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Not Your Average Pot Roast: Smoked and Finished with an Infused Glaze

A smoky chuck roast that stays plain through the long cook, then gets a measured infused BBQ glaze on each plate, so every portion gets an even, estimated share of the dose.

By the High Society team3 min read

Yes, it's a pot roast with pot in it, but this cannabis pot roast keeps the infusion out of the long cook. The smoked chuck roast cooks plain until it's fork-tender. The THC arrives at the end, in an infused BBQ glaze measured onto each plate.

Where the dose goes

Hours of heat and a pan full of rendered fat would turn the dose per plate into a guess. So the infusion goes into the glaze instead. Add up the THC in the canna-honey or cannabutter you stir into the sauce, and split that total across the plates you'll serve. Then mix until the glaze is completely even. New to edibles? Our THC dosage guide covers starting amounts.

Cannabis pot roast ingredients

A 3 to 4 pound chuck roast takes a rub of kosher salt, pepper, garlic powder and smoked paprika. A shallot, garlic and green onions go into the wrap, and cider vinegar in a spray bottle keeps the bark moist.

For the glaze, stir measured canna-honey into a BBQ sauce you love, or make our sweet and smoky BBQ sauce. Making your infusion from scratch? Browse your nearest High Society store's online menu for flower and order ahead for curbside pickup.

Smoker, oven or slow cooker

This infused pot roast recipe works three ways. On a smoker, hold about 250 °F and mist the roast hourly until a dark bark sets. Then wrap it with the aromatics and cook until a probe slides in easily. Indoors, sear the roast and braise it covered at 300 °F for 3 to 4 hours, or give it about 8 hours on low in a slow cooker.

Glaze each plate at the table

Slice or pull the rested roast and plate it. Spoon the measured glaze over each portion right before serving. Set out plain BBQ sauce too, clearly marked, so a second helping of sauce never means a second dose.

Leftovers and labels

Refrigerate leftovers within two hours, keeping plain and glazed portions apart. Label the infused ones 'contains THC' with the date and estimated dose. They keep 3 to 4 days; reheat plain meat to 165 °F before glazing. Keep infused food away from children and pets, and if someone eats it by accident, call Poison Control at 1-800-222-1222.

21+ only. Please consume responsibly.

Recipe

Makes
8 servings
Prep time
30 minutes
Cook time
7 hours

Ingredients

  • 1 boneless chuck roast, 3 to 4 pounds
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 shallot, sliced
  • 4 garlic cloves, smashed
  • 4 green onions, cut into 2-inch pieces
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar in a spray bottle (smoker method)
  • 1 cup BBQ sauce for the glaze, plus plain sauce for the table
  • Canna-honey, cannabutter or a THC tincture, measured for 8 servings (see the dosing note)

Steps

  1. Stir together the salt, pepper, garlic powder and paprika. Pat the roast dry and press the rub into every side.

  2. Smoker: hold it near 250 °F. Smoke the roast for about 4 hours, misting it with cider vinegar every hour, until the outside is dark and firm.

  3. Set the roast on a double layer of foil or butcher paper, scatter the shallot, garlic and green onion around it, add a splash of broth and wrap it snugly. Return it to the smoker.

  4. Cook until a probe glides in with almost no resistance, about 195 to 205 °F at the center, roughly 3 more hours. Rest it, still wrapped, for 30 to 60 minutes.

  5. Oven or slow cooker instead: brown the rubbed roast on all sides in a hot Dutch oven, add the aromatics and broth, and cover. Braise at 300 °F for 3 to 4 hours, or cook on low in a slow cooker for about 8 hours, until tender. Rest 20 minutes.

  6. For the glaze, warm the BBQ sauce over low heat, take the pan off the burner, and stir in the measured infusion until completely blended.

  7. Slice or pull the roast and plate 8 equal portions. Spoon or brush the same amount of glaze over each one and serve.

Frequently asked questions

Does long cooking destroy THC?

Not all at once, but it doesn't help. In lab heating studies, THC in cannabis extracts peaked and then fell as heating went on, possibly through evaporation. Heat, air and light can turn some THC into CBN. A braise also melts the fat carrying the THC into the pan juices. A glaze added at the end avoids both problems.

How do I keep each plate's dose the same?

Measure the glaze, not the meat. Mix the infusion into the warm sauce until it's uniform, then use the same spoon or a small ramekin for every plate, and brush all of it on. Plain sauce on the table covers anyone who wants more flavor without more THC.

What internal temperature makes chuck roast tender?

Around 195 to 205 °F. Chuck has plenty of connective tissue that needs time in that range to soften, so it slices neatly at the low end and pulls apart at the high end. Trust the probe test as much as the number, then rest a smoked roast at least 30 minutes.

Sources

  1. Wang M. et al. (2016), Decarboxylation study of acidic cannabinoids, Cannabis and Cannabinoid Researchpmc.ncbi.nlm.nih.gov
  2. Centers for Disease Control and Prevention: Cannabis frequently asked questionscdc.gov
  3. University of Illinois Extension: Leftovers (food safety)extension.illinois.edu

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