Tater Tot Casserole with Smoked Queso and Chuck Roast

Cook Time

635 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Moderate

Prep Time

15 Mins

Servings

6



Ingredients


2 cups Beef Stock, divided

1 cup Cheddar Cheese, Shredded

2 lbs Chuck Roast

1 tbsp Cilantro, Chopped

1 tsp Cumin, ground

2 Jalapeños, chopped

To Taste, Lone Star Brisket Rub

14 oz Tater Tots, miniature

1 lb White American Cheese, cubed

1 Yellow Onion

1 cup Milk



Cooking Instructions


We see your tater tot casserole and will raise you this Tater Tot Casserole with Smoked Queso and Chuck Roast. The chuck roast is smoked and braised until fall-apart tender while the zesty jalapeño queso sauce melts into wood-fired goodness. The shredded beef is layered in queso, then topped with tater tots and heaps of cheddar cheese and cooked on the grill until bubbly and delicious.

Wood Pellet Recommendation

In order to add smoky flavors and bring out the brisket-like flavors in this recipe, we recommend using our Classic Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Lonestar Brisket Rub Seasoning.

  1. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Set the chuck roast on a sheet tray, then season with Lonestar Brisket.
  3. Place the chuck roast directly on the grill grate. Close the lid and smoke for 3 hours, spraying with ½ cup of beef stock after the 1st and 2nd hours.
  4. Slice the onion and place in a cast iron skillet/Dutch oven with a lid, or aluminum pan. Pour the remaining 1 ½ cups of stock over the onions and set roast on top of onions.
  5. Increase the temperature to 275° F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165° F.
  6. Once 165 F internal temperature is reached, cover the roast with a lid or aluminum foil, and cook another 2 ½ to 3 hours, or until the internal temperature reaches 200° F.
  7. Remove the lid then pull the chuck roast apart with tongs. Remove from the grill and set aside.
  8. Heat another cast iron skillet on the grill. Open the sear slide, then to the skillet add the cubed cheese, milk, jalapeño, milk, cumin, and cilantro. Stir occasionally, for 5 minutes, until the cheese melts. Close the lid and allow the cheese to smoke for 30 to 45 minutes, then remove from the grill and set aside for casserole assembly.
  9. Assemble the casserole: In a deep cast iron skillet, layer the smoked chuck roast, smoked queso, and tater tots.
  10. Increase the temperature of the grill to 375° F. If using a gas or charcoal grill, set it to medium heat.
  11. Place the skillet on the grill, over indirect heat. Bake for 25 to 30 min, until tater tots begin to brown. Add shredded cheese, then continue baking on the grill for 5 minutes, until the cheese has melted.
  12. Remove the casserole from the grill, rest for 10 minutes, then serve warm with additional cilantro, if desired.


Special Tools


  • Cast Iron Skillet or Dutch Oven (2-3)
  • Sheet Tray


Bigger. Hotter. Heavier. Tip


Be sure to source a chuck roast with a decent amount of marbling to aid in moisture retention during the smoking process.



Diet Info


  • Flexible Dieting








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