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Smoked Chuck Roast

 If you’re looking for melt-in-your-mouth beefy flavor, this Smoked & Braised Chuck Roast will definitely hit the spot. Marinated chuck roast is slow smoked then braised with onions and our smoky Hickory Peppercorn sauce until fall-apart tender. Stack it high on a hoagie and enjoy as is, no cheese or toppings necessary.

Smoked & Braised Chuck Roast

Difficulty: Moderate
Prep time: 8-12 hours
Cook time: 9 hours
Serves: 4


3 lbs.  Chuck Roast
1 1/2 cups Smokin' Steer Hickory Peppercorn
2 Yellow Onions
1 cup Beef Stock



  1. Place chuck roast in a resealable plastic bag.  Add 1 cup of Smokin’ Steer, seal the bag, and refrigerate overnight.

  2. The next day, remove chuck roast from the refrigerator. 

  3. Preheat the grill to 225° F. 

  4. Place chuck roast directly on the grill grate, then close the lid and smoke for 3 hours.

  5. Slice the onion and place in a cast iron skillet, then pour the stock and ½ cup of Smokin’ Steer over the onions.  Set the roast on top of the onions.

  6. Increase temperature to 275° F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165° F.
  7. 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.

  8. Remove chuck roast from the grill.  Allow the roast to rest for 10 minutes, then remove from the skillet and shred.  

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.


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