HOW TO GRILL A CHUCK ROAST 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

TENDER MARINATED CHUCK ROAST RECIPE: HOW TO MAKE IT



Tender Marinated Chuck Roast Recipe: How to Make It image

This marinade makes the toughest cuts of meat tender. I'm frequently asked for the recipe. It's also good with venison and elk meat.

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons ketchup
2 tablespoons red wine vinegar
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 boneless beef chuck steak (about 3/4 pound and 3/4 inch thick)

Steps:

  • In a shallow dish, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat and turn to coat. Cover; refrigerate 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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