Smoked Chuck Roast with Chipotle Peppers
If there is only one other way to cook a roast (besides the traditional roast and potatoes) this is it. If you don't have a smoker, an oven works just as well! Serve as is, on a sweet Hawaiian roll, taco, or whatever you heart desires. You will be hooked!
INGREDIENTS:
- ~ 3 lb D&D Chuck Roast
- 1 can chipotle peppers in adobo sauce (La Costena brand, if you cannot find the peppers blended already in the can, be sure to blend in food processor prior to use)
- 3 garlic cloves whole
- 1 white onion, quartered
- ~1/4 brown sugar, loose (not packed and to taste)
- salt and pepper
DIRECTIONS:
Set smoker to 200F
Cut chuck roast into approximately 3 in x 3 in pieces, place in pan. Season with salt and pepper, toss to coat all pieces.
Pour can of chipotle peppers over roast and coat evenly.
Fill can with water to rinse out and pour into pan.
Add onions and garlic to pan.
Sprinkle brown sugar evenly over pan.
Cover with foil and place in the smoker for approximately 3 hours. (If you do not have smoker, place in oven to cook.)
Check roast at approximately 3 hour mark, at this time I removed from the smoker and placed in the oven at 250F. Be sure to check tenderness and make sure there is still juice in pan, if not add 1/2 cup of water.
Cook for approximately 2 to 3 hours, or until meat is pull apart tender.
Shred beef and enjoy!
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