Smoked Pot Roast

Pre-heat the smoker to 180F.

Heavily season your meat as desired. I used Meat Church Holy Cow. No binder - just coating with seasoning and pressing it in.

Place your meat directly on the smoker grates. Smoke for about 90 minutes - don't worry about internal temp or tenderness at this point.

While the meat is smoking, prepare your veggies. I like to quarter the potatoes, cut the baby carrots in half, and roughly chop the onions.

Pull the meat from the smoker and put it in a large foil pan. Pour in your beef broth, then add the veggies. This will likely crowd the pan, and some veggies will be on top of the meat - that's ok!