When you think of slow smoked beef I bet you think of brisket but beef chuck is equally delicious when cooked low and slow. This slow smoked beef chuck with peppers, onions and mushrooms piled high on a hoagie roll and served with homemade horseradish sauce will be a hit at your next tailgate party!
Pre-heat your smoker to 275 degrees. While it’s heating up generously season 8-1o pounds of beef chuck roast with your favorite beef rub. Be sure to massage it in all over so you get it into all the crevices of the chuck roast.
When I developed this recipe I used R Beef Rub from R Butts R Smokin’. It had a great balance of flavors that perfectly complimented the provolone cheese and horseradish sauce. It’s available from BBQ Pit Stop online or in the store.
Place the chuck roast on directly on the smoker grate and leave it in until the internal temperature reaches 160 degrees and remove them from the smoker. These roasts took 6 1/2 hours to reach that temperature but as with all thick cuts of meat the time varies. Plan on between 5-10 hours and you should be safe.
While the beef is in the smoker make the horseradish sauce so it has plenty of time to chill in the refrigerator. My favorite recipe comes from Meathead Goldwyn. It’s simple to make but delicious.
Combine the following in a bowl:
- 1/4 cup of sour cream
- 1/4 cup heavy cream
- 4 tablespoons of prepared horseradish in vinegar
- 4 tablespoons of whole milk
- 2 tablespoons of mayonnaise
- 1/2 teaspoon of kosher salt
- 2-4 pinches of ground white pepper (to taste)
Mix all the ingredients together really well. Taste and add more of anything until it’s just how you like it. Cover and put in the refrigerator.
Next chop up the following:
- 2 cups of bell peppers. I like to combine red and yellow for nice color.
- 3 cups of mushrooms
- 2 cups of onions
Spread the chopped vegetables evenly in the bottom of a foil pan. Season generously with the same rub you used on the chuck steak. Cover and place in the refrigerator.
When the chuck roast reaches an internal temperature of 165 remove it from the smoker and place it on top of the seasoned, chopped vegetables. Add 2 cups of beef broth. Cover the pan with foil and place it back in the smoker. This time leave it in until the internal temperature of the beef climbs to 200 degrees.
When the beef chuck roast reaches 200 degrees internally remove from the smoker. The beef should be extremely tender and easily shred. Pull it into small pieces and then mix thoroughly with the cooked vegetables.
Place slices of Provolone cheese on hoagie rolls. Fill the rolls with the smoked beef and vegetable mixture. Drizzle on some of the horseradish cream sauce and serve.