Smoked Chuck Roast
If you’re looking for melt-in-your-mouth beefy flavor, this Smoked & Braised Chuck Roast will definitely hit the spot. This beef huck roast is slow smoked then braised with onions until fall-apart tender. Stack it high on a hoagie and enjoy as is, no cheese or toppings necessary.
Smoked & Braised Chuck Roast
Rated 3.8 stars by 10 users
Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
8 hours
If you’re looking for melt-in-your-mouth beefy flavor, this Smoked & Braised Chuck Roast will definitely hit the spot. This beef huck roast is slow smoked then braised with onions until fall-apart tender. Stack it high on a hoagie and enjoy as is, no cheese or toppings necessary.
Ingredients
-
3 lbs. Chuck Roast
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BBQ Rub (Rodeo Rub or Prime Time)
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2 Yellow Onions, sliced
-
1 1/2 cups Beef Stock
Directions
Preheat the smoker to 225° F.
Season chuck roast generously in Rodeo Rub or Prime Time Butter Beef Rub.
Place chuck roast directly on smoker grates, then close the lid and smoke for 3 hours.
Slice the onion and place in a cast iron skillet, then pour the stock over the onions. Set the roast on top of the onions.
Increase temperature to 275° F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165° F.
Cover the roast with a cast iron lid or aluminum foil, and cook for another 2 ½ to 3 hours, or until the internal temperature reaches 200° F.
Remove chuck roast from the grill. Allow the roast to rest for 10 minutes, then remove from the skillet and shred.
Recipe Note
Electric Pressure Cooker:
Alternatively, cook an additional 1 hour at 275 F, then transfer to an electric pressure cooker. Cook on high pressure for 45 minutes. Let the pressure release naturally, then remove the roast, rest for 10 minutes and shred.
