Smoked Italian Beef Chuck Roast
Smoked chuck roast braised with Italian herbs, garlic and pepperoncino. Shred and serve on rolls with provolone and hot giardiniera.
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
- Smoke the seasoned chuck at 250°F for about 2 hours, then braise in a Dutch oven with stock, sauces and aromatics until fork tender.
- Braise time is usually 2 to 3 hours more. Look for easy shredding or an internal temp of 195 to 205°F.
- Serve shredded on rolls with provolone and hot giardiniera. Cool and store with some braising liquid for best reheating.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long and at what temperature should I smoke and braise the chuck roast?
Start indirect at 250°F for about 2 hours to add smoke and color. Then braise in a covered Dutch oven at the same 250°F for another 2 to 3 hours. Total time runs about 4 to 5 hours for a 2 to 3 pound roast. The meat is ready when it shreds easily or reaches about 195 to 205°F internal temperature.
I do not have a grill. Can I make this in the oven?
Yes. Preheat your oven to 250°F. You can roast uncovered for the first 2 hours to get color, or add a few drops of liquid smoke. Transfer the roast to a covered Dutch oven with the stock, sauces and aromatics and braise at 250°F for 2 to 3 hours until fork tender.
Is chuck roast the best cut for this recipe?
Chuck is ideal because it has good fat and connective tissue that breaks down into tender, shreddable meat. Brisket or pork shoulder can work as alternatives, but cooking times and sizes will vary. Avoid very lean cuts because they dry out.
What can I use instead of pepperoncino and hot giardiniera?
For pepperoncino try pepperoncini, pickled cherry peppers, sliced banana peppers, or a pinch of crushed red pepper. If you do not have hot giardiniera, swap in chopped pickled hot peppers or a mix of pickled carrots, peppers and cauliflower for a similar tangy heat.
Why add butter, Worcestershire and soy sauce to the braise?
Butter adds richness and smooth mouthfeel. Worcestershire and soy boost savory umami and deepen the flavor. Together with onions and garlic they create a rich, balanced braising liquid that seasons the meat while it breaks down.
How do I know the roast is done and ready to shred?
The best test is the fork test. The meat should pull apart easily with little resistance. For a temperature guide, aim for 195 to 205°F when you want tender, shreddable beef. If it resists, return it to the covered pot and continue braising.
Can I make this ahead and how should I store and reheat it?
Yes. Cool the meat within two hours, store in the fridge with some braising liquid for 3 to 4 days, or freeze up to three months. Reheat gently in a covered pan or Dutch oven with added liquid over low heat, or bake at 300°F covered until warmed through. This keeps the meat moist.
How long and at what temperature should I smoke and braise the chuck roast?
Start indirect at 250°F for about 2 hours to add smoke and color. Then braise in a covered Dutch oven at the same 250°F for another 2 to 3 hours. Total time runs about 4 to 5 hours for a 2 to 3 pound roast. The meat is ready when it shreds easily or reaches about 195 to 205°F internal temperature.
I do not have a grill. Can I make this in the oven?
Yes. Preheat your oven to 250°F. You can roast uncovered for the first 2 hours to get color, or add a few drops of liquid smoke. Transfer the roast to a covered Dutch oven with the stock, sauces and aromatics and braise at 250°F for 2 to 3 hours until fork tender.
Is chuck roast the best cut for this recipe?
Chuck is ideal because it has good fat and connective tissue that breaks down into tender, shreddable meat. Brisket or pork shoulder can work as alternatives, but cooking times and sizes will vary. Avoid very lean cuts because they dry out.
What can I use instead of pepperoncino and hot giardiniera?
For pepperoncino try pepperoncini, pickled cherry peppers, sliced banana peppers, or a pinch of crushed red pepper. If you do not have hot giardiniera, swap in chopped pickled hot peppers or a mix of pickled carrots, peppers and cauliflower for a similar tangy heat.
Why add butter, Worcestershire and soy sauce to the braise?
Butter adds richness and smooth mouthfeel. Worcestershire and soy boost savory umami and deepen the flavor. Together with onions and garlic they create a rich, balanced braising liquid that seasons the meat while it breaks down.
How do I know the roast is done and ready to shred?
The best test is the fork test. The meat should pull apart easily with little resistance. For a temperature guide, aim for 195 to 205°F when you want tender, shreddable beef. If it resists, return it to the covered pot and continue braising.
Can I make this ahead and how should I store and reheat it?
Yes. Cool the meat within two hours, store in the fridge with some braising liquid for 3 to 4 days, or freeze up to three months. Reheat gently in a covered pan or Dutch oven with added liquid over low heat, or bake at 300°F covered until warmed through. This keeps the meat moist.
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😉.