Pit Pot Roast

Name: Pit Pot Roast
Cuisine: American
Ingredients: ¾ cup paprika; ¼ cup freshly ground black pepper; ¼ cup kosher salt or coarse sea salt; ¼ cup kosher salt or coarse sea salt; ¼ cup sugar; 2 tablespoons chili powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons cayenne; 3 to 4 garlic cloves, slivered; 3 pound boneless shoulder chuck roast; ½ cup cider vinegar; 1 medium onion, chopped; 2 tablespoons vegetable oil; 2 tablespoons pickling liquid from a jar or can of pickled jalapeños; 10 ounce can diced tomatoes with green chiles, undrained; ¼ cup beef stock or beer (if you’re not using the mop); ¼ cup beef stock or beer (if you’re not using the mop)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Chuck roast benefits from long, slow cooking, such as the braising technique used in most oven-cooked pot roasts. Barbecuing provides similar low and slow heat, and infuses the meat with the heady aroma of wood smoke, as in this spicy version.

Ingredients

Wild Willy’s Number one-Derful rub

¾ cup paprika
¼ cup freshly ground black pepper
¼

Americas
United States
Main course

Method

The night before you plan to barbecue, combine the dry rub ingredients in a small bowl. Insert the garlic and jalapeño slivers into openings in the meat’s surface. Massage the meat well with the dry rub, place it in a plastic bag, and refrigerate it overnight.
Remove the roast from the refrigerator and let it sit at room temperature for 45 minutes.
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