Beef Chuck Roast is one of the best values for time and resources invested relative to the amazing dinner that it produces. It is a timeless Midwest meat and potatoes classic that I thoroughly enjoy, time and again.
Selecting your Beef Chuck Roast
One of the best kept secrets in the store is our Longhorn beef product. So, for this demonstration I chose two beautiful Longhorn, bone in beef chuck roasts. We have some other excellent selections such as the beyond Prime Angus and Wagyu.
We did this for our Super Bowl party, so we designed it in a way to give everyone the best. The two chucks had their own crockpots and we will show you how this enabled us to finish it in the smoker. The veggies such as carrots, potatoes, onions, and celery had their own crockpot with beef broth. Amber also made mashed potatoes and gravy separately.
Beef Chuck Roast – Crock & Smoke recipe
Ingredients: Chuck Roast, carrots, onion, celery, potatoes and beef broth. Beef Tallow.
Spices: sea salt, garlic powder, onion powder, cracked pepper, Timbo’s steak rub.
Step 1: For the veggie crockpot add all the veggies and spices. Add in beef broth. Set for four hours on low. If you have a crock pot with a timer it will move to warm after this time.
Step 2: Rub your beef chucks with beef tallow. Liberally add Timbo’s steak rub, sea salt, garlic powder and cracked pepper.
Step 3: Set your crock pot with the beef chuck in it for 8 hours on low.
Step 4: Warm up your smoker and bring it to 225 degrees.
Step 5: Take a tin pan, ladle and spatula and move your pot roast from the crock pot to the tin pan. Use the ladle and put half of the drippings over the Pot Roast. We will use the rest to put over the top of the chuck roast on the smoker to keep it moist and scrumptious.
Step 6: Place the tin pan with your pot roast on the smoker uncovered and place it a bit away from the heat source, if possible, to avoid drying it out.
Step 7: The pot roast should have ample smoke flavor in under two hours. Take your remaining beef broth and use the ladle to put on the pot roast as it smokes. You will be able to see your chuck roast pick up some beautiful coloring. You can pull it off at your discretion based on coloring, not temperature. The chuck will already be done cooking and moist. Just pull it off after you think it looks amazing.
Step 8: You can put your chuck back in the crock pot to keep warm or if you want to display it on the table on a platter you have some beef juices to make it look amazing. Let it rest 15 minutes and serve.
We hope you enjoy the midwestern classic along with our pro tips!!! Have fun with it!!!
