BBQ Blade Roast
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BBQ Blade Roast

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

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)

Directions

  • 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 or Parmesan cheese and chives towards the end.