There is something to be said with prepping dinner after breakfast and coming home to a fully cooked meal, infusing the house with the savory essence of home cooking. Just add a loaf of crusty bread and your dinner is complete. This was a staple meal in our household, but we didn’t have Smokin’ Mary Bloody Mary Mix. This is a kicked-up version of a Midwest classic.
Smokin’ Pot Roast
- 3-5 lb Chuck Roast
- ½ pound thick sliced bacon cooked. Slice into ½ inch pieces
- 2 bay leaves (optional)
- 8 oz sliced mushrooms (optional)
- 2 onions chunked
- 6-10 carrots cut into 2 inch pieces
- 4-5 red potatoes cubed
- 1 cup red wine
- 2 cups Smokin’ Mary mix
- 2 cups beef broth
Brown the meat on each side in the bacon fat. Add the veggies at the last 90 min to avoid overcooking them.
Place meat and liquids in slow cooker or Dutch oven. Cook over medium heat for 3 -4 hours depending on size of roast.
The roast is ready when it is falling apart and tender.