Smoked Roast Beef Potatoes and Carrots

Smoked Roast Beef Potatoes and Carrots
Recipe type: Meat
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A little spin on a Sunday dinner favorite. Roast beef, smoked and braised, takes this dish to a whole new level.
  • 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
  1. Preheat smoker to 225
  2. Coat chuck roast with olive oil
  3. Rub chuck roast with Barry's Beef Rub
  4. Add chuck roast to smoker
  5. Smoke chuck roast until internal temperature reaches 145 degrees
  6. Remove chuck roast from smoker and add to foil pan and cover with beef stock
  7. Add sliced white onions to top the meat in pan
  8. Raise smoker temperature to 350 degrees
  9. Cover pan(s) and return to smoker to braise and finish
  10. Pre-heat oven to 350 degrees
  11. Peel and cut potatoes into bite sized pieces. Add them to pan with baby carrots. Season with salt and pepper.
  12. Add sliced white onions to the top of the vegetables in pan
  13. Add beef stock to vegetables to almost cover
  14. Cover pan(s) and put in oven to braise
  15. Cook approximately 2 hours until vegetables are tender


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