Smoked Roast Beef Potatoes and Carrots
Author: Barry Martin
A little spin on a Sunday dinner favorite. Roast beef, smoked and braised, takes this dish to a whole new level.
Ingredients
- Center-cut chuck roast
- Baby Carrots
- Russet potatoes
- White Onions
- Beef stock
- Olive Oil
- Kosher Salt
- Pepper
- Barry's Beef Rub
- 5 tablespoons paprika
- 3 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon dried parsley
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon hot chili powder
- ½ cup dark brown sugar
- 2 tablespoons Tony Chachere's Creole Seasoning
- 2 tablespoons chipotle pepper
- 2 tablespoons of Sugar in the Raw
Instructions
- Preheat smoker to 225
- Coat chuck roast with olive oil
- Rub chuck roast with Barry's Beef Rub
- Add chuck roast to smoker
- Smoke chuck roast until internal temperature reaches 145 degrees
- Remove chuck roast from smoker and add to foil pan and cover with beef stock
- Add sliced white onions to top the meat in pan
- Raise smoker temperature to 350 degrees
- Cover pan(s) and return to smoker to braise and finish
- Pre-heat oven to 350 degrees
- Peel and cut potatoes into bite sized pieces. Add them to pan with baby carrots. Season with salt and pepper.
- Add sliced white onions to the top of the vegetables in pan
- Add beef stock to vegetables to almost cover
- Cover pan(s) and put in oven to braise
- Cook approximately 2 hours until vegetables are tender
