We’re taking an all-time household classic and injecting it with wood-fired flavor. This easy recipe starts with a chuck roast that is rubbed with a blend of spices then smoked directly on the grill for 90 minutes. Drop the roast in a Dutch oven with potatoes, carrots, onions as well as aromatics and chicken stock, and let it cook for up to 5 hours.
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon kosher salt
1 Teaspoon black pepper
1 (3 lb) chuck roast
2 Cup red bliss potatoes, halved
2 Cup carrots, cut into 2 inch slices
2 Cup pearl onions, peeled
1 Teaspoon ancho chile powder
1 Cup sherry or red wine
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
2 dried chipotle pepper
2 Cup beef stock
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon kosher salt
1 Teaspoon black pepper
1 (3 lb) chuck roast
2 Cup red bliss potatoes, halved
2 Cup carrots, cut into 2 inch slices
2 Cup pearl onions, peeled
1 Teaspoon ancho chile powder
1 Cup sherry or red wine
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
2 dried chipotle pepper
2 Cup beef stock
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