Chuck Roast Baked Potatoes

[Super_Dave]

Started with a nicely marbled 2.7 lbs chuck roast that I rubbed and put in the smoker at 235 for 3 hours with a couple strips of bacon to help retain some moisture. Roast was direct on the rack.



At the 3 hour mark I was at approx. 155 IT. I pulled the roast off and foil wrapped with the addition of a little beef broth.



When the meat is done, I use some of the smoky juices to make my favorite gravy.





Completely load up a baked potato, lay some slices of beef over the top and cover in gravy.

[campn4walleye]

Once again Dave, you're showing off.

Do you do all the cooking? Your wife is lucky!

[Super_Dave]

Shortie1915 wrote:
What is your recipe for gravy?

Shortie, I separate some of the fat from the pan juices, using a couple of tablespoons with the rest of the pan juices as the base. Then I add a slurry of cornstarch and some beef broth. The smoky overtones to the gravy knocks this out of the park. Oh, and just a splash of Kitchen Bouquet for color. S&P to taste.

[PatrickA51]

Super Dave
That's cruel and inhumane treatment to post that picture. I wasn't hungry until I saw that picture. Looks great.

[magnusfide]

SD: to the moon and back, that's a great looking rack.

[Shortie1915]

OMG! I now have to wipe the drool off my keyboard! What is your recipe for gravy? The pics are outstanding and make me want to have meat for dinner instead of watermelon.