Applewood Smoked Chuck Roast
There’s nothing quite like smoking meat in the summertime! Last autumn when butchered our hogs, our family purchased a rather large smoker for making our hams, hocks, and bacon. It’s a really fun and rewarding process, but it can take all day to smoke a lot of meat at once! Last month, I was sent an awesome new product to try out and film, Cameron’s Original Stovetop Smoker. It’s perfect for smoking individual cuts of meat for a meal that’s ready in only a couple of hours.
While you do not need a stovetop smoker to make this dish, it is a very convenient way to do so! Simply fill the smoker, close, and heat over your stovetop, in your oven, on the grill, or even on the campfire. I made this chuck roast in about 2 hours, and it was extremely tasty.
This product was sent to me for a sponsored post back in June, thought this particular post is not sponsored. I just really enjoy the product and will continue to use it! Please know that the links provided in this post are affiliate links and help my family to earn an income.
Ingredients & recipe:
3 lb beef chuck roast
1 tbsp dry mustard
2 tsp smoked paprika
2 tsp garlic powder
2 tsp kosher salt
1 tsp dried oregano
1 tsp dried sage
1 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp ground cloves
2 cups dry red wine
1 medium yellow onion, sliced thinly
2 cups beef broth
directions:
Remove the chuck roast from the refrigerator and pat dry. In a small bowl, combine the dry mustard, paprika, garlic powder, salt, oregano, sage, onion powder, pepper, and cloves. Rub the roast all over the dry rub mixture and let sit at room temperature for about 30 minutes.
Meanwhile, prepare the smoker. I used applewood chips for this roast, but you may use a different type of wood if that is what you prefer or have on hand. Fill the smoker with the applewood chips (if using the Cameron’s Stovetop Smoker, this is about 1 tbsp of chips). Place the roast in the smoker and pour the red wine into the bottom drip tray of the smoker. If you are using a standing smoker, place a shallow pan in the bottom and use that to hold the wine.
Insert an instant read thermometer into the thickest part of the roast and smoke over medium heat until it reaches 160° F, about 40-50 minutes.
Preheat the oven to 400° F.
When the roast has reached the correct temperature, remove the lid from the smoker. If you are using a standing smoker, place the roast in a roasting pan. Place the sliced onion around the roast and fill the pan with the beef broth. Cover the roasting pan with foil. Place the roast in the preheated oven and continue to cook until it reaches an internal temperature of 190° F, about 40 more minutes.
Remove the roast from the oven and allow it to rest, covered, for about 30 minutes before slicing and serving.
I never knew how much I loved smoking meats until I started making them myself at home! What a difference and depth of flavor this technique brings to a simple dish. You will have to give it a try, if you have not before!
Click here to shop the Cameron’s Original Stovetop Smoker.
xoxo Kayla
