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
More fun meals on a budget, but it doesnβt taste like any corners were cut!
- Author
- Mike Schilling
- Category
Beef
Ingredients
- Twin pack of chuck roasts finished two ways.
- Croix Valley Original Barbecue Booster
- Croix Valley Pitmaster's Bold Barbecue Sauce
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.
