Chuck Roast Two Ways
THIS RECIPE COMES FROM CROIX VALLEY PIT CREW MEMBER MIKE SCHILLING AKA SMOKIN_HIGHWAYMEN_BBQ.
Chuck Roast Two Ways
Chuck Roast Two Ways
Rated 5.0 stars by 1 users
Category
Beef
More fun meals on a budget, but it doesn’t taste like any corners were cut!
Mike Schilling
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
Croix Valley