BBQ Blade Roast

Number of Servings: 
12
Yield: 
Servings
Prep Time: 
20 Minutes
Cook Time: 
6 Hours
Ingredients: 

1 Blade roast (6-7lb (Chuck roast in the states))
6 clove garlic (maybe more...)
1 carton Vegetable stock (Low sodium (1 litre))
1/4 cup soy sauce (Low sodium)
2 tablespoon worcestershire sauce
2 tablespoon Hot sauce (Frank's Extra hot works great)
6 tablespoon beef rub (Your favorite brisket rub.)
3 celery (stalks, washed and cut in half)
3 carrots (brushed and cut in half)
2 onions (Peeled and quartered)
1/4 cup Butter
1/4 cup flour
1/2 cup red wine (Dry...)
Fresh ground black pepper (to taste)
sea or kosher salt (to taste)

Instructions: 

Cut a couple of garlic cloves into slivers. Using a sharp paring knive, poke holes in the roast and peg with garlic slivers (at least a dozen). Mix soy sauce, worcestershire, 1 1/2 cups vegetable stock, hot sauce, thinly sliced garlic cloves and a generous grinding of pepper. Place roast in large zip-loc freezer bag, add mixture, squeeze out air, seal, and place in refrigerator overnight.

Apply generous coating of beef rub, using a cast iron dutch oven lay down a bed of the vegetables and pour remaining carton of vegetable stock until nearly covered. Preheat kamado style cooker (Big Green Egg, Kamado Joe, etc.) or a WSM charcoal smoker to 275F and place dutch oven on grate. When the roast reaches 175F internal temp (Approx. 5 hours) its time to start the mushroom gravy/sauce. Mix butter and flour to create a roux, add 1 cup of drippings from the dutch oven slowly to prevent clumping. Add pepper and salt to taste. Preheat a cast iron skillet, add a little butter or olive oil and lightly fry up fresh sliced cremini mushrooms (or even better, grill them to bring out some great flavor!) and add to gravy/sauce. Collect another cup of drippings and mix in the red wine. Simmer on low heat.

When the roast reaches 185F internal, remove from cooker and cover. Collect another 1/2 to 1 cup of dripping after the roast has rested for 20 minutes to a half hour and add to gravy/sauce. Serve roast thinly sliced with gravy and vegetables from the dutch oven. Through the magic of barbecue, they now taste like beef! The beef tastes like magic! Win/win!

Notes: 

When roast reaches an internal temp of 145F (approx 3 hours) you might want to try tossing some Hasselback'd potatoes (google it!) on the grill to keep the dutch oven company! Add some shredded Monteray Jack oror Parmesan cheese and chives towards the end.

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Total votes: 300