Smoked Chuck roast then pressure cooked for pot roast

[Hulagn1971]

Decided to change things up this time. Took a 3lb chuck roast and hit it up with salt, 16 mesh black pepper and Henrik beef rub. Put it on the Weber 26 with SnS at 225-250 degrees using lump and "whispering oak" and sugar maple for smoking woods, 2 chunks each. Filled the water reservoir and let it go for about 3.5 hours. Prepped the veggies which were golden potatoes, carrots, mushrooms and onions. Pulled the chuck and pretty much followed the rest of this recipe to a "T" except I did not sear it as it already had a nice crust https://www.pressurecookrecipes.com/...ker-pot-roast/
I did not use dry herbs, used fresh and did not thicken the gravy. I like mine thinner to dip crusty bread in. Was definitely a fun cook on a day off work from the 14-15" of snow we got here.

[DeusDingo]

pre-smoking things is such a great idea for this device

[Hulagn1971]

I agree. I had not attempted it before but man does it add some really deep flavors!

[Rod]

That looks stuuuupid good!

[Troutman]

Similar to smoking before sous vide but I agree, pre-smoking a stew meat is even better than pre-searing. Great way to to make a pot roast !!!

[Donw]

Outstanding. It is nice to have more than one tool in your toolbox to do a project, and when they all work together successfully you hit a homerun.

[Mosca]

Doggone, I will have to try this.

[Mr. Bones]

Beautiful Roast, an inspirin idea, Brother! Thanks fer takin us along!

[JGo37]

First, good looking cook. I too love smoking meat then looking for something to do with it, like stew, soup, & PanAsian dishes.

I got brave last week and did this for chili, and didn't use any dry herbs either. Everything was fresh and roasted, or ground. I'm definitely doing that more often.

[FishTalesNC]

I see Diego visited you too, I think I just found my kettles! Nice cook, looks crazy yummy!

[Potkettleblack]

Did just this last week. Hour or two of smoke, into the IP with mushrooms and shallots, chicken stock, red wine, garlic, thyme. An hour later, spoonable and delicious.

Same trick works great for chili.

[Henrik]

Smart move doing the smoke first! I can only dream of how good that must've tasted!

[klflowers]

Another one for the to do list. Beautiful. But that snow - I am from MI, and I had some shoveling flashbacks...

[Hulagn1971]

Hahaha my wife is from Waterford. She moved down here to marry me and hates all this snow.

[shify]

Looks good. Thinking of doing a similar thing for my next batch of Texas chili.