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How To make Texas Barbecue Pot Roast
1/2 Cup catsup
1/2 Cup apricot preserves
1/4 Cup dark brown sugar
1/4 Cup white vinegar
1/2 Cup teriyaki or soy sauce
1 Teaspoon crushed dry red pepper
1 Teaspoon dry mustard
1/4 Teaspoon pepper
4 1/2 Pound eye of round
bottom round,
:
boneless chuck roast or pork loin :
roast, up to 4 1 1/2 Cups water for beef OR 2 cups water for pork
1 Large onion -- sliced
Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack in a 6-quart Presto pressure cooker. Cover rack with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blende r or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast. Makes 8 to 10 servings. MENU SUGGESTION: Barbecue Pot Roast, Butternut Squash, Cole Slaw, Jalapeno Corn Bread, Texas Pecan Cake.
Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>
How To make Texas Barbecue Pot Roast's Videos
Barbecue Chopped Beef Sandwich
Chef Tom smokes up a chuck roast on the Yoder Smokers YS640s Pellet Grill for a Barbecue Chopped Beef Sandwich!
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Smoked Chili Recipe | Beef Chili on the Big Green Egg
Smoked Chili | Recipe for Chuck Roast Chili Smoked on Grill
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A big bowl of hearty chili is the perfect way to warm up on a cold day and I want to share with you my recipe for making Smoked Chili on the grill. This recipe starts with a chuck roast that I smoke prior to making the chili. If you happen to have some left over brisket it does just as well in this dish.
Fire up your smoker and bring the temp up to 250⁰. Season the outside of the chuck roast or brisket with your favorite Rub. I use a mixture of my AP and other spices; here’s the recipe:
- 1 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Chili Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cumin
- 2 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Chipotle Pepper
Combine these ingredients and liberally dust over all sides of the chuck roast. Place the roast on the smoker and let it cook for about 4 hours.
The internal temp should be around 180 degrees. I want it a little firm (not falling apart) for this recipe because it will be cubed and simmered for several hours until it’s melt in your mouth tender! Place the cubed roast in refrigerator overnight until ready to use.
For this chili I’m firing up my Big Green Egg; you can cook it on any type grill set up for indirect cooking just run temp between 275-300 degrees.
I don’t add wood for this cook because the chuck roast has plenty of smoky flavor to add to the chili and I char grill the vegetables for even more grill taste.
Once the coals are hot, place the cooking grate in place, and let it heat up for a few minutes. The plate setter goes on later because I’m grilling the Poblano, Bell Pepper and Onion first. Place each directly on the cooking grate over the hot coals for a few minutes on each side to char.
Grilling the veggies makes them extra sweet. Remove the seeds from the peppers and chop everything into small pieces. Then use a pair of high heat gloves and place the plate setter under the cooking grate to create indirect cooking on the Egg.
The last bit of prep for the chili is my secret ingredient, 1 pound of spicy hot breakfast sausage. Just brown it in a skillet and drain off the excess oil. This kicks up the spice level a bit and gives the chili a rich flavor.
Now we’re ready to combine the ingredients for the chili.
I use a 5 quart black iron pot and add the chopped vegetables and a 24oz can of diced tomatoes. Add 3-4 cloves of minced garlic, 3 Chipotle Peppers in Adobo Sauce, the chuck roast, and the spicy sausage. Dump in the chili seasonings and stir to combine.
Chili Seasoning:
- 1/3 cup Sugar
- 2 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Onion Powder
- 2 teaspoons Paprika
- 1 teaspoon Ground Chipotle Pepper
- 1 teaspoon Ground Ancho Chili Pepper
- 1 teaspoon Oregano
- ¼ teaspoon Cayenne Pepper (more if you like it spicy)
Pour in ¼ cup of Worcestershire Sauce and 2 Tablespoons of your favorite Hot Sauce (you know I’m using my Killer Hogs Hot Sauce!), 2 Tablespoons Tomato Paste, and 1 quart of Beef Broth. Stir the chili to combine and place on the Big Green Egg uncovered.
Simmer the chili for 2 ½ hours and you’ll want to stir it a couple of times throughout the cook. At this point add 1 can of Chili Beans to the pot. Adding the beans at this point keeps them from getting a mushy texture. I know there’s a big debate about beans in chili but I personally like them in mine. If you don’t like beans just skip this step.
Keep simmering the chili for another hour and it’s ready to serve.
Carefully remove the pot from the grill (wear some high heat gloves) and serve with your favorite chili toppings.
I like Shredded Cheese, Sour Cream, Fresh Cilantro and Lime wedges but you can serve it with anything you like. This chili is rich and hearty with a smoky flavor, the tender bites of chuck roast melt in your mouth, and the spices have just the right heat. Gives this chili a try the next time you’re craving a hearty meal!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Smoked Chili Recipe
Smoked Chuck Roast in the Pit Boss Pellet Smoker
Smoked Chuck Roast is still one of my favorite things to cook in the Pit Boss Pellet Smoker. It doesn't require a bunch of trimming like a brisket and it is still relatively affordable.
When smoking chuck roast I like to season it simply with salt, pepper, and celery seed.
Smoked chuck roast goes great with mashed potatoes and stewed carrots but it also goes great on sandwiches.
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Pulled Beef Sandwich | Smoked Chuck Roast Recipe with Malcom Reed HowToBBQRight
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Recipe for Pulled Beef using a Smoked Chuck Roast
Chuck Roast is one cut of meat that most people don’t associate with BBQ. Much like brisket, chuck roast needs to cook for a long time to become tender. It’s made up of different groups of the shoulder and contains a good bit of fat and collagen. This cut stands up well to long cooks and the fat melts away leaving moist, flavor-packed meat.
I bought 2 chuck roasts weighing 3lbs each. Chuck is considered a lesser cut of beef, so it’s common to find it under $3 per lb. This means you can feed a lot of people some good food without spending a lot.
Much like a pork butt or brisket it takes a while to cook a chuck roast. You want it to be close to falling apart in the end, so it takes some time. You can plan on a 6 hour cook easy depending on the size of the roast.
For this recipe I’m shooting for more of a beefy flavor than typical bbq, so the seasoning I use is savory based. I take my AP seasoning (Salt, Pepper, Garlic) and add a few things to it.
1/2 cup Salt
1/4 cup Garlic
1/4 cup Onion Powder
1/4 cup Chili Powder
1/8 cup Black Pepper
1 tea Ground Parsley
1 tea Ground Oregano
Season all sides of the chuck roast with this mixture (it’s more than enough seasoning for 2)
Now it’s time to light the fire. I’m looking for 250 degrees with a little mild pecan smoke for these chucks. Once the smoker is up to temperature, place the roasts directly on the grate and close the lid.
I’m using my Yoder (set & forget) today but any cooker will work as long as you can regulate the heat.
After 1.5 hours flip both roasts over and continue smoking. Keep adding pecan chunks as necessary and maintain the temperature at 250 degrees.
At the 3 hour mark the chuck roasts should be ready to pan. Take a thermometer reading here; it should read between 140-150 degrees. The meat won’t take any more smoke at this point, so it’s best to get it covered.
For these chuck roasts, I use a large steam pan to hold them both. The meat needs some additional liquid as well, so I pour in 32oz of warmed beef broth. If you want to change it up a little substitute red wine or even a dark beer, go for it.
Cover the pan with aluminum foil and place it back on the smoker still holding 250 degrees.
You’re looking at another 2-3 hours at least, so keep an eye on the pit and add fuel as needed.
You want to go more by the internal temp that the time - and the final target temperature is 195-200 internal. It’s not the end of the world if you overshoot the target temp on this cut of meat. There’s plenty of liquid in the pan to add moisture and you want it falling apart. This beef is for pulling, so we want the collagen and fat holding it together to completely dissolve.
When the thermometer is reading 195 and it feels like a knife sliding into hot butter, you know it’s done. Remove the pan from the smoker and let the steam escape for about 5 minutes. Rest the meat for at least an hour (I go for 2) before breaking it down. Even after two hours it will still be so hot you’ll need to wear hand savers and gloves.
When it’s done properly this meat will practically pull itself. Separate any fat that didn’t render and pull the pieces into small strands. If you don’t want to shred it by hand you can always use a couple forks or a pork puller... it will flake right apart after it cools a little.
I like to reserve the liquid from the large pan. That beef broth is rightly seasoned after you’ve cooked the chuck roasts in it. You can use it to add a little extra moisture to your pulled meat. Just ladle some of the liquid over the pulled meat... and you’re ready to serve.
Now, you can just serve this pulled beef the way it is. And it is some good stuff. But I like to make a pulled beef sandwich. It’s something great to serve for tailgates and football parties because it’s different and delicious.
For my Pulled Beef Sandwich here’s what you’ll need:
Pulled Beef
Onion buns
Carmalized Onions (recipe on the right side)
Horseradish Mayo*
Horseradish Mayo Recipe
- 16oz Mayo
- 6oz Horseradish Cream Sauce
Mix together and place into a squeeze bottle.
All you do to make this sandwich is to split the onion roll and pile on a heaping serving of pulled beef. Then I just top with caramelized onions and Mayo.
It’s easy and folks go crazy over it. You get a little sweetness from the onions – and the horseradish mayo has just enough of a kick without being overpowering.
For more how-to recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
CROCKPOT TEXAS POT ROAST RECiPE ???????? #justthebells10 #cooking #roast #easyrecipe
BBQ Pot Roast Recipe - How to bbq Chuck Roast Outdoors
How to bbq Pot Roast recipe outdoors using beef chuck roast steak. We will sear the meat with mesquite charcoal on the grill and afterward, we will lightly smoke it with Applewood before we submerge it into the Pot Roast liquid. The recipe is in the video, try it, you will love it.