It may be easier to just throw a chuck roast into the crock-pot, but will it be as delicious? Here’s a great way to add a little smoke and flavor to an old favorite.
Here’s what you’ll need:
- For the marinade:
- 1 cup beef broth
- 1/4 cup bourbon
- 1/4 cup Worcestershire sauce
- 2 Tbsp lemon juice
- 2 Tbsp of your favorite rub
For the main
- 3 lb chuck roast
- 4 Bell peppers, one of each color (red, orange, yellow and green)
- 4 jalapenos
- 1 red onion
- 5 garlic cloves
The night before you’re going to smoke the beef, mix together the marinade. I also injected it into the meat, but you can also just put it in a resealable bag, and turn it a couple of times to make sure the beef gets good and soaked in it.
Get your smoker rockin’ at around 235 degrees. Remove the beef from the marinade and give it a good coating of your favorite rub. It’ll give it a nice crust. If possible, place the meat on a higher rack and place a foil pan beneath it. You’ll want to collect the juices. In the meantime, rough chop your veggies. Remember eating the rainbow is good for you. Don’t these look delicious!
When the beef reaches around 150-160 degrees, remove the pan with the drippings, add the veggies and about another cup of beef broth. Set the roast right on top of the vegetables, and seal the whole thing up tightly with foil. Back into the smoker.
When the internal temperature of the meat reaches 203-205 degrees, remove from the heat. I like to place mine in a towel lined cooler for an hour or two, but you should let it sit for a minimum of 20-30 minutes.
When ready to serve, shred the beef right in with the vegetables, and serve on good bakery buns. I prefer mine a little wet, but that is up to your preference.
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