Traeger Chuck Roast – Drizzle Me Skinny!

My household loves once I make this Traeger chuck roast.

A pull-apart chuck roast is the last word consolation meals, delivering juicy, tender meat that falls aside simply with this recipe. With its deep marbling, this system transforms into shredded beef when slow-cooked, giving off deep flavors and an irresistible texture.

And to make it occur I used my Traeger Ironwood 885 to reinforce the recipe by offering constant warmth and a delicate smoky taste. The exact temperature management ensures a hassle-free cook dinner with the convection fan circulating the smoke, infusing wealthy wood-fired flavors into the chuck roast.

Why must you do that Traeger Chuck Roast

• Easy Cooking: Because of the precision of the Ironwood’s temperature management, you may obtain a wonderfully tender roast with out the necessity for fixed consideration.
• Spectacular Taste: The sluggish smoke and pure marbling of the chuck roast assure a wealthy, mouthwatering beef taste in each chunk.
• Meal Versatility: The flexibility of shredded roast provides a mess of prospects—pair it with potatoes, in tacos, or over rice to create numerous meal choices for every day of the week.

Elements for Pulled Beef Chuck Roast

• 3-4 lb chuck roast: Deciding on a well-marbled minimize of meat is crucial for tender, juicy outcomes. Marbling, the streaks of fats operating by way of the muscle, considerably enhances the flavour and juiciness of the meat throughout the cooking course of. Because the intramuscular fats melts, it successfully bastes the meat from the within, guaranteeing a moist and flavorful consequence.
• 2 tbsp Bear & Burton’s W Sauce:  I like W sauce because it provides a flexible sauce created from complete components that ship a particular taste increase that transforms an abnormal binder into one thing extraordinary. 
• 2 tbsp Smoked Q Rock’s Bourbon Brisket Rub:  Beef welcomes heavy salt and pepper flavors, and that’s simply what this rub delivers.
• 1 tbsp Smoked Q Rock’s Espresso Rub: Add this rub to create complicated layered taste that delivers on some deep umami flavors. 
• 1 tbsp Higher than Bouillon Roast Beef Base:  The Authentic Higher Than Bouillon Roasted Beef Base is made with precise roasted beef. I actually really feel prefer it offers it a richer, extra sturdy taste than abnormal bouillons or soup shares. 

How To Make Traeger Chuck Roast (Step By Step)

1. Preheat the Traeger: Earlier than I get able to prep the chuck roast I set my Traeger Ironwood 885 to 225°F and turned on the tremendous smoke perform. For this recipe I used Traeger Signature pellets to ship complicated smokiness. 

2. Put together the Chuck Roast: To get began I rub the chuck roast with some Bear & Burton’s W Sauce earlier than hitting it with a heavy dose of my Rock’s Bourbon Brisket Rub, earlier than then ending with a dusting of my Rock’s Espresso Rub.  After I season the highest facet, I flip it over and season the opposite facet the identical method.

3. Low & Sluggish: To get began I place the seasoned chuck roast instantly on the grill grates and smoke for 3-4 hours at 225º with Tremendous Smoke turned on, till the inner temperature reaches 150°F.  Whereas the chuck roast was in it’s smoked tub, I introduced some water to a boil and added in some Higher than Bouillon earlier than bringing it to a boil and setting apart.

4. Wrap and End: As soon as I’ve hit 150ºF, I transferred the roast to a foil pan and poured the ready beef broth across the chuck roast earlier than tightly masking it with aluminum foil and return to the grill. Then I raised the temperature to 350°F and cooked for an additional 2-3 hours, till I hit an inside temperature of 208ºF.

5. Relaxation and Shred: As soon as I hit my temp I let the chuck roast relaxation for an hour earlier than shredding it with my fingers.  When I’m able to shred, I pour the pan liquid right into a fats separator to used later to re-hydrate or make a gravy. 

Variations and Substitutions:

Alternate Rubs: If you wish to preserve with the identical taste profile, however don’t have direct entry to Smoked Q rubs, strive utilizing Killer Hogs AP to substitute for the Bourbon Brisket rub and Whiskey Bent the Grind to substitute for Rock’s Espresso Rub. 

Substitution or variation: Swap out the meat broth for different Higher than Bouillon flavors like hen or vegetable or my favourite Mushroom Base for various taste profiles. 

Suggestions and tips for making this Pulled Beef Chuck Roast

• Relaxation in a Cooler: After eradicating the roast from the Traeger, wrap it in foil and place it in an insulated cooler (with out ice) for a couple of hours. This prolonged resting interval permits the meat to loosen up and reabsorb its juices, making it much more tender and flavorful, particularly if you find yourself not able to serve while you pull it off the smoker.
• Use Drippings for Gravy: Don’t discard the flavorful liquid left within the foil pan. Pour it right into a fats separator, then use it to create a scrumptious gravy by decreasing it on the stovetop with a flour and butter roux to make a wealthy, smoky gravy which you can drizzle over the shredded beef or mashed potatoes.
• Double Up on Smoke: For those who love additional smoky taste, put the cooked and shredded beef chuck roast on the smoker low and sluggish to reheat for future servings.