There’s nothing wrong with pot roast, but the beef chuck shoulder roast needs a break from the potatoes and carrots and soupy broth treatment. Beef chuck makes excellent barbecue, full of rich beefy flavor. Like brisket, its connective tissue requires slow barbecue-style cooking. Chuck isn’t as long and stringy as brisket, but it can pretty much do anything a brisket can do and in less time. Also, a good chuck roast on special is an easier find than a brisket with a good fat cap. It’s about choices and good substitutes, and a chuck roast is one of them.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
PUT the roast in a medium to large slow cooker (at least 4 quarts).
Step 2
SPREAD the dry rub over the meat. Add the bottled smoke.
Step 3
COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat shreds easily.
Step 4
REMOVE the meat from the slow cooker and shred or chop.
