Updated: May 23, 2021
Nothing says "Sunday dinner" to me more than roast. I don't know how it became such an iconic meal to our family, but I am hoping that I'm not the only person who can appreciate a slow roasted slab of cow on a relaxing Sunday evening.
Kyler grew up having family Sunday dinner every week. I love that tradition and while I may not be as diligent as his sweet grandma, I have tried to adopted this Rushton family tradition often. That leaves us on the constant hunt for something that can feed and please a crowd. Merge a roast and family dinner and you get the marriage of two traditions wrapped up all in one. And just like your family leaves your full heart, this roast will leave your belly just as satisfied. Better wear your stretchy pants. Or sweats. Your with family after all, and they won't judge you.
5 lbs. Beef Chuck Roast
1/4 cup Kosher Salt
1/4 cup Coarse Ground Black Pepper
1 Tbsp Granulated Garlic
1 Tbsp Onion Powder
2 cup Red Cooking Wine
3 cups Beef Broth
1/2 cup Worcestershire Sauce
4 Sprigs Fresh Rosemary
2 Bay Leaves
1 Red Onion
10 to 12 Baby Creamer Potatoes
6 Celery Sticks
3 cups Baby Carrots
Fresh parsley (to garnish)
(Total time 9 hours)
Remove the chuck roast from its packaging and pat the outside dry with a paper towel to remove any liquid on the surface.
Combine the salt, pepper, garlic and onion.
Evenly coat the roast on all sides with the seasoning.
Using your hand, press the seasoning into the meat. Do not rub.
While your beef is resting, preheat your pellet grill to 225 degrees. We like to use oak pellets for this cook.
When your grill has reached temperature, place the roast on the grill and cook for 6 hours.
Spritz the roast every hour with water or beef broth. Spritzing helps to form a deep smoke ring and keep the roast moist.
Combine the liquid braising ingredients (red wine, beef broth and worcestershire sauce) in a bowl and mix.
After 6 hours of cooking, remove the beef and place into a large pan.
Add the braising mixture, rosemary and bay leaves.
Cover with foil and place back on the grill.
Cook for 1 hour at 250 degrees.
While the beef cooks, cut the potatoes in halves, dice the celery and slice the onion.
After cooking covered for 1 hour, add the vegetables into the pan with the roast and stir so the vegetables are covered in the liquid.
Cover and cook for 1 hour at 400 degrees or until the roast and vegetables are soft.
Remove the pan from the grill and let it cool for 15 minutes.
Separate the liquid from the beef and vegetables using a strainer.
Remove the fat from the liquid using a spoon and scooping it as it settles to the top of the liquid.
Heat the remaining liquid in a pot and simmer for 15 minutes to reduce.
Remove the bay leaves and rosemary stems then pull or slice the meat and add into the pot of the liquid and mix. The meat will absorb most of the juice.
Serve the meat with the vegetables and garnish with parsley.