Step 1

Set up your charcoal grill like a smoker. Watch this video to see how to set it up - https://www.youtube.com/watch?v=ENEGidyAEPk

Step 2

Coat your pot roast with your favorite seasoning. Make sure you get all the sides. I used Kinder's Buttery Steakhouse seasoning and some fresh cracked pepper.

Step 3

Once your grill reaches about 250 degrees, put your pot roast on the grill grates, as far away from the charcoal as you can. Smoke for about 1.5 to 2 hours at 250 degrees.

Step 4

While your pot roast is smoking, cut vegetables into large chunks. Try to cut all the vegetables about the same size so they cook evenly.

Step 5

After your roast has been smoking on the grill for about 1.5 to 2 hours, transfer it to a large grill-safe pot or skillet. Add cut veggies, and all other ingredients including garlic, tomato paste, rosemary, thyme, and beef stock.

Step 6

Cover the entire pot with aluminum foil. Tip - If you don't want your pot roast broth to take on too much smoke flavor and turn bitter, be sure to cover the pot tightly with foil.

Step 7

Raise the temperature of your charcoal grill to about 300 degrees. Cook your pot roast for an additional 2 to 3 hours, or until done.