Rusty Horseshoe Farms Smokehouse Chuck Roast

Make dry rub by adding salt, pepper, paprika, garlic powder, thyme and coriander in ziplock bag and shake.  This amount of rub should be more than you need so save it for the next one:)

Once chuck roast has come to room temp, rub generously covering all meat.  Using hickory smoke – place on smoker at 250 degrees for 1.5hrs.  

Prepare stewing broth:  add olive oil to medium high skillet then add chopped sweet onion and sweat down – add wine to onions and bring to boil then take off heat.  In large crock-pot add beef bone broth and reduction.  Roast should be covered by broth.

Remove chuck roast from smoker and place in crock-pot.  Cook on high until roast falls apart effortlessly when stuck with fork (roughly 4-5 hours)

Carefully remove chunks of beef to plate and drizzle with broth as desired…