Beef Shoulder Clod Pot Roast

2 Beef Shoulder Clod Roasts weighing approximately 4 LBS. a piece, roasts were slathered in Worcestershire Sauce and seasoned with Lawry's Seasoned Salt, 16 Mesh Black Pepper and a store bought savory seasoning. Roasts set out at room temperature for about 45 minutes while I made a fire on my Weber Kettle 22 Inch, also using a mixture of Kingsford Blue Bag and Lump Charcoal with Apple Chunks (2). I used the smoke n' Sear attachment and filled the trough with water. Roasts were placed on the Kettle and checked after three hours running between 250 and 275 degrees. At three hours, I spritzed using water. Roasts stayed on Weber Kettle for a total of 5 total hours before I changed how I wanted them cooked. In a restaurant pan, I cut up onion, celery, bell pepper, garlic and carrots. I sat both roasts on this "veggie bed" and covered the veggies with chicken broth. I did not have any beef broth on hand. The pan was then covered with foil. The roasts were sat in a 325 degree oven for 4 total hors, each hour probing the meat for tenderness with probe and forks. After roasts were fall apart tender, I took the drippings and Jus and thickened them on the stove with a bit of corn starch slurry to thicken. After sauce was thickened, I added back all meat and veggies and mixed well. This dish is best served with your favorite vegetable and over white rice.
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