Smoked Italian Beef Chuck Roast
This recipe comes to us courtesy of our friend Maciek, better known as Grilling with Dad.
Submitted by: Maciek from Libertyville, IL
Yield: 4 servings
Preparation Instructions:
1. Start by seasoning your chuck roast with salt and pepper on both sides. Place them on the grill at 250 degrees, indirect, for about 2 hours to get some smoke and color on them.
2. Pull the roast out and into a dutch oven on a bed of sliced red onions with enough beef stock to cover the onions, Worcestershire sauce, soy sauce, minced garlic, pepperoncino peppers, butter and Italian Herb Blend.
3. Put the dutch oven back on the grill at the same temperature and cook until the chuck is fork tender, about 2-3 hours.
4. Remove, shred, and pile high on a fresh roll with provolone cheese and top with hot giardiniera.
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Hi Mike,
The vegetables are added to the pot to infuse flavor. You can certainly include them as toppings for a sandwich, but it is not required.
Do you mix the veggies in when shredding or just discard after cooking?
I’ve made this recipe before and it was incredible. Quick question. Do you think it’s ok to smoke the chuck roasts the day before you serve them? Keep up the good work!
It was really good😉.