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Smoked Pot Roast


  • 3 to 4 pound chuck roast
  • 1 cup of beef broth
  • 1/2 packet of ranch dressing mix
  • 1/2 packet of brown gravy mix
  • 1/2 packet of Italian dressing mix
  • 4 medium potatoes peeled and cubed
  • 3/4 bag of the bag of precut carrots
  • 1 half steam table foil pan (approx. dims - 12 x 10 x 2)


  1. Mix the packets of ranch, brown gravy, and Italian dressing mixes together (just the powder)
  2. Place the roast in the foil pan and coat both sides of the roast with the powder mixture
  3. Add the cup of beef broth to the foil pan
  4. Place the pan with the roast and broth on the cooker and let it cook on smoke setting for 2 hours (using hickory pellets)
  5. After 2 hours set temp on 250 deg and cover pan with foil
  6. After 4 more hours at 250, uncover and add carrots, potatoes, and sprinkle with black pepper and recover
  7. After 2 more hours it should be done (remove foil and roast should be fork tender)