Beef Chuck Roast

When I’m wanting shredded beef, my go to cut is a Chuck Roast because of its rich beef flavour. These are my top tips for cooking a low and slow Chuck Roast in a kettle BBQ using charcoal.

  • Trim the excess fat, gristle and silver skin using a sharp knife and discard them. If left on, they may not render down and you’ll end up with chewy bits. Also, you’ll get less shrinkage of the meat by removing as much of the silver skin as possible. This isn’t always easy to do though.
  • Coat the beef with 2 tbsp olive oil and a generous amount of rub seasoning. Allow the beef to reach room temperature prior to cooking.
  • Preheat and set up the BBQ up for indirect cooking. In a kettle, I add charcoal (1 large chimney full) to one side and on the other I add a foil tray filled with a beef, chicken or vegetable stock liquid (2 cups). Then the beef sits on the grill grate that is placed above the stock filled tray. Then cook beef with the lid on, aiming for a BBQ kettle temperature of 446f - 482f (230 - 250c).
  • Cook the roast until the internal temperature reaches 170f (77c). This is when you’ll get a beautiful colour. Then wrap the beef in 4 pieces of foil. Before wrapping it, pour 1/4 cup of stock and add 2 tbsp of olive oil onto the beef. Then wrap the roast tightly in foil.
  • Continue to cook the beef (wrapped tightly in foil) with the lid closed until the internal temperature reaches 210f (99c).
  • Allow the wrapped roast to rest for 30 minutes. Then pour the stock juices over the meat before shredding the beef.





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