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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.

  • Author: Heather Kozik
  • Prep Time: 15 minutes
  • Cook Time: 360
  • Total Time: 6 hours 15 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Pellet Grill
  • Cuisine: American

Ingredients

Scale
  • 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

  1. Heat pellet grill to 225˚ Super Smoke if available
  2. Pat dry chuck roast and season with salt and pepper
  3. Heat a cast-iron pot adding olive oil and sear the roast on both sides

Get Cooking

  1. Once the grill is up to temperature place seared roast directly on the grill smoking for three hours until internal temperature is around 160˚
  2. Slice onions and dice garlic
  3. When getting close to the three-hour mark, heat up that cast iron on the stovetop adding more olive oil if needed
  4. Add onion to heated skillet and sauté
  5. Once translucent add garlic and sauté for another minute or so
  6. Next add the whole cranberry sauce, Worcestershire and the bottle of beer mixing all ingredients
  7. Remove roast from grill and add to kettle placing back on grill for another 3 or more hours
  8. 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