CHUCK ROAST IN FOIL WITH ONION SOUP MIX RECIPES

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HOW TO SMOKE A CHUCK ROAST ON A PELLET GRILL {TRAEGER, PIT ...



How to Smoke a Chuck Roast on a Pellet Grill {Traeger, Pit ... image

A 3.5 pound chuck roast is seasoned with a beef rub and smoked with hickory until the bark has set and juices are pooling. The chuck is then wrapped tightly in aluminum foil until finished cooking at an internal temperature of 205-210F.

Provided by Smokin Dave

Total Time 360 minutes

Prep Time 60 minutes

Cook Time 360 minutes

Number Of Ingredients 2

3 Tbls Beef Rub
3.5 lbs chuck roast

Steps:

  • Season the chuck roast on all sides with the beef rub.
  • Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat.
  • Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling.
  • Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke for another 1.5-2 hours until the meat is at least 205F and probe tender.
  • Let the meat rest for an hour, then shred and mix with the rendered juices in the foil.

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

MOM'S ROAST BEEF RECIPE: HOW TO MAKE IT



Mom's Roast Beef Recipe: How to Make It image

This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! —Linda Gaido, New Brighton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1 beef eye round roast (about 2-1/2 pounds)
1 garlic clove, minced
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 medium onion, chopped
1 teaspoon beef bouillon granules
1 cup brewed coffee
3/4 cup water
GRAVY:
1/4 cup all-purpose flour
1/4 cup cold water

Steps:

  • In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 198 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

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