PREP TIME: 15 min
TIME: 9 Hours
SERVES: 6-7
WOOD TYPE: Hickory/Pecan
DIFFICULTY: 3 of 5
Experience the divine artistry of Holy Smokers Rub Co with our "Smoked Beef Chuck Roast." This culinary masterpiece infuses a tender beef chuck roast with our signature rubs, yielding a perfect blend of smokiness and tenderness. Let this smoky sensation be the centerpiece of your meal and indulge in the true essence of barbecue tradition.
INGREDIENTS:
- 3-4LB Beef Chuck Roast
- Beef Tallow to Top the Chuck Roast
- Virgin Olive Oil for Binder
- HSRC Brisket Rub & Holy Heifer
- 1 Packet of Ranch Dry Seasoning
- 1 Packet of Italian Beef Au Jus
- Dry Seasoning
- 2 Cans (14.5oz) Beef Broth
- 1 Yellow or Sweet Onion (Chopped)
- 2 Bags of Baby Carrots (16oz bags)
- 2 Bags of Honey Gold Bite Sized Potatoes.
- Smoker Safe Pot or Aluminum Pan
NOTE: Can add more or less of any ingredients to make it as juicy or chunky as you desire!
INSTRUCTIONS:
Let's embark on a remarkable culinary journey with Holy Smokers Rub Co & create the legendary Smoked Beef Chuck Roast. This is sure to be a crowd-pleaser. The combination of smoky flavor from the smoke & our signature rubs will make it a standout dish at your next BBQ gathering.
- **Prepare the Chuck Roast:** Preheat your smoker to 225 degrees F using Hickory or Pecan wood chunks. While the smoker is heating up, rub down the chuck roast with olive oil as a binder seasoning generously with Holy Smokers Brisket Rub & Holy Heifer. Make sure to coat all sides evenly.
- **Smoke the Chuck Roast:** Place the seasoned chuck roast directly on the smoker grate. Smoke the roast for about 4-5 hours, or until it reaches an internal temperature around 160-165 degrees F. This will infuse the meat with heavenly smoky flavor.
- **Prepare the Veggies:** In a large Aluminum Pan, toss in all the chopped onions, chopped in half potatoes & baby carrots with the beef broth, packet of ranch dry seasoning & packet of Italian Beef Au Jus Dry seasoning. Mix well & Place on the smoker at the same time as the Chuck Roast.
- **Praise the Chuck Roast:** Once the Chuck Roast hits the internal of 160-165 F. Place on top of the veggies in the pan. Cover the pan with aluminum foil & transfer it back to the smoker in which will remain at 225 degrees F.
- **Finish the Roast:** Continue smoking for an additional 2-3 hours, or until the chuck roast is tender & reaches an Internal temperature of 205 degrees F.
- **Rest and Serve:** Remove the pan from the smoker & let it rest for about 15 minutes. After the resting period, take heat safe gloves and pull apart your chuck roast. At this point, it should fall apart.
May this creation bless your taste buds and be a true soulful feast. Enjoy, my friends!
**Cook:**
Nathan of Holy Smokers Rub Co.