Southwestern Smoked Chuck Roast

Course: Brunch, Dinner, Lunch, Main Course

Cuisine: American, BBQ, Mexican, Southwestern

Prep Time: 15

Cook Time: 4 40

Total Time: 4 55

Servings: servings

Calories: 254kcal

This smoked chuck roast recipe is the perfect way to make smoky, shredded beef with bold Southwestern flavors for burritos, tacos, nachos, rice bowls, and more.

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Ingredients

3.5 lb beef chuck roast
4 tsp Southwest Spice Blend divided
1/2 white onion medium, sliced thin
2 garlic cloves sliced thin
1 4 oz can roasted green chilies
1 ancho chili pepper dried
1 chipotle chili pepper dried
1 guajillo chili dried

Instructions

Cut the chuck roast into 2 or 3 large pieces and coat the outside with 3 tsp of the spice blend.
3.5 lb beef chuck roast, 4 tsp Southwest Spice Blend
Smoke the chuck roast at 225℉ (107℃) for 4 hours.
While the chuck roast is smoking, rehydrate the poblano, chipotle, and guillaja chili peppers in 3 cups of hot water for 30 minutes.
1 ancho chili pepper, 1 chipotle chili pepper, 1 guajillo chili
Once the chilies have been hydrated, remove them from the liquid, cut out the stems, and dice. Reserve 2 cups of the liquid.
When the chuck roast has finished smoking, remove it from the smoker and let it rest while preparing the pressure cooker.
Set the pressure cooker to the meat setting. Saute the onions, garlic, roasted green chilies, and diced chilies in a small bit of olive oil until they have started to soften. Add the pieces of chuck roast and 2 cups of the steeping liquid. Cook under high pressure for 40 minutes and use a natural release.
1/2 white onion, 2 garlic cloves, 1 4 oz can roasted green chilies
Remove the chunks of meat from the pressure cooker and shred them into bite-sized pieces. We generally use a large fork and a pair of tongs.
Once the chuck roast has been shredded, mix it with the remaining seasoning and enough cooking liquid to keep the tender meat moist but not so much that it's runny.

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