Smoked (or not) Chuck Roast in Onion Gravy
- Chuck Roast (about 3.5-4.5 lbs)
- Seasonings: salt, pepper, garlic powder, brown sugar
- Tomato paste
- Beef Broth
- Bay Leaves
- Wondra or Corn starch
Smoked Chuck Roast
- Season chuck liberally with kosher salt, cracked pepper, and garlic powder. Add a touch of brown sugar. (Brown sugar is a secret weapon when mixed with salt, keeps everything juicy!)
- Smoke for 2-2.5 hours on consistent low smoke heat. Use a mild wood like pecan, apple, or hickory. Steer clear of mesquite or cherry. (Instead of smoking, you can also sear the meat in a ripping hot Cast Iron or Stainless steel skillet, then continue with the recipe.)
- In a large roasting pan place smoked chuck, 2 onions sliced thin, 2 whole garlic cloves, 2 bay leaves, 1/2 bottle of beer, and 2 cups of beef stock warmed with 2 Tbl of tomato paste mixed into it. Any beer that is not too hoppy or bitter will work here.
- Cover with foil and braise for 2 hours, flipping half way through. The meat should be fork tender. Let the meat rest for 20 minutes then set aside on a plate.
- Place roasting pan with the juices over two burners with medium high heat.
- In a small cup mix 2 Tbl Wondra (or corn starch) with 1/3 cup cold water. Add this mixture to the roasting pan and bring to a simmer for 5 minutes until sauce is thickened and smooth. (Always add thickeners to cold liquid then add to hot)
- Slice the roast into large chunks and add back to the luscious sauce. Turn off the heat and spoon the sauce over the meat until glistening.
- Eat with mashed potatoes, grits, rice, risotto, polenta, toast, or anything that soaks up the delicious sauce and tender meat.