This worked out really well, in case you want to try it.

First, I rubbed this roast with Montreal Steak Seasoning and then Stubbs Spicy. (Use better rubs if you want. This is what I had on hand.)

Then, I smoked it for 2 hours at 300 degrees.

The entire point is to build some flavor and bark onto the roast. Net step is just standard pot roast. Dutch oven.

And here’s the final reveal. Fall apart tender pot roast with a smoke ring and a delicious bark.

I could shred this for a sandwich, but why waste those tender root veggies?

Eventually, Mrs. Sock will use what’s left, add tomatoes and make a soup.#twittersupperclub pic.twitter.com/dAU48rsqqa

— Political Sock (@politicalsock) October 30, 2021

Really happy with the result.

Love the idea.

This is the method we did a while back.

Heck yeah! I will for sure be trying that. Thanks for sharing!!!

Been doing smoked chuckles for years now. Better then brisket for chopped sammiches

Use my same brisket rub and run for around 3-4 hours.
Foil in boat with about an inch and a half of beef stock and hatch chilis and cover
At temp, pour out mixture and save. Shred the chuck, then pour back over enough stock/chili's to your liking.

On Hawaiian sweet rolls with pickles, slaw, and sweet onions. Hot damn.

I do something similar.

Smoke at 250 until it stalls
Place into dutch oven with vegetables and au jus for 90 minutes.
Pull roast out of dutch oven and back on to smoker until it hits 201-203

Looks delicious! Thank for sharing. Will definitely try that!