Hybrid Beef Chuck Shoulder Roast 2.5 lbs:
Salted, peppered, tied and in the smoker for 2 hours @225. Then in the pan on a raft of carrots plus onion and Golden potatoes. Liquid is 1/2 cup cabernet and 1/2 cup vegetable stock and 1 tsp garlic. Add a bit of salt and sugar. Goes into oven, covered @325 for 3 hours or until tender to a probe. Rest in oven for 1+ hours.
Remove constituent parts and reduce liquid with a goodly pinch of basil- I added a bit of flour water to add body.
Keep fingers off meat. Wrap, chill and slice next day. Serve with root vegetables and mustard green from the garden.
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![](https://lh6.googleusercontent.com/-lOqkr9dmALA/Tz_oyOamQoI/AAAAAAAAAWw/YTqk-4Y-bpY/s640/2012-02-17%252015.00.43.jpg)
Into the oven!
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![](https://lh4.googleusercontent.com/-LxTxAsN9Jtk/Tz_oiC5sCBI/AAAAAAAAAWg/UO827f9CN3Q/s640/2012-02-18%252012.02.35.jpg)
Nice roasted beef flavor with a hint of the smoker. Tender and moist with part of the moisture and fat left in the smoker.