Sunday, June 12, 2011

Smoked Polynesian Pot Roast

Smoked Polynesian Pot Roast

3-1/2 to 4-1/2 pound pot roast
1/2 cup soy sauce
1/2 cup sherry
1 cup water
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon seasoned pepper
1 cup water

Fill water pan 3/4 full with liquid. Put meat in heavy duty plastic bag or glass baking dish. Combine all ingredients and pour over roast. Tightly close bag and turn to coat meat with marinade, or turn roast in dish and cover.

Refrigerate several hours or overnight, turning meat in marinade once or twice. To cook, lift pot roast from marinade and place on grill. Reserve marinade.

Smoke cook about 4 or 5 hours or until tender.

Meat will not fall from bone as braised pot roast would, but can easily be cut with sharp knife. Heat reserved marinade to boiling and serve as sauce with pot roast.

Serves 6 to 8

We just tried this!

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