THIS RECIPE COMES FROM CROIX VALLEY PIT CREW MEMBER MIKE SCHILLING AKA SMOKIN_HIGHWAYMEN_BBQ.
Chuck Roast Two Ways
More fun meals on a budget, but it doesn’t taste like any corners were cut!
Twin pack of chuck roasts finished two ways. Both seasoned with Croix Valley Original Barbecue Booster and some coarse ground black pepper.
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.
