**The Art of Low and Slow Roast Beef**
Using coarse black pepper corn is an excellent way to add flavor to your roast beef without using table pepper. The coarse texture of the pepper corns allows for a more generous application, ensuring that every bite is infused with that perfect blend of spices. In this particular recipe, we're using a 13lb Chuck roast, and it's clear that the chef has taken great care in selecting the right cut of meat.
**Preparing the Roast**
The next step is to prepare the roast for smoking. The chef has set the smoker to run at 250°F, which is perfect for cooking low and slow. To add moisture to the roast, beef stock or broth is poured into the pan on top of the onion slices. This will not only provide a rich flavor but also keep the meat tender and juicy throughout the cooking process. The chef has added about one tablespoon of crushed thyme to enhance the flavors, as well as three to four tablespoons of hot sauce for an extra kick.
**The Cooking Process**
With all the ingredients in place, it's time to let the magic happen. The roast is placed in the smoker, and after two hours, it's turned over to ensure even cooking. The chef has used a digital thermometer to check the internal temperature of the meat, aiming for 138-140°F. This may take another couple of hours, but the end result will be well worth the wait.
**The Finishing Touches**
Once the roast is cooked to perfection, it's time to wrap it in aluminum foil and let it rest for an hour. The chef has taken the precaution of puncturing a hole in the foil to allow any excess juices to escape. As the roast cooks, the connective tissue begins to break down, making the meat tender and fall-apart. A ladle full of beef drippings is poured over the roast, adding even more flavor and moisture.
**The Reveal**
After an hour of resting, the chef has taken the first look at the finished product, and it's clear that this roast beef is a masterpiece. The meat is tender and juicy, with a beautiful sheen to the surface. The connective tissue has been broken down to perfection, leaving behind a rich, unctuous texture that simply melts in the mouth.
**Serving and Enjoying**
The final step is to slice the roast thinly and serve it on a crusty French bread with a side of dipping juices. The chef's trick for achieving this tender, connected texture is to cook the roast low and slow, allowing the connective tissue to break down over time. And as for the dipping juices? Well, that's simply a matter of finding the right recipe – and we're happy to share ours with you.
**Tips and Tricks**
For those who want to try their hand at this recipe, here are a few tips and tricks to keep in mind: when selecting a chuck roast, look for one that's about 13 pounds, as this size will yield perfect results. When cooking, be sure to puncture holes in the aluminum foil to allow excess juices to escape – this will ensure that your roast beef stays tender and juicy. And finally, never underestimate the power of a good dipping sauce – we recommend experimenting with different recipes until you find one that suits your taste buds perfectly.
**Conclusion**
Cooking low and slow is an art form, and when done correctly, can result in some truly magical dishes. In this recipe for roast beef, we've seen how even the humblest ingredients can come together to create a culinary masterpiece. So next time you're looking for inspiration in the kitchen, take a page from this chef's book – and remember, it's all about the low and slow approach.
"WEBVTTKind: captionsLanguage: ento the house for saage my sh welcome to barbecu pit boys.com today we're cooking up a beef chuck roast and it's real easy to do all right here we got a 13 lb chuck roast and uh we had the butcher tie it up like that you can see how it's uh round it makes perfect way to do some low and slow on the old smoker a grill just ask your butcher to do that up for you all right let's get this uh recipe started here now you're not going to need uh too many things for this chuck roast can do low and slow but you will need some big onions here's some fresh ground black pepper corn here we've got some crushed thyme you're going to need some beef stock and here we've got some garlic some salt and uh you're also going to need some hot sauce now but that's optional that's your preference now the first thing we're going to do we're going to prep some of this garlic and we need about oh maybe 10 or 12 cloves for this uh beef roast after all it is a 13 lb roast we want plenty of garlic flavor we're going to just make some slivers here so we can plug this roast you know all about that now one thing about chuck roast most of you know is used as a pot roast you boil the hell out of it and that's what they call tenderizer but there's a better way to cook up a Chuck and we're going to show you we do it low and slow and that'll make it plenty tender we'll break down those connective tissues in there and man hey you got to check this out all right just smashing up a little bit of this garlic here Garlic's done now we're going to slice up some onion and let me show you what we're going to do with all these onions here we want to uh make about 1 in thick slices maybe an inch and a half just like that oh yeah these are here some of them uh medas sweets use what onion you got you want it about that thick I don't need to show you any more of this simple enough now let me show you what we're going to do with all these thick slices of onion we're going to use them to prop up this roast so you're going to place them in the bottom of this pan here kind of evenly and this is going to keep the roast out of the uh juices and the drippings we don't want to boil this roast we're going to low and slow it all right now the next thing we're going to do here is we're going to prep this chuck roast there's not much to do like I said this is running about 13 lbs you can have the butcher do up size you want but if you're going to cook a chuck low and slow you might as well get the biggest one you can get now we're going to plug this roast with those garlic slivers right there I just took the knife just cut a hole in there I'm going to push some of those garlic cloves right in simple enough in fact it's so simple you've done it before right so we'll just speed this on ahead all right we plugged the Chuck now we've got some coarse salt you want to use cor salt get a lot more flavor and you put it pretty liberally on this roast remember this is a big roast this salt not a lot now here I've got some fresh ground black pepper corn that's real important to use you just don't want to use table pepper oh no you want to use this coarse black pepper corn here to get a lot of flavor you put it pretty liberally all over this roast man now the smell of that black pepper corn smells good all right now we're going to take the roast and today we're putting it on the smoker and we're going to set it in the pan right on the top of those onion slices and we've set this smoker up for about 250° f just like that and now we're going to take some of this beef stock or beef broth we're going to pour it in just to the bottom of the roast or the top of those onion slices this is going to provide a lot of moisture and we're going to have plenty of dip in those you for this roast beef when it's done all right simple enough now I've got that crushed th and I'm going to put about one tablespoon in here it's going to add the flavorings for this old Jew at the end and here I'm putting in some of that hot sauce I'm going to use about three or four tablespoons you can use it if you want I like it added to this old give it a little mix all right nothing left to do now watch time go by all right we're about uh two hours into this low and slow like I said this could take maybe four 5 hours depending upon the uh temperature of your uh smoker what we're going to do here is we're going to uh turn it around get some more even cooking going on you may not have to do this with your smoker you want to be careful you want to puncture a hole in this aluminum pan now take a look at that man some of that fat and connective tissue in there is getting nice and brown and there I have a uh one of those digital thermometers they work real good so you don't have to keep opening up the smoker checking out the temperature they work pretty good all right another couple hours to go all right all right let's check on this roast now if you don't have one of these digital thermometers you could use a instant read thermometer or here is a meat thermometer and that works real good just place it in the center of the roast just like that and again we want about 138 to 140° F for this while I'm in here I might as well do a little bit of Bas oh yeah perfect perfect not long to go and through the miracle of time this beef chuck roast is ready to pull off the smoker man see the juice is just coming out right there now here's the hard part you got about uh 13 lb Chuck here so we want to be real careful taking it out of this pan again we want to put a hole in that aluminum pan because that's all the juices in there and we're going to be using it for dipping get a good hole of that roast and here we got some aluminum foil cuz we're going to wrap it it's going to take about another hour keep cooking in this foil and this again it continue to break down the connective tissue to make this beef chuck roast real tender and moist that while we're at it take a ladle full drip it put it right in there all right good wrap of foil you want to keep it nice and warm got myself a blanket this will keep that heat in there let it slowly cook the next hour all oh yeah all right an hour's gone by I see it's time to eat let's take a look at this roast it's gotten down about ambient temperature now just slightly warm and that's the way you're going to want to slice it take a look at that look at that moist Tender Cuts Like a rib roast it only cost you chuck roast change look at that that's a trick remember your chuck roast don't have to be boiled just cook it on a smoker or you can do it on your Kettle Grill slow and slow and here's the result tender connected tissue is broken down fat is rendered through look at that moisture just dripping out of there not much more to say about this now is there now you can serve up your roast any way you want but here I've got some french bread guest we're going to make some sandwich looks like the only thing to do now is uh take these thin slices of roast pile them up real high on these sandwi here let's do some dip oh yeah like I said you set it up any way you like never enough will oh yeah take a look at that one last thing this meal is not complete unless you got some dipping jeice know where to get that now I do apologize for eating in front of you like this but uh is called pitm so the next time you're looking for a recipe for your barbecue you check out the bbqpitboys.comto the house for saage my sh welcome to barbecu pit boys.com today we're cooking up a beef chuck roast and it's real easy to do all right here we got a 13 lb chuck roast and uh we had the butcher tie it up like that you can see how it's uh round it makes perfect way to do some low and slow on the old smoker a grill just ask your butcher to do that up for you all right let's get this uh recipe started here now you're not going to need uh too many things for this chuck roast can do low and slow but you will need some big onions here's some fresh ground black pepper corn here we've got some crushed thyme you're going to need some beef stock and here we've got some garlic some salt and uh you're also going to need some hot sauce now but that's optional that's your preference now the first thing we're going to do we're going to prep some of this garlic and we need about oh maybe 10 or 12 cloves for this uh beef roast after all it is a 13 lb roast we want plenty of garlic flavor we're going to just make some slivers here so we can plug this roast you know all about that now one thing about chuck roast most of you know is used as a pot roast you boil the hell out of it and that's what they call tenderizer but there's a better way to cook up a Chuck and we're going to show you we do it low and slow and that'll make it plenty tender we'll break down those connective tissues in there and man hey you got to check this out all right just smashing up a little bit of this garlic here Garlic's done now we're going to slice up some onion and let me show you what we're going to do with all these onions here we want to uh make about 1 in thick slices maybe an inch and a half just like that oh yeah these are here some of them uh medas sweets use what onion you got you want it about that thick I don't need to show you any more of this simple enough now let me show you what we're going to do with all these thick slices of onion we're going to use them to prop up this roast so you're going to place them in the bottom of this pan here kind of evenly and this is going to keep the roast out of the uh juices and the drippings we don't want to boil this roast we're going to low and slow it all right now the next thing we're going to do here is we're going to prep this chuck roast there's not much to do like I said this is running about 13 lbs you can have the butcher do up size you want but if you're going to cook a chuck low and slow you might as well get the biggest one you can get now we're going to plug this roast with those garlic slivers right there I just took the knife just cut a hole in there I'm going to push some of those garlic cloves right in simple enough in fact it's so simple you've done it before right so we'll just speed this on ahead all right we plugged the Chuck now we've got some coarse salt you want to use cor salt get a lot more flavor and you put it pretty liberally on this roast remember this is a big roast this salt not a lot now here I've got some fresh ground black pepper corn that's real important to use you just don't want to use table pepper oh no you want to use this coarse black pepper corn here to get a lot of flavor you put it pretty liberally all over this roast man now the smell of that black pepper corn smells good all right now we're going to take the roast and today we're putting it on the smoker and we're going to set it in the pan right on the top of those onion slices and we've set this smoker up for about 250° f just like that and now we're going to take some of this beef stock or beef broth we're going to pour it in just to the bottom of the roast or the top of those onion slices this is going to provide a lot of moisture and we're going to have plenty of dip in those you for this roast beef when it's done all right simple enough now I've got that crushed th and I'm going to put about one tablespoon in here it's going to add the flavorings for this old Jew at the end and here I'm putting in some of that hot sauce I'm going to use about three or four tablespoons you can use it if you want I like it added to this old give it a little mix all right nothing left to do now watch time go by all right we're about uh two hours into this low and slow like I said this could take maybe four 5 hours depending upon the uh temperature of your uh smoker what we're going to do here is we're going to uh turn it around get some more even cooking going on you may not have to do this with your smoker you want to be careful you want to puncture a hole in this aluminum pan now take a look at that man some of that fat and connective tissue in there is getting nice and brown and there I have a uh one of those digital thermometers they work real good so you don't have to keep opening up the smoker checking out the temperature they work pretty good all right another couple hours to go all right all right let's check on this roast now if you don't have one of these digital thermometers you could use a instant read thermometer or here is a meat thermometer and that works real good just place it in the center of the roast just like that and again we want about 138 to 140° F for this while I'm in here I might as well do a little bit of Bas oh yeah perfect perfect not long to go and through the miracle of time this beef chuck roast is ready to pull off the smoker man see the juice is just coming out right there now here's the hard part you got about uh 13 lb Chuck here so we want to be real careful taking it out of this pan again we want to put a hole in that aluminum pan because that's all the juices in there and we're going to be using it for dipping get a good hole of that roast and here we got some aluminum foil cuz we're going to wrap it it's going to take about another hour keep cooking in this foil and this again it continue to break down the connective tissue to make this beef chuck roast real tender and moist that while we're at it take a ladle full drip it put it right in there all right good wrap of foil you want to keep it nice and warm got myself a blanket this will keep that heat in there let it slowly cook the next hour all oh yeah all right an hour's gone by I see it's time to eat let's take a look at this roast it's gotten down about ambient temperature now just slightly warm and that's the way you're going to want to slice it take a look at that look at that moist Tender Cuts Like a rib roast it only cost you chuck roast change look at that that's a trick remember your chuck roast don't have to be boiled just cook it on a smoker or you can do it on your Kettle Grill slow and slow and here's the result tender connected tissue is broken down fat is rendered through look at that moisture just dripping out of there not much more to say about this now is there now you can serve up your roast any way you want but here I've got some french bread guest we're going to make some sandwich looks like the only thing to do now is uh take these thin slices of roast pile them up real high on these sandwi here let's do some dip oh yeah like I said you set it up any way you like never enough will oh yeah take a look at that one last thing this meal is not complete unless you got some dipping jeice know where to get that now I do apologize for eating in front of you like this but uh is called pitm so the next time you're looking for a recipe for your barbecue you check out the bbqpitboys.com\n"