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Remove the foil-wrapped chuck roast from the smoker. Carefully unwrap the layers of foil and transfer the meat to a cutting board, tent with foil for about 15 minutes to cool to less than 150 degrees F. Don't slice until the last possible minute. The smoked chuck roast dries out quickly once it is cut.
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Instructions. Cook garlic in oil in small skillet over medium heat, 2-3 minutes or until fragrant. Remove from heat. Stir in vinegar, ketchup, worcestershire sauce, sugar and basil. Slash fat edges of roast and pierce both sides all over with a fork. Place meat in plastic bag. Pour marinade over meat.
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Remove from packaging and pat dry with a paper towel. Place on a baking sheet and drizzle with olive oil, coating all sides of the roast. Combine the brown sugar, garlic, onion powder, ground rosemary, thyme, salt, pepper and ry mustard together in a bowl. Sprinkle the seasoning mixture on all sides, pressing into the meat.
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Coat roast with olive oil, rubbing over all sides. In a bowl, combine brown sugar with garlic, onion powder, onion flakes, rosemary, smoked paprika, salt, pepper and dry mustard. Sprinkle all over roast and press into the roast. Set roast aside and prepare a grill fire. Add hickory or pecan chunks and heat grill to 400°.
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Once the grill is ready, place the pot roast on the unlit side of the grill and close the lid. This will allow the meat to cook slowly and evenly, resulting in a perfectly grilled pot roast. It's important to monitor the temperature of the grill to ensure it stays around 225-250°F. Depending on the size of the pot roast, it will need to cook.
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Grilling the Pot Roast. Once the grill is hot, it's time to cook the pot roast. Place the seasoned chuck roast directly on the grill grates over the indirect heat. Close the lid and let the roast cook for about 1.5 to 2 hours, or until it reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
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Once it is wrapped, place it on the grates on the indirect heat side of the grill, as far away from the heat source as possible, and let it slowly roast. The ideal cooking temperature to slow-cook your roast will be about 300°F - 325°F. You want to let it cook until it reaches a minimum internal temperature of 145ºF.
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How to Smoke Pot Roast on a Gas Grill. Place soaked wood chips in a foil pan and cover the pan with aluminum foil. Poke 10-12 holes in the foil. Place the pan on the bars underneath the grate in the corner of the grill. If smoking for longer than 2 hours, add a foil pan with 1 inch of hot water to the grill.
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Use a meat thermometer (trust me, it's handy!) and let it cook until the internal temperature reaches 145ºF. This should take about an hour, but start to keep a closer eye on the roast after about 45 minutes. Once your pot roast is cooked, you can remove it from the grill and let it rest for about ten minutes.
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Remove from the grill and leave the pot roast and vegetables to rest while covered for 20 minutes. Slice the smoked pot roast and serve. You can drizzle the cooking liquid on top of each serving or reduce it to gravy on the stovetop with the help of a cornstarch slurry.
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Smoke for about 1.5 to 2 hours at 250 degrees. While your pot roast is smoking, cut vegetables into large chunks. Try to cut all the vegetables about the same size so they cook evenly. After your roast has been smoking on the grill for about 1.5 to 2 hours, transfer it to a large grill-safe pot or skillet.
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Directions. Step 1 In a large bowl or baking dish, whisk vinegar, oil, garlic, 1 tbsp. kosher salt, and 1 tbsp. black pepper. Add chuck roast and turn to coat. Refrigerate, turning meat halfway.
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Close up the foil tightly, and place on the grill 3 to 4 inches away from the heat. Cook for 1 1/2 to 2 hours, turning every 20 - 30 minutes so that the roast cooks evenly. When you feel the roast is done, open and test the temperature with a meat thermometer. The temperature should be at least 165° F.
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Prep the roast. Pat your 2-3 pound (907 grams-1.36 kilograms) chuck roast dry, then brush with the optional 1 tablespoon (15 milliliters) of apple cider vinegar (or oil).Season generously with 2 tablespoons (17 grams) of steak seasoning (or your preferred seasoning) on all sides of the roast.; Let sit. Allow the seasoned roast to set out at room temperature for an hour to take the chill off.
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Sprinkle with salt to taste. Cover with lid and cook for 15 minutes. Reduce heat to 275°F and cook for 2-1/2 hours. Remove roast from the oven; carefully lift off the lid and place the remaining carrots and celery, the shallots, onions, bell peppers and potatoes around the roast.
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Grilling a pot roast takes several hours, as it needs to cook low and slow over indirect heat to become tender and flavorful. 3. What is the ideal grill temperature for cooking pot roast? The ideal grill temperature for cooking pot roast is around 250-275 degrees F. This low and slow cooking method will result in a tender and flavorful pot roast.
