As the title suggests, this is a very easy recipe, but more importantly it's delicious.This roast is packed full of flavor but the cut of meat itself is pretty underrated.
Course: Entree, Main Course
2-4lbsbeef chuck roast
1mediumVidalia onion sliced
1cupdry red wine (optional)
2cupsstrong black coffee
2tspbeef bouillon powder
1tbspcorn starch mixed with an equal an amount of water
For the Rub
2tbspcoarse sea salt
2tbspcoarse black pepper
1tbspchipotle chili powder
Place your beef chuck roast on the counter and allow it to come up to room temperature slightly while you prepare your grill. Light your charcoal grill or smoker and set up for indirect heat, establishing a temperature of 225 degrees.
Combine all ingredients for your rub in a small bowl and whisk together. Liberally coat all sides of the beef chuck roast with rub.
Place your roast on a wire cooling rack inside of a sheet pan, insert a reliable leave-in thermometer and place the roast in the smoker or charcoal grill. I like to add some hickory and pecan wood when doing this recipe but use your favorite wood.
In a spray bottle, combine coffee, Worcestershire sauce and beef bouillon, shake well to dissolve bouillon. Spritz the roast every hour it's on the smoker until internal temperature reaches 160 degrees. By this point the spritz and smoke will have produced a beautiful dark bark on the meat and it won't take much more smoke past 160 degrees. Remove roast at that temperature.
Place onions on bottom of a large cast iron skillet. Add beef stock, red wine and any remaining mixture from the spray bottle. Place roast on top of onions and cover with aluminum foil. Place on stove over medium low heat and continue to cook until desired temperature — 200 for slicing or 210 for pulling the beef.
Remove roast from pan, allow to rest. Turn heat up to medium high. As gravy starts to boil, whisk in corn starch slurry to thicken gravy as desired. Add more slurry as desired.