Woodfire Smoked Pot Roast
This woodfire smoked pot roast starts with a one hour cold smoke, then finishes tender and shreddable in a rich, gelatin boosted gravy. It is hands off, deeply comforting, and built for cold weather cooking when you want big flavor without extra work.
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Servings: 4
Calories: 805kcal
Equipment
- Ninja Woodfire Grill
- Pellet hopper
- Probe thermometer or Ninja Woodfire app
- Large pan for making the broth
- Knife and cutting board
- Foil
- Cotton gloves with latex gloves over them for shredding
Ingredients
- 2.75 lb Chuck Roast
- 3 tablespoon Diamond Crystal Kosher Salt Estimated - Just enough for a light coasting.
- 2 tablespoon Smoked Paprika Estimated - Just enough for a light coasting.
- 2 tablespoon Dad Dust See Note for Recipe
- 2 tablespoon Ranch Seasoning Estimated - Just enough for a light coasting.
- 2 tablespoon Ground Black Pepper Estimated - Just enough for a light coasting.
- 2 tablespoon Worcestershire Sauce Estimated - Just enough rub on to help the spices stick if needed.
Gravy and Braising Liquid
- 1 White Onion Sliced (Reserve ⅓ for later)
- 1 Red Onion Sliced (Reserve ⅓ for later)
- 5 Cloves Garlic
- 3 tablespoon Unsalted Butter
- 1 tablespoon Avocado Oil
- 1 teaspoon Salt
- 32 OZ Beef Broth Boxed
- 1 Packet Gelatin Powder
Vegetables Added During Braise
- 2 Cups Baby Carrots
- 2 Cups Cherry Tomatoes
- Remaining Sliced Onions
Instructions
Season the Chuck Roast
- Start with a 2.75 pound chuck roast. Season all sides generously with Diamond Crystal kosher salt. Add smoked paprika for color, then season with Dad Dust. Lightly add ranch seasoning. Finish with 16 mesh black pepper. On the presentation side, add Worcestershire sauce to help the seasoning stick. Season the sides with Dad Dust, ranch seasoning, and black pepper.
Cold Smoke
- Load the Ninja Woodfire with smoke and pecan shell pellets. Give the pellet hopper a good shake. Set the grill to cold smoke and place the roast inside. Cold smoke for 1 hour.
- Make the Broth While Smoking
- Slice one white onion and one red onion. Roughly chop the elephant garlic. Heat a pan over medium heat and add butter and oil. Add about two thirds of the onions and all of the garlic. Cook for 3 to 4 minutes until softened. Season lightly with salt. Pour in 32 ounces of beef broth. Add one packet of gelatin powder. Simmer on low for 20 to 30 minutes, then set aside.
Cook to 165°F (74°C)
- After the cold smoke, top off the pellet hopper. Insert a probe into the roast. Set the Ninja Woodfire to thermometer cook at Cook to 165°F (74°C) with a grill temperature of 225°F (107°C). Cook until the roast reaches 165°F (74°C) internally, about 3 hours.
Braise
- Pour the prepared broth over the roast. Add cherry tomatoes, baby carrots, and the remaining onions. Cover tightly with foil. Return to the Woodfire at 300°F (149°C) until the roast reaches around 195°F (91°C), about 1 hour.
Finish with Vegetables
- Once 195°F (91°C) is reached, add the carrots and onions if not already added. After 30 minutes, add the cherry tomatoes. Increase the grill temperature to 350°F (177°C) and cook for about 1 more hour.
Shred
- The roast finishes around 211°F to 215°F (99°C to 102°C). Remove and shred using cotton gloves with latex gloves over them.
Serve
- Serve shredded pot roast with the vegetables and broth.
Video
Notes
Dad Dust Recipe:
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
- Place all the items in a shaker and mix well.
Nutrition
Calories: 805kcal | Carbohydrates: 27g | Protein: 66g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 238mg | Sodium: 7650mg | Potassium: 1806mg | Fiber: 6g | Sugar: 9g | Vitamin A: 11241IU | Vitamin C: 25mg | Calcium: 154mg | Iron: 10mg
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