We love beef dips. They are some of the most flavorful and juicy sandwiches around. The only thing that can make them better is smoke. The subtle flavor profile the smoke adds to this classic sandwich in this recipe is a match made in sandwich heaven. These simple ingredients come together so easily that it will leave you in disbelief. No, you are not dreaming. Yes, you did just make that glorious pill of meat in front of you and yes you can drink the au jus if you want.
4 to 6 lbs. Beef Chuck Roast
4 cups Beef Broth
1/2 cup red wine
1/2 cup A1 Sauce
Ciabatta Roll or your favorite roll
Total Time 8 hours
Preheat your pellet grill to 225 degrees. We like to use oak or hickory pellets for this cook.
Season the beef roast with salt, pepper and garlic. The seasoning should be spread evenly and liberally on all sides.
When the grill has reached temperature, place the beef on the grill on the top or middle rack.
Place an aluminum with 2 cups of water directly under the roast. The pan will catch the drippings and also act as a water pan to keep the meat moist.
Smoke the roast for 5 hours and spritz the meat every hour with water.
When the meat has cooked for 4 1/2 hours begin to prepare the Au Jus.
In a large pot, heat the beef broth, red wine and A1 sauce.
Bring to a lite boil and set aside.
When the roast has smoked for 5 hours, place the roast in the aluminum pan you used for the water pan. Leave remaining water and drippings in the pan.
Add the Au Jus to the pan with the roast.
Cover with foil and place back on the grill and continue to cook for another 3 hours at 350 degrees.
After braising for 3 hours, remove the covered pan from the grill and let in rest for 15 minutes.
After resting for 15 minutes, remove the roast and slice into thin slices of meat.
Place the sliced beef back into the au jus.
While the meat is soaking, toast your ciabatta roll and melt the provolone cheese on the toasted bread.
Place the sliced meat on the roll and add the au jus to a cup and dip away!