I was looking for something to do with the chuck roast that was in the freezer a few weeks back. It’s starting to warm up here in the hinterlands, and I wanted to break out the smoker and see what I could come up with. I also wanted to try a different method of tenderizing the chuck roast using kiwi fruit in the marinade. There are a number of articles out there that talk about using the natural properties (enzymes) of fruits to break down the proteins in the meat/muscle fibers, thus making the meat more tender. Some do the job quickly, pineapple being one, and some do it more gradually like kiwi fruit. I am opting for a gradual method because I am adding in other spices to add some flavor to the meat.
I saw this idea on another web site, Grillin Fools, while I was looking for ideas and liked this one. I like what these fellows do and to top it off they have a good sense of humor, you really need that to enjoy a day by the grill, as well as a affection for the occasional adult brew….. So, what we have here is a Smoked Chuck Roast with Veggies. I have done a touch of modification to their recipe to suit my tastes. These changes plus the kiwi based marinade seems to have done the trick!
I am using the ECB,(affiliate link ->) Brinkman, the (affiliate link ->) Mavrick ET 732 digital thermometer, lump charcoal with some pecan wood and some cherry wood for the smoke. I cooked the veggies in a (affiliate link ->) lodge dutch oven on the lower rack while smoking the chuck roast over it on the top rack. The smoker temperature was kept around 300° and the chuck roast was cooked to an internal temp of 145°. Once it hit that mark, I seared it on the grill then dropped it into the dutch oven which I raised to the top rack and let it cook, uncovered, until the veggies were soft and the chuck roast hit 165°. Then, I removed the whole thing off the smoker and took the roast out of the dutch oven and let it rest for 10 minutes before we sliced it.
So you ready to do this? Then let’s get started.
Smoked Chuck Roast with Veggies
- 1/4 cup Soy sauce
- 1/4 cup ketchup
- 1/2 kiwi fruit peeled and pureed
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon Dijon mustard course ground
- 1/4 teaspoon Ginger powder
- 1 tablespoon Garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
Roast and Veggies
- 2 lb chuck roast
- 6 cups beef broth
- 2 tablespoons canola oil
- 5 carrots sliced thick
- 1 medium onion, halved and sliced
- 1 medium shallot, sliced
- 4 celery stalks
- 3 fresh beets, sliced
- 4 garlic cloves, sliced
- 8 oz mushrooms, sliced
- lump charcoal
- Pecan wood
- Cherry wood
- Salt roast on both sides then blend together remaining ingredients and pour over roast in resealable plastic bag.
- Refrigerate over night.
- Wash and slice the veggies.
- In a dutch oven, add 2 tablespoons canola oil and heat add in the onions and cook until translucent.
- Add all the veggies except the mushrooms and cover with the beef broth.Bring to a boil and reduce heat cook for 30 minutes or until the carrots are just tender.
- Put together the smoker, while the veggies are cooking, and bring it up to temperature about 300°. Add the smoker wood.
- Place the dutch oven, uncovered, in the smoker on the bottom rack.
- Place the chuck roast on the top rack and insert the digital thermometer probe.
- Cover the smoker and let it cook until the chuck roast reads 145° internal temperature, around 2.5 hours.
- When the roast is at 145°, transfer it to your grill or stove to sear it on both sides.
- transfer the chuck roast to the dutch oven, add the sliced mushrooms and cook until internal temp is 165°.
- Move the roast to a platter and rest for 10 minutes before slicing.
This was a good meal. It took a little longer to put together than I thought it would and that is really my on fault. I got a little later start that I wanted and added a step because of wanting the beets to be done.
The kiwi fruit seemed to help tenderize the meat, I think next time I will use the whole fruit pureed to see what it does. What I was concerned about was if the kiwi would alter the flavor, make it sweet tasting, but this did not happen. The meat was moist and juicy so I am pleased.
To top off the meal, I cooked sweet potatoes and garden (from my garden) fresh collard greens. We served it with a glass of Cabernet, a vinegar salad plus all those veggies!
Defiantly a filling meal. Hope you try it and let me know what you think.
Until next week, take care.