PREP TIME: 10 mins | COOK TIME: 9 hrs | RESTING TIME: 15 mins | TOTAL TIME: 9 hrs 25 mins | SERVINGS: 6 people
Melt-in-your-mouth pot roast with tons of amazing flavors! It is extra tender, moist, and packed with incredible beefy flavor. This recipe is worth every shot!
INGREDIENTS
1 yellow or white onion (sliced)
1 chuck roast (3-4 lbs)
3 tbsp Hey Grill Hey Beef Seasoning (or equal parts salt, pepper, and garlic powder)
3 c. beef stock (divided use)
HOW TO MAKE SMOKED CHUCK ROAST (FOR PULLED BEEF)
Step 1: Prepare the smoker and preheat it to 225 degrees F. Close the lid and let the smoker preheat for about 10 to 15 minutes.
Step 2: Generously season the chuck roast with beef seasoning (or an equal portion of salt, pepper, and garlic powder). Into every surface of the meat, press the rub using your hands. Or you can rub the meat with the seasoning the night before and keep the chuck roast in the fridge until ready to smoke.
Step 3: On the preheated grill grate, place the chuck roast, fat-side-up, and cook for about 3 hours, spraying the chuck roast with a cup of beef stock every hour. Set aside 2 cups of stock.
Step 4: Pour the reserved 2 cups of stock, into the bottom of a large disposable aluminum foil pan. Place the chuck roast in the pan and the onions on top. In the grill, set the pan. Adjust the heat to 250 degrees F and finish cooking for additional 3 hours until the internal temperature of the chuck roast reaches 165 degrees F.
Step 5: Then, tightly cover the dish with aluminum foil and cook until the internal temperature of the roast reaches at least 100 degrees up to 202 degrees F.
Step 6: Once done, take the pan out of the smoker and allow the roast to rest for about 15 minutes. Then, take the roast from the cooking liquid. Shred the roast, then separate the fat from the cooking liquid. With the rest of the cooking liquid, moisten the roast. Or you can make the liquid into au just for dipping. You can also make this into gravy.
NOTE:
Follow the same steps if cooking a smaller 3 to 4-lb chuck roast. The whole roast will cook for around 7 to 8 hours. If desired, you can also decrease the onion and broth portion by half.
NUTRITION FACTS:
Calories: 567 kcal, Carbohydrates: 3g, Protein: 61g, Fat: 35g, Saturated Fat: 15g, Cholesterol: 209mg, Sodium: 483mg, Potassium: 1253mg, Fiber: 1g, Sugar: 1g, Vitamin A: 39IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 7mg