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Barbecue Pot Roast

Source of Recipe


From "Dr. BBQ's Big-Time Barbecue Cookbook"






List of Ingredients



• 1 chuck roast (4 lbs.)
  
• Big-Time Herb Rub (recipe follows)
  
• 1 lb. carrots, peeled and sliced
  
• 6 medium potatoes, peeled and halved
  
• 1 medium onion, chopped
  
• 2 cloves garlic, crushed
  
• 2 cups beef broth, mixed with 1 Tbsp cornstarch
  






Instructions



1. Prepare a cooker for indirect cooking at 275° F, using hickory and cherry wood for flavor. Coat the chuck roast liberally with the rub and put it in the cooker. Cook for 1 hour.
   
   
2. Flip the roast and cook for a half hour. Remove the roast to a foil pan. Cover with vegetables and pour the broth over the top. Sprinkle some more rub on the vegetables. Cover tightly with foil and return to the cooker. Cook for about 3 hours, until the roast is tender.
   
   
3. If you can, run the heat up to 350° F during this time and check it in two hours instead of three. Remove the roast and vegetables to a platter and serve the gravy on the side.
   
   ..........
   
   BIG-TIME HERB RUB
   
   • 1/4 cup salt
   • 1/4 cup turbinado sugar, or light brown
   • 1 Tbsp chili powder
   • 1 Tbsp dried thyme
   • 1 tsp freshly ground black pepper
   • 1 tsp granulated garlic
   • 1 tsp granulated onion
   • 1 tsp dry mustard
   • 1 tsp dried oregano leaves
   • 1 tsp ground cumin
   • 1 tsp tarragon leaves
   • 1/2 tsp cayenne pepper
   • 1/2 tsp ground nutmeg
   
   Combine all ingredients in a bowl, mix well, and store in an airtight container.
   
   Makes about 1 cup.