Wish ya had some Prime Rib? Forget the expensive cuts.Try this tender as a Rib Roast, but with all that Chuck Roast flavor, Roast Beef recipe by the BBQ Pit Boys. And it's real easy to do on your smoker or grill, as shown by the BBQ Pit Boys.
THE INGREDIENTS YOU'LL NEED:
Beef Chuck Roast – 13 lbs. (ask butcher to tie up roast for you)
Onions – 4 large, sliced into 1 ½” sections – don’t separate into rings
Garlic – 10-12 cloves crushed
Beef Stalk – 64 oz.
Hot Sauce – 3-4 Tablespoons
Dried Thyme - 1 Tablespoon
Coarse Black Pepper – 3-4 Tablespoons
Kosher Salt – 3-4 Tablespoons
Instant Read Thermometer
Aluminum Roasting Pan
French Baguettes – 4 - 12-14” long each
1. Bring smoker temperature up to 250 degrees Fahrenheit.
2. Slice onions and lay in the bottom of the roasting pan to keep roast off the bottom.
3. Take a sharp knife and cut deep slits in the roast. Insert a garlic clove into each slit.
4. Season entire roast liberally with kosher salt and coarse black pepper.
5. Lay roast on top of onions and pour in beef stock. Pour in just enough to reach the top of the onions.
6. Sprinkle dried thyme and hot sauce in broth. Mix together.
7. Place roast on smoker rack. Be sure not to puncture the aluminum pan.
8. Close smoker and cook for two hours. If using a side box smoker or kettle grill, carefully turn pan after two hours for even cooking. You probably won’t need to rotate the pan in a vertical smoker.
9. Insert an external digital thermometer so you won’t have to keep opening smoker. (Optional)
10. If you are not using an external thermometer, insert a meat thermometer directly in the center of the roast.
11. Close smoker and cook for another two hours.
12. Open smoker and baste the roast with the pan drippings.
13. Close the smoker until the roast reaches an internal temperature of 138-140 degrees Fahrenheit. When it reaches this temperature it is ready to be pulled from the smoker.
14. Carefully remove roast from pan and set on aluminum foil. Leave pan drippings on smoker making sure not to puncture it as drippings will be used for au jus.
15. Turn up edges of foil and add one cup of drippings to the roast. Continue to wrap with foil making sure the juices don’t run out.
16. Let the roast rest in foil for 1 hour to finish cooking. Cover roast with a towel to help hold in heat.
17. After one hour, unwrap roast and carefully remove from foil.
18. Place baguettes on the smoker to warm.
19. Slice roast thinly for serving.
20. Remove baguettes from smoker and slice in half to make sandwiches.
21. Pile high with sliced beef and any of your favorite condiments and toppings.
22. Pour au jus into a bowl for dipping.
23. Serve with sweet potato fries, chips, and extra au jus.
24. Sit back, relax, and enjoy!!