This is another recipe Grandma Bess told me about. Would you normally think of adding a can of whole cranberries to a chuck roast? No! But, believe me, it is amazing adding a slight sweetness and unique taste to this dish.
Of course, I had to smoke the roast and added a few more ingredients.
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My girls aren't huge fans of roasts, but they certainly love this. It's great by itself or served over smashed red potatoes or rice, which is our favorite. We had leftovers, so I threw some atop of buffalo burgers. Very versatile!
✔ Takeaways
- I think we all can agree: Grandma recipes rock.
- If it's a roast, you gotta make a toast. Cheers!
- If you're not a fan of roasts, you will be after eating this deliciousness.
- Cooking for two? Don't worry. There are so many ways to eat the leftovers that you won't get tired of it.
📖 Recipe
Cranberry Chopped Beef with Rice and Veg
If you're tired of the same old roast recipes, please give this a try. The addition of cranberries makes all the difference. Serve it over potatoes or rice with a side of vegetables. Leftovers are great on top of a burger.
- Prep Time: 15 minutes
- Cook Time: 360
- Total Time: 6 hours 15 minutes
- Yield: 5
- Category: Dinner
- Method: Pellet Grill
- Cuisine: American
Ingredients
- Chuck roast
- 1 or 2 onions sliced
- 5 cloves diced garlic
- 1 can Ocean Spray Whole Cranberry Sauce
- 2 tbsp. Worcestershire
- 1 bottle beer of your choice
- Olive oil
- Salt and pepper to taste
Instructions
Prep
- Heat pellet grill to 225˚ Super Smoke if available
- Pat dry chuck roast and season with salt and pepper
- Heat a cast-iron pot adding olive oil and sear the roast on both sides
Get Cooking
- Once the grill is up to temperature place seared roast directly on the grill smoking for three hours until internal temperature is around 160˚
- Slice onions and dice garlic
- When getting close to the three-hour mark, heat up that cast iron on the stovetop adding more olive oil if needed
- Add onion to heated skillet and sauté
- Once translucent add garlic and sauté for another minute or so
- Next add the whole cranberry sauce, Worcestershire and the bottle of beer mixing all ingredients
- Remove roast from grill and add to kettle placing back on grill for another 3 or more hours
- When the temperature reaches 200˚ - 210˚ remove and let rest before removing to chop or shred meat, adding back into the sauce
Notes
Sometimes I run out of time and everyone is hungry, so I remove it at 200˚ or so. The roast is still wonderful and tender and this is when I chop it up. Letting it go a little longer makes it easy easier to shred, as "low and slow" always does.
Keywords: cranberry chuck roast dinner
David (Doggy Daddy) says
I'm gonna try this with Korean beef direction in mind
★★★★★