Smoked chuck roast with potatoes and veggies!
Ingredients
2.5 - 3 lb chuck roast
3-4 tablespoons of Caribeque Big and Bold Beef
3-4 tablespoons of Caribeque AP Rub
2 cloves garlic sliced
2 lb small red or baby gold potatoes
12 oz baby carrots
1 large white onion quartered
1 (14 oz.) can of beef broth
1 beer of your choice.
Instructions
Preheat the smoker to 225 degrees.
Rub down each side of the chuck roast with the Caribeque Big and Bold Beef and AP Rub.
Using a sharp knife, make slits in the meat and insert slices of garlic into the meat.
Place the chuck roast into the smoker and close the lid. Smoke at 225 degrees for about 2 hours or 165 degrees internal.
Remove the meat from the smoker and raise the temperature of the smoker to 275 degrees.
In a large cast iron skillet or aluminum pan, add the potatoes, carrots, onions, and celery Place the smoked chuck roast on top of the vegetables. Then add the beef broth and beer.
Cover and place in the smoker and let smoke for about four and a half hours or until the meat is fork tender and vegetables are soft.
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