Pot Roast is an American classic, but today Rus adds a new spin featured in this segment of Smoky Ribs BBQ & Southern Cuisine.
Following a suggested recipe, Rus is smoking his bloody mary pot roast. He starts off with a three pound chuck roast rubbed down with a steak seasoning and then adds it to the smoker and let’s his pecan wood chunks permeate the meat for about an hour. Then transfers the meat to an aluminum pan to start building his pot roast beginning with a generous portion of potatoes, carrots, and celery around the pan. Generous amounts of salt, cracked black pepper, and your favorite bloody mary mixer topped with celery salt, Worcestershire sauce, and finish it off with a bit of frog bone pepper sauce. Three hours on the smoke, the final result is a delicious tender meat with lots of vegetables soaked in a bloody mary inspired cocktail.
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