Mayhem's BBQ, LLC.

This is our take on the old fashioned slow cooked chuck roast with all the fixings. This was a common Sunday dinner and one of my favorites from my childhood.

For our spin on this classic dinner, we smoked the chuck roast using the pellet grill with a smokehouse blend then incorporated a special smoking pan to add hints of mesquite.

For us, mesquite can be over powering but is a common wood used for BBQ’ing. The hints of mesquite were just enough to know this wasn’t slow cooked or slow roasted but smoked and cooked on the grill. Season to your liking and cook until the roast falls apart and veggies are tender.

We’ll use the left overs for a Cornish pasty that is a family favorite that my great-grandmother would cook.

What is your favorite classic Sunday dinner?

Happy Cooking,
Kortney

Old Fashioned Chuck Roast

Our twist on a classic pot roast with potatoes, carrots, and onions.

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Prep Time 10 minutes mins

Course Main Course

Cuisine American

Servings 0

Ingredients

• Chuck Roast Our roast was about 2 1/2 LBS
• 3 Large Baking Potatoes Add more or less to your liking and comparable to the size of your roast
• 2 Large Carrots
• ½ Each Red Onion
• ½ Each Sweet Onion

Seasoning

• Worcestershire Sauce
• Kinder Prime Rib Seasoning
• Rubbed Sage
• Ground Thyme
• White Pepper
• Granulated Garlic
• 2 Cups Beef Broth This maybe more or less depending on the amount of food in the dutch oven

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Equipment

• Cast Iron Dutch Oven
• Cast Iron Smoking Pan

Instructions

• Preheat grill to 225 °F
• While grill is preheating, coat the roast in Worcestershire sauce and season with Kinder Prime Rib season, rubbed sage, ground thyme, white pepper, and granulated garlic.
• Once the grill has reached 225 °F, place the chuck roast on the grill and prep the wood chip pan with mesquite wood chips, light the wood chips and cover with the lid. Cook the roast until an internal temp of 145 °F has been reached
• Once the chuck roast is close to 145 °F internal temp, prep the veggies by slicing potatoes into 1" cubes, slice carrots, and thickly slice red and sweet onions. Layer on the bottom of the dutch oven.
• Add the beef broth. You want to add just enough to cover the bottom 1/4 of the pot. Everything will slow cook and add liquid. You may need to add more or less depending on the amount of food you are cooking. Mix well. Add Chuck Roast on top of the veggies and cover
• Turn the grill up to 300 °F and slow cook until the meat is fall apart and the veggies are tender

Keyword Beef, Chuck Roast

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