POT ROAST WITH TOMATO & RED ONION
This pot roast is an amalgamation of Hank Shaws Italian Roast and our imagination/what we had on hand at the moment.. The acidic tomato, sweet red pepper and sharp red onion is a wonderful balance to the savory chuck roast. When you pile it on top of some cheesy polenta to slam all of your taste buds into submission.
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Total prep ~ 30 min - Smoke ~ 1.5 hrs - Slow cook ~ 4-6 hrs
Equipment:
Smoker
Slow Cooker
Ingredients:
1 pound chuck roast (really any roast will do)
1 red onion
1 red bell pepper
1 28oz can crushed tomato (whole is also awesome)
4-5 medium russet potatoes
3 garlic cloves - crushed & minced
Rub of choice - we used Harvesting Nature’s Big Game Blend
1 beef bouillon cube (or enough stock to cover your roast)
1 Tablespoon white balsamic vinegar
Salt to taste
OPTIONAL BUT RECOMMENDED
1 cup Polenta
2 cups water
2 cups milk
4-8 oz cheese of choice - freshly grated. (we used extra sharp white cheddar)
Directions:
Preheat smoker to 250º
Set your roast on a wire rack on the counter for 20-30 min to bring closer to room temp
Coat in a think layer of olive oil and dust with your rub. Let sit for 10-15 min
Smoke Roast for 1-2 hours, or until it develops a nice color, but not too dark, not going for fully cooked here.
If you opt to not smoke your roast, give it a good sear in a cast iron pan.
Pull the roast, place in crock pot set to warm and set smoker to 425º
Slice your red pepper and red onion into 1/2 - 1/4 inch slices and set on a baking tray or wire racks
Smoke veggies for 30 min
Dice potatoes into 6ths and add to crock pot
Add finished veggies to crock pot
Add bouillon cube and garlic (if using liquid stock use it in replacement of the water in the next step)
Add tomatoes with juice to crock pot, if needed add water until roast is covered
Set crock pot to medium and cook for around 4-6 hours, or set to high and cook around 2 hours. Keep your eye on the roast, its done when you can easily pull it apart
When the roast finishes, pull inner bowl from the crock pot to rest off the heat.
Start your polenta, cook as instructed on the box. Ours box called for 30 min simmer in the milk and water. Once cooked add the shredded cheese and still to combine. Add salt and pepper to taste.
Shred roast. Some like to keep it separate from the veggies, but mixing back in is awesome. If you keep separate, put shredded roast in a bowl with some of the broth from the crock pot.
Place a healthy couple spoons of polenta on your plate, top with meat, veggies and potatoes, spoon some broth on top, sprinkle with flakey salt and a crack of pepper and dive in!
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Hot Tips:
Watch the ingredients of your rub! Some have plenty of salt, so adding more may not be necessary. Better to add salt once its on your plate vs adding too much early on.
Swap for yellow onion if you prefer a sweeter onion flavor to the sharp red
Venison or Elk roast would swap really in really well for a wild version
Red pepper flakes make everything better
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