Barbecue Beef Chuck Roast - Recipe

     Picnic season is here!  And I don't know why I have never done this before.  It seems like such a natural thing to do with slow braised meat - to shred a chuck roast and add barbecue sauce.  I have done pulled pork so many times, but I just never did it with beef until now!  Yum!  So tender and easy to pull apart after slowly braising for 3 1/2 hours.  You can braise in the oven or the Big Green Egg people can use that as I did this time.  I use 100% Grass Fed Beef to ensure lots of beefy flavor.  You will taste the difference!  You can serve the meat alone with barbecue sauce as below, or make an awesome beef barbecue sandwich.

Barbecue Beef Chuck Roast

(Serves 6)

2 T. Palm Oil

3.5 lb. Beef Chuck Roast

Salt

Pepper

1 1/2 Yellow Onion

6 Cloves Garlic peeled, whole

Olive Oil to coat onion and garlic

1 T. Mustard Seed

1 Bay Leaf

3 T. Thick Balsamic Vinegar

Water

Preheat oven to 275 degrees Fahrenheit or a Big Green Egg to 275-300 degrees Fahrenheit (plate setter legs down).  Heat palm oil in a large Dutch oven on medium heat.  Add the chuck roast.  Salt and pepper the roast and brown on both sides.  Place onions and garlic in a mixing bowl, then drizzle them with olive oil and toss to coat.  Transfer onions and garlic to the Dutch oven and distribute around the meat.  Add the mustard seed, bay leaf, and balsamic vinegar.  Pour water alongside the meat until just even with the top of it.  Bring to a simmer then cover and braise in the oven or Big Green Egg for 3 1/2 hours.

The meat is done when it is extremely tender when pierced  with a fork.  Remove the meat to a large turkey roaster and let rest 10 minutes.  Take two forks and pull the meat apart to shred.  When done, strain out the onions and garlic then add to the meat.  Mix together, adding a little cooking liquid if dry.  Transfer to a serving bowl and serve with barbecue sauce.

Thick Balsamic:  Taste of Old Country

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