Braised Chuck Roast Beef Sandwiches
If you're looking for melt-in-your-mouth beefy flavor, these Braised Chuck Roast Sandwiches will definitely hit the spot. Slow smoked chuck roast is braised with onions and beef stock until fall apart tender and filled with mouthwatering wood-fire flavors. Stack it high on a hoagie and enjoy as is, no cheese or toppings necessary.
- Place chuck roast in a glass baking dish. Season with Lone Star Brisket Rub, then cover with plastic wrap and refrigerate overnight.
- The next day, remove chuck roast from the refrigerator. Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
- Once the fire is lit, preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Place chuck roast directly on the grill grate, then close the lid and smoke for 3 hours, spraying with 1 cup of beef stock every hour.
- Slice the onion and place in a cast iron skillet, then pour the remaining cup of stock over the onions and set roast on top of onions.
- Increase temperature to 275°F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165°F.
- Cover the roast with a cast iron lid or aluminum foil, and cook for another 2 ½ to 3 hours, or until the internal temperature reaches 200°F.
- Remove chuck roast from the grill. Allow the roast to rest for 10 minutes, then remove from the skillet and shred.
- Serve pulled roast beef in a hoagie roll with braised onions and pan jus.
WOOD PELLET RECOMMENDATION
Pit Boss Classic Blend Hardwood Pellets