Holiday Chuck Roast
This Holiday Chuck Roast delivers a perfectly smoked, flavorful, and tender centerpiece for your festive gatherings. Enjoy the rich beefy taste, enhanced by the herb-infused middle and served with a delectable horseradish sauce.
Ingredients
- 1 raw, untrimmed chuck roast, 4 to 5 pounds
- salt and black pepper, to season
- fresh rosemary
- fresh thyme
- garlic cloves (optional)
- butcher's twine
- avocado oil (or your preferred cooking oil)
- horseradish sauce (or your preferred sauce)
Instructions
- Trim excess fat from the middle of the chuck roast.
- Season generously with salt and black pepper.
- Optional: Add fresh herbs like rosemary, thyme, and garlic cloves in the middle for added flavor.
- Tie the seasoned chuck roast together with cotton butchers twine to maintain a compact shape.
- Wrap the tied roast tightly in plastic wrap.
- Refrigerate for 12 to 24 hours. This step is crucial for moisture retention, flavor development, and tenderization.
- Preheat your smoker to 250℉.
- Unwrap the chuck roast from the plastic wrap.
- Rub the entire surface with avocado oil to develop a flavorful bark and help the smoke adhere.
- Place the oiled chuck roast in the smoker.
- Smoke at 250℉ until the internal temperature reaches 145℉, which should take about 3 to 4 hours for a 5-pound raw weight roast.
- Once the internal temperature is reached, remove the chuck roast from the smoker.
- Let it rest, tented with foil, for 20 to 30 minutes to allow the juices to redistribute throughout the meat.Â
- Slice the chuck roast as thinly as possible.
- Capture all the flavorful juices that spill out during slicing.
- Let the slices soak in the juices before serving for enhanced flavor.
- Serve the thinly sliced chuck roast on its own or accompanied by horseradish sauce or your favorite sauce.
Notes
Note:Â Cooking to higher internal temperatures will intensify beefy flavors, increase smoke flavor, and result in more tender meat.
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