Hickory Smoked Pot Roast

A traditional family favorite but with that smoky flavor everyone loves. Supplemented with the usual pot roast vegetables “onions, potatoes, carrots, turnips” the difference is Dickey’s Beef Brisket Rub, which turns a smoked chuck roast into your new secret family recipe.

  • Prep Time

    15 Minutes
  • Marinate Time

    1 Hour
  • Cook Time

    5-6 Hours
  • Serves

    4-5 People
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 4 lbs
  • Chuck roast
  • 2 tbsp
  • Worcestershire sauce
  • 4 cups
  • Water
  • 1 each
  • Onion, yellow, large dice
  • 2 tsp
  • Garlic, chopped
  • 3-4 each
  • Carrots, peeled, large dice
  • 1 each
  • Turnip, peeled, large dice
  • 10-12 each
  • Red skin potatoes, cut in half
  • 2 tbsp
  • Italian parsley
  • 3 tbsp
  • Olive oil
  • 4 tbsp
  • Flour
  • 1 packet
  • French onion soup mix
  • 1 cup
  • Red wine or stout beer
  • 2 each
  • Bay leaf


  1. Rub chuck roast with Worcestershire sauce over the entire surface.
  2. Season chuck roast on all sides with brisket rub on all sides evenly. Allow brisket to marinate 1 hour as you heat the smoker to 275 deg F.
  3. Place the chuck roast into the smoker and smoke for 3.5 hours.
  4. While brisket is smoking prepare and cut all vegetables. Toss vegetables in olive oil and place in a roasting pan. Place over a medium flame and slightly saute the vegetables and potatoes. Cook for 5 minutes.
  5. Add flour to pan and mix well to coat the vegetables.
  6. Add red wine, water, bay leaf, and French onion soup mix to the pan. Place partially smoked chuck roast into the center of the pan. Cover with foil and bake in a 250 deg F oven for 2 hours to fully cook meat.
  7. Once the roast is cooked and falling apart, add the tender vegetables to the roast pan and serve.

Recipe Categories: Beef, Dinner, Roast, Smoke