Mankato MN; Casa Grande AZ | For Chuck roast I make a stew
In my charcoal smoker I take the roast to around 160 F and transfer to an aluminum pan or better yet a covered cast iron Dutch oven
I add vegetables carrots, onions, celery, cabbage, potatoes, garlic, you name it
Also add low sodium beef broth ( I like Kitchen Basics), with 1/4 C corn starch to thicken the broth
Take beef to 200 F ; Time needed: It’s done when it’s done
The inter muscular fat rendering out turns the broth and vegetables to a delicious flavor
Enjoy |
Cuts of beef to smoke?
