Smoked Beef Chuck Tender Roast Stew
Chuck roasts are commonly used for stew. This recipe smokes the whole beef tender chuck roast before it's finished cooking in the pot with veggies, herbs, and the white wine braising liquid giving this dish incredible flavor.
Ingredients
- 4 lbs. Beef chuck tender roast
- 2 tbsp Olive oil
- ¼ cup Beef rub
BRAISING STEW
- 2 tbsp Olive oil
- 2 cups White onion chopped
- 4 Carrots large slices
- 1 cup Celery large sliced
- 5 cloves Garlic minced
- 2 cups White wine or preferred wine
- 1 can Fire roasted tomatoes crushed
- 1 cup Beef stock
- 1 tbsp Thyme dried
- 2 sprigs Rosemary fresh
- ½ tsp Red pepper flakes
- ½ tsp Kosher salt
- ½ tsp Black pepper
THICKENING
- 2 tbsp Unsalted butter room temperature
- 2 tbsp Flour
Instructions
SMOKE CHUCK ROAST
- Preheat smoker or pellet grill to 250°F using fruitwood such as apple or cherry.
- Rub the roast with olive oil and then liberally apply the beef rub. Insert a probe thermometer and place the roast in the smoker. Smoke for 2-3 hours or until the internal temperature of the thickest part of the meat reaches 165°F. The timing will vary depending on the size of your roast or if you are using two smaller roasts, such as those used in the images of this recipe.
MAKE THE POT ROAST STEW
- When the roast's internal temperature reaches 155°F, begin making the stew.
- Start by placing a large Dutch oven on the stovetop over medium heat. Add olive oil, carrots, onions, and celery. Sauté for 10 minutes or until they are soft and translucent but not browned. Add garlic and cook another 1 minute while stirring.
- Add the white wine or your preferred wine choice and bring to a simmer for 5 minutes. Add the tomatoes that are crushed in the can, or you can crush them yourself as you add them to the pot, stock, rosemary, thyme, chili pepper flakes, salt, and pepper bring back to a simmer.
- At this point, the roast will be at or close to 165°F. When this happens, place the roast into the braising liquid and cover. Place the pot with the chuck roast in it onto the smoker.
BRAISE THEN THICKEN
- Increase the smoker's temperature to 325°F and continue braising for 2 hours or until the roast's internal temperature reaches between 200 and 210°F, or until your probe or a fork goes into the chuck roast like butter. Remove from the smoker for the final step to thicken the braise.
- Remove the roast and the rosemary sprigs from the pot. Set the chuck roast aside on a cutting board and discard the rosemary.
- Combine the flour and soft butter in a small bowl with a fork, and then add it to the braising liquid. Bring the braising liquid to a simmer and stir for 5 minutes. While stirring, it will thicken.
- Slice the roast or shred the beef and add it to the pot. Serve with the liquid over mashed potatoes or on its own.
Nutrition
Calories: 559kcal | Carbohydrates: 22g | Protein: 62g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 183mg | Sodium: 2371mg | Potassium: 392mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7389IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg