Ingredients
Scale
- 3-4 lb beef chuck roast
- 2 cups red or yellow baby potatoes (Cut in half)
- 2 cups carrots, cut into 2 inch pieces
- 2 cups pearl onions
- 2 cups beef stock
- 1 cup sherry (or red wine)
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh thyme
Dry Rub: (Can also use homemade beef rub recipe)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
Instructions
- Trim any excess fat from the chuck roast.
- In a small bowl, mix dry rub ingredients together. (Salt, black pepper, garlic powder, paprika, onion powder)
- Season the chuck roast with the dry rub, pressing it in to adhere to the meat.
- Set up your smoker for indirect heat at 225°F.
- Smoke the chuck roast until the internal temperature reaches 175 °F (about 3-4 hours).
- Add the chuck roast to a dutch oven large enough for all the ingredients. Add the potatoes, carrots and onions. Then pour in the beef stock and wine. Add a few sprigs of thyme and rosemary.
- Cover the dutch oven with the lid and return back to the smoker and braise at 300°F. Your oven can also be used if you prefer.
- Cook the roast until it reaches an internal temperature of 205°F (About 1.5-2 hours).
- Remove the dutch oven from the heat and allow the roast to rest and cool down for 15 minutes.
- Shred or slice roast as desired and serve with vegetables and ladles of the broth.
