck roast while its in the smoker.
wrgilb not as much as you would think. That said, we love pastrami too, so that wouldn’t be a bad thing. The braise in the covered pot serves to soften up the bark as I recall, not having done this since May.
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