COOK IT.
Start up your Louisiana Grill on SMOKE mode for 10 minutes. Keep the lid open.
Turn the heat up on your grill to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Lightly season chuck roast with salt and pepper. Place chuck roast directly on the grill grate. Close the lid and smoke for 2 hours, spraying with 1 cup of beef stock after the 60 and 90 minute markers.
Time to make the ranch mix. Combine buttermilk powder, 1 tbsp of chopped parsley, dill, onion powder and flakes, chives, garlic powder, salt and pepper in a small mixing bowl. In a separate small bowl, combine beef bouillon, cornstarch, onion powder, and parsley, then add 1 tablespoon of the ranch mixture with the au jus mix. Set aside.
Transfer the roast to a cast iron Dutch oven. Sprinkle seasoning blends over the top of the roast. Place butter on top of seasoning. Add water around roast, then increase the temperature to 250°F and cook an additional 1 ½ hours, or until internal temperature reaches 165°F.
Once 165°F internal temperature is reached, cover the roast with the lid, and cook for an additional 2 ½ to 3 hours, or until internal temperature reaches 200°F, and meat is fork tender.
Remove chuck roast from the grill. Allow the roast to rest for 10 minutes, then shred into large pieces with tongs or 2 forks.
Serve warm over creamy polenta with braising jus, pepperoncini and fresh parsley.
Cast Iron Dutch Oven
Small Mixing Bowl
Spray bottle
Serve on top of creamy polenta or grits for an elevated, comforting meal.
Flexible Dieting