As fall is upon us, dishes like stews, pot roasts, soups and chili become very common. This is recipe is an alternative to a traditional pot roast, and can use either Pork or Beef to cook it. Instead of pulling out a slow cooker, or turning the oven on, grab an aluminum pan and take it out to your smoker. In my case, a Big Green Egg.
- I like to start by sauteing the carrots in onions in a pan on the stove at medium-high heat. Toss the carrots every few minutes until you see some of the sides turn brown.
- Light your smoker and add a couple red oak wood chunks to the fire. If you don’t have red oak, you can always substitute post oak, or hickory. Set the grill temp to 275° F / 135° C using the vents to control the temperature or a blower system, like a Barb-B-Que Stoker.
- Prepare the aluminum pan by mixing the wine, broth, mushroom base, garlic and celery seed with the sprigs of Thyme and Rosemary. Pour into the pan.
- Liberally dust the roast with salt and pepper and place in the pan.
- Add the carrots and onions around the side.
- Cook the roast for 3-4 hours, or until the internal meat temperature on a Pork Shoulder Roast reaches 165° F / 73.8° C. Make sure to turn the meat over every 45 minutes to 1 hour so both sides are properly smoked and marinated in the juices.
- Let the meat rest for up to 30 minutes before slicing.
3-4lb Pork Shoulder Roast or Beef Chuck Roast
1/4 Teaspoon of Celery Seed
1/2 Cup Red Wine (Any of your favorite!)
1 Tablespoon of Better than Bouillon Mushroom Base
3 cups Beef Broth
1 Onion, Chopped
1 Bag of Carrots
2-3 Fresh Sprigs of Thyme
2-3 Fresh Sprigs of Rosemary
2-3 Cloves of Garlic, minced
Black Pepper, Freshly Grounded