I had a nice chuck roast and some friends were coming over. I could have just smoked or braised the roast but there is something about a beef dip. That crusty roll soaked in au jus and dripping down your arm just screams comfort food. So, I decided to make my chuck roast into Beef Chuck Dip.
Count on losing about 40% of the weight of the roast when you cook a chuck. There is a large bone and when you slow cook it to break down the fat and collagen you lose more weight. So, keep that in mind when your deciding how large a roast you need.
I rubbed the roast down with a mixture of salt, pepper, garlic powder and onion powder.
I cut a carrot, a celery rib and an onion into chunks into a roasting pan. I added two cloves of garlic to the pan and put a rack on top. I put the chuck roast on the rack and put it in my Louisiana Grills Smoker at 230 F. I used competition blend wood pellets and also used my Amazen Tube Smoker with wood pellets in it to kick up the smoke flavour.
You can do this in a 230 F oven and it will be great but it won’t have that great smoke undertones.
I smoked it for 1 hour and added 500 ml (2 cups) of beef stock to the pan. I smoked for 3 more hours. I took it out and put the roast into the pan. I added 1 cup of water to the pan and covered it in foil.
At this point, it doesn’t make any difference whether you continue cooking in a smoker or an oven as the meat will be covered in foil and won’t take any more smoke. Put it in the oven if it is cold outside or back in the smoker if it is hot as you prefer.
I cooked it to an internal temperature of 180 F which took about another 3 hours.
I brought it inside and put the roast on a cutting board to rest. You’ll note the bone pulled right out.
I made the au jus while the roast was resting. I poured the liquid and vegetables from the pan into a small saucepan and added 250 ml (1 cup) red wine, the ketchup, the Worcestershire sauce. I put it over medium high heat for 10 minutes.
I strained the vegetables out and defatted the liquid by using a poultry baster to pull the liquid out from under the fat. I added enough beef stock to bring it up to 750 ml (3 cups) of au jus.
I sliced the beef and put the beef on the table. I put some au jus in a small cup on each plate. I had Portuguese buns and Tiger Sauce on the table with slices of Emmenthal (Swiss) Cheese. I don’t have pictures of the table service but I did take pictures of the beef dip I had from the leftovers the next day.
I love this! the beef is very tender and so flavourful. The dip is rich and complex. The Emmenthal is a great earthy cheese to go with it. Sigh. I want more now.
The Old Fat Guy
- 2 kg (4 pound) beef chuck roast
- 3 ml (1/2 tsp) salt
- 3 ml (1/2 tsp) pepper
- 3 ml (1/2 tsp) onion powder
- 3 ml (1/2 tsp) garlic powder
- 1 onion, cut in chunks
- 1 large carrot, cut in chunks
- 1 stalk celery, cut in chunks
- 2 cloves garlic
- 1 litre (4 cups) beef stock
- 250 ml (1 cup) dry red wine
- 50 ml (1/4 cup) ketchup
- 15 ml (1 tbsp) Worcestershire sauce
- Tiger Sauce (recipe on the blog)
- 6 Portuguese or other Crusty Roll
- slices of Emmenthal (Swiss) Cheese
- Mix the salt, pepper, onion powder and garlic powder together and rub it over the surface of the chuck roast.
- Put the onion, carrots, celery, and garlic in a roasting pan. Put a rack on top of the pan and put the roast on the rack.
- Cook in a 230 F smoker or oven for 1 hour. Add 500 ml (2 cups) of stock to the pan.
- Cook for another 3 hours.
- Take the roast off the rack and put in the pan. Add 250 ml (1 cup) of water to the pan. Cover the pan with foil.
- Cook the roast to an internal temperature of 180 F.
- Put the roast on a cutting board to rest.
- Put the liquid and vegetables from the pan and put them in a saucepan. Add the wine, ketchup and Worcestershire sauce.
- Cook the au jus over medium high heat for 10 minutes.
- Strain the liquid off the vegetables and defat it.
- Add enough beef stock to make it up to 750 ml (3 cups).
- Slice the beef.
- Serve with Tiger sauce, the rolls and cheese. Put a cup of au jus on each plate.