Smoky Pot Roast
Serves: 4–6
Ingredients:
3-pound beef chuck roast
2 tbsp canola oil
Beef Rub
1 package dry onion soup mix
2 cans cream of mushroom soup
1 cup water
1 1/2 cups Pinot Noir
1/2 medium Vidalia onion, cut into chunks
4 oz .mushrooms, sliced in half
1 green pepper, cut into chunks
2 carrots, cut into chunks
2 celery sticks, cut into chunks
Method:
Set up the cooker for two-zone indirect grilling or smoker at 250 degrees F. Add cherry wood chunks for smoke.
Coat the oil all over and apply Beef Rub liberally on the chuck roast.
Place the roast on the grill and cook for 1 hour. This will let the beef absorb some smoke and cook the rub into the meat.
In a foil pan, combine the onion soup mix, cream of mushroom, water, and wine and mix well. Combine the rest of the ingredients in the foil pan.
Remove the roast from the cooker and raise the cooking temperature to 300 degrees F.
Place the smoky roast in the foil pan, cover, and seal with a sheet of aluminum foil. Braise for 2 hours on the cooker.
Remove the foil pan from the cooker when the internal temperature of the roast reads 180 degrees F or it is tender.
Rest for 30 minutes or until the roast is cool enough to handle.
Slice the roast, top with the pan gravy, and serve.
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