Chuck Roast Two Ways
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THIS RECIPE COMES FROM CROIX VALLEY PIT CREW MEMBER MIKE SCHILLING AKAΒ SMOKIN_HIGHWAYMEN_BBQ.
Chuck Roast Two Ways
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Chuck Roast Two Ways
Rated 5.0 stars by 1 users
Category
Beef
Author
Mike Schilling
More fun meals on a budget, but it doesnβt taste like any corners were cut!
Ingredients
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Twin pack of chuck roasts finished two ways.
Directions
On the Traeger at 300F until they had some good color. One was panned with onions, celery, carrots, potatoes, and beef broth to finish for a nice family dinner.
The other panned with beef broth, finished, cut into chunks, and back in the smoker covered and drenched in 1/3 pan juice and 2/3 Croix Valley Pitmaster's Bold Barbecue Sauce.
Call them chuck roast burnt ends, not pretty squares because I cut them while they were too tender, but melt in your mouth, savory, little sweet chunks of beef awesomeness.
Recipe Note
