Greetings!My favorite time of year for comfort food is here and I saw a YouTube video of a food truck in England that was making Sunday Roast burritos with Yorkshire pudding wrap. I really want to try that, but decided to go with more of a traditional British dish with a bit of a Merica twist doing it on the smoker. It was the best roast I’ve personally done and a lot of fun. This is obviously usually done in Dutch oven or slow cooker, but the Smokey flavors this way were awesome. So, here’s the recipe and what I did!
- 3-4 lb. chuck roast
- 1 tsp brown sugar
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked or sweet paprika
- 4 cups beef stock
- 1 cup dry red wine
- 4-5 sprigs of thyme
- 2 tbsp Worcestershire sauce
- 4-5 large carrots, peeled and cut into 2-3 inch pieces
- 1 leek washed and trimmed
- Cup or a Few handfuls of mushroom, I used maitake
- 12 ish washed, unpeeled red potatoes
- 3 tbsp beef tallow (bacon grease or neutral oil would work)
- 4 tbsp cornstarch or however you do gravy.
- Get smoker sitting at 275° I used oak.
- Trim chuck roast of any super fatty areas on the outside of the roast.
- Combine spices: salt, pepper, garlic powder, brown sugar and paprika. Then season the beef. I wish I had done this night before.
- Once smoker is ready throw on the beef.
- When the beef was around 100 IT, Fire up the flattop and place aluminum pan or whatever you’ll braise the beef in on it to get hot.
- Heat tallow in the pan on flattop.
- When tallow hot, add the veggies and cook to fragrant. Then the wine, scraping up all of the browned bits on the bottom.
- Cook wine for about 1 minute, then add beef stock, thyme sprigs and Worcestershire sauce. Let low simmer until beef is ready.
- Pull beef when IT is about 165 and set in braise liquid. Include any juices from drip pan. making sure the liquid doesnt cover beef. You just need to have enough liquid to come about halfway up the meat. If you need more liquid, add more beef stock.
- Spread potatoes and carrots around the beef and COVER with foil. Place back in smoker, or you could do oven at this point, for 2ish to 3ish hours, depending on when beef is fall apart.
- Make gravy the way you make it with leftover braise liquid after veg and beef removed, but keep the mushrooms in.
- Optional: I used a ricer to mash the roast potatoes. Red potatoes aren’t ideal for this, but I don’t mind the resulting texture!
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- ¾ teaspoon kosher salt
- About ¼ cup beef tallow
- Whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest at least 30 minutes at room temperature while you are doing everything else for roast.
- About the time your beef is almost done, about 200 IT and almost fall apart, preheat an oven to 400 degrees.
- Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes, get fat smoking hot.
- Then pull from oven and divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp.
Season the beef. I used Wagyu tallow for a binder.
Getting BelFab fired up.
Pudding batter resting.
Braise liquid simmering.
My Buddy helping control the Temp. He’s a pyro, I encourage it
Flattop with braise holding beef with 165 IT, pulled from smoker.
Beef nestled into simmering braise liquid before covering and returning to 275 smoker!
These puddings came out about when the beef was done. Not perfect, but my first attempt!
Plated! Tasted amazing!
There you have it! Very traditional dish that most of us grew up on, but fun to do a different way without a pressure cooker! The smoke added a whole new layer of flavor to a roast. To me, including a hearty fresh mushroom in the braise is also an added umami bomb that elevates it a couple notches.
Thank you for your time!