Description
Texas Smoked Pot Roast is a tender, smoky, and flavorful dish featuring slow-smoked chuck roast shredded over creamy mashed potatoes with rich gravy. Perfect for family dinners or special gatherings, it combines traditional pot roast comfort with Texas-style barbecue flavor.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 1/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 large yellow onion, sliced
- 4 sprigs fresh thyme
Instructions
- Preheat your pellet smoker to 225–250°F with your choice of wood pellets such as hickory or oak.
- Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub all over the beef chuck roast.
- Place the seasoned roast on the smoker grates. Arrange sliced onions and fresh thyme around the roast. Pour beef broth and Worcestershire sauce over the roast.
- Smoke the roast for 4–5 hours until the internal temperature reaches 195–200°F and the meat is tender enough to shred.
- Remove the roast from the smoker and let it rest for 15–20 minutes.
- Shred the meat and mix with pan juices and onions to create flavorful gravy.
- Serve shredded pot roast over mashed potatoes and garnish with fresh thyme if desired.
Notes
- Use a well-marbled chuck roast for maximum tenderness and flavor.
- Let the meat rest before shredding to retain juices.
- Use a drip pan to collect juices for extra gravy and moisture.
Nutrition
- Serving Size: 1/6 of roast with gravy
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg