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.
Into the oven!
Nice roasted beef flavor with a hint of the smoker. Tender and moist with part of the moisture and fat left in the smoker.