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Smoker | |
| Pot Roast/Chuck Roast Kosher Salt rub (go with a beef rub or a mix of garlic powder, onion powder, pepper) Vegetables 1 tsp ancho powder 1 TBSP fresh rosemary 1 TBSP fresh thyme 2 dried chipotle peppers crushed, or two from the can rinsed thoroughly and diced 50/50 blend of Chicken broth/Beef broth Red wine Optional - corn starch slurry (to thicken), sour cream to thicken and round out | |
| Rub the meat with the rub (optional rub first with worcestershire and yellow mustard to help the rub adhere). Wrap and lets set overnight. Place the meat on a smoker preheated to 250F. After cooking for 40-90 minutes, flip the roast to develop a bottom crust. Smoke for 40-90 more minutes, then it's time to wrap! (I like too smoke 2-3 hours) Place the meat in a disposable pan or dutch oven, alongside any vegetables you want in your pot roast. Some suggestions include mushrooms, onions, potatoes, carrot and cucumber, but you can add about anything you like! Add the herbs, ancho and chipotle (broken up). Finally add your braising liquid- 3 parts of broth blend, cut with 1 part of red wine. You want the liquid to come up and cover about 50% of the chuck roast. Cover the pan with aluminum foil or put the lid on the pot and cook or smoke for 4-5 hrs at 350F (if smoking turn it up to 300). Meat should be around 205 degress where it will fall apart. Remove from the oven and remove the meat to a cutting board, and put the pot on the stove over medium heat. Use a fat separator to remove the fat from the broth. Taste and season (pepper, garlic, more wine, and sour cream (will temper the heat as well as richen). Once you are happy with the flavor remove some of the veggies and puree and return to the gravy, this will start to thicken it, add corn starch slurry to further thicken. With two forks shred the meat and add it back to the pot. Stir and serve. | |
Excellent | |
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