There’s no day like a snow day, and there’s no such thing as grill season.
When the snow came down in Texas, we cleared off the Huntsman® and made one of our favorite cold-weather recipes: an old-fashioned pot roast with a smoky twist. A simple chuck roast picks up two hours of low smoke, then braises in a cast iron pot with red wine, beef stock and a pile of vegetables until it’s fall-apart tender. It’s set-it-and-leave-it cooking, which leaves plenty of time to build a snowman while dinner takes care of itself.
Watch the Full Video
Cook time: 6–7 hours
Grill temperature: 180°F to smoke, then 275°F to braise
Cooking method: Smoke, then braise
Ingredients for Smoked Pot Roast
For the roast
- 1 chuck roast, thawed
- Yellow mustard, for a binder
- Salt and pepper, to taste
For the braise
- 1 cup sweeter red wine
- 2 cups beef stock
- Carrots, chopped
- Onions, chopped
- 2 heads garlic
- Potatoes, chopped
- 1 jalapeño, chopped
- A few sprigs fresh thyme
- A few sprigs fresh rosemary
Equipment
- Spider Grills Huntsman®
- Venom® temperature controller
- Cast iron stock pot or Dutch oven
How to Make Smoked Pot Roast on the Grill
1. Fire Up the Huntsman®
Bring the Huntsman® up to 180°F. Snow on the lid is no problem; just clear it off and let the Venom® handle the temperature.
2. Season the Roast
Coat the thawed chuck roast with a thin layer of yellow mustard as a binder, then season it with salt and pepper. Keep it simple.
3. Smoke Low
Place the roast on the grill and smoke it at 180°F for about 1½–2 hours. This stage isn’t meant to cook it through; it starts the cook and infuses smoke flavor.
4. Prep the Vegetables
While the roast smokes, chop the carrots, onions, garlic, potatoes and jalapeño.
5. Turn Up the Heat
Raise the grill temperature to 275°F.
6. Build the Pot
Move the smoked roast into a cast iron stock pot and add the chopped vegetables around it. Pour in the red wine and beef stock, then tuck in the thyme and rosemary.
7. Braise Uncovered
Once the grill is good and hot, set the pot on the grill uncovered so the braise picks up even more smoke.
8. Low and Slow
Braise at 275°F for about 4–5 hours, until the meat is falling apart. Check in occasionally, turning the pot so it cooks evenly and stirring so everything stays down in the liquid.
9. Serve
Pull the pot off the grill and serve the roast with the vegetables and plenty of jus. Give it a moment to cool first; it comes off very hot.
Tips for the Best Smoked Pot Roast
Keep the seasoning simple. A mustard binder with salt and pepper is all it needs. The smoke, wine and herbs do the rest.
Start the pot uncovered. Leaving the lid off the pot lets more smoke reach the braise for deeper flavor.
Don’t rush it. Four hours gets you tender meat, but going longer makes it even better. If your crew can wait, let it ride.
Choose a sweeter red wine. It balances the smoke and the heat from the jalapeño.
Why Braise on the Grill?
A pot roast is classic oven food, but bringing it outside adds something an oven can’t: real wood-fired smoke. Smoking the chuck roast first builds flavor into the meat, and braising it on the grill means the liquid, vegetables and jus all pick up that smokiness too. With the Huntsman®’s thick-walled body and the Venom® holding your temperature steady, cold weather and wind won’t throw off your cook.
There’s No Such Thing as Grill Season
Plenty of people put their grill away when the weather turns cold, but winter is one of the best times to cook outside. The Huntsman® holds heat like a kamado, and the Venom® keeps the fire steady without constant vent adjustments, even when it’s snowing. Low-and-slow cooks like this pot roast are the perfect way to fill a cold day with something warm.
Smoked Pot Roast FAQs
What cut of beef is best for pot roast?
Chuck roast is the classic choice. Its marbling and connective tissue break down during a long braise, leaving the meat rich and tender.
Why smoke the roast before braising?
A short smoke at low heat adds deep smoky flavor before the braise. The braise then does the work of making the meat tender.
How do I know when the pot roast is done?
It’s done when the meat pulls apart easily with a fork, usually after 4–5 hours of braising at 275°F.
Can I use a Dutch oven instead of a stock pot?
Yes. Any heavy cast iron pot that can go on the grill will work.
Can I grill in the snow?
Absolutely. Clear off the grill and let it come up to temperature. A well-insulated grill with automatic temperature control, like the Huntsman® with the Venom®, holds steady even in cold weather.
