peppered chuck roast sliders
5 Hours | Serves: 4–6
Chuck Roast and Sandwich
3-3½ lb Beef Chuck Roast
3 Tbsp Soulmates Cooking Pepper Rub
1 Tbsp Extra Virgin Olive Oil
1 cup Red Wine
¼ cup Honey
2 Tbsp Apple Cider Vinegar
3 Tbsp Salted Butter
8-12 Slider Rolls
4 oz Brie Cheese
Balsamic Onions
3 Medium-Sized Yellow Onions Halved and Thinly Sliced
¼ cup Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Salted Butter
1 tsp Garlic Powder
2 tsp Kosher Salt play
½ tsp Coarse Ground Black Pepper
Preheat the smoker/grill to 250 degrees and set up for indirect cooking.
Remove the chuck roast from the refrigerator 30 minutes prior to cooking. Trim away any unwanted fat.
Drizzle the extra virgin olive oil on all sides of the roast, and massage with your hands.
Evenly distribute the pepper rub on both sides and the edges of the roast. Gently press the rub onto the meat. Let the seasoned roast sit at room temperature for 15 minutes before putting on the smoker/grill.
Cook the roast for 2 hours. Remove the roast and place in the center of two large heavy-duty pieces of aluminum foil. Roll up the edges of the double layer of aluminum foil to ensure the liquid stays inside. Add the red wine, honey, apple cider vinegar and butter around the edges of the roast. Fold up the sides of the foil and wrap tightly around the roast, trapping the liquid inside.
Place wrapped roast back on the grill/smoker for an additional 2-2½ hours or until the roast reaches 200-205 degrees in multiple areas of the meat. Remove the roast from the grill/smoker, keep covered and let rest for 30 minutes.
Remove the roast from the aluminum foil. Thinly slice the roast and return back to the cooking liquid.
To prepare the onions, combine all of the ingredients in a 6-qt Dutch oven or stock pot and place on medium heat. Cover and cook for 20 minutes, stirring occasionally.
Remove the cover and cook on medium-low heat for an additional 20-30 minutes or until the liquid has evaporated and the onions soften. Continue to stir occasionally. Set aside to cool for 10 minutes.
Preheat the oven to 425 degrees.
Open the slider rolls and place on a sheet pan. Place two thin slices of Brie on the top half of the slider roll. Bake for 6-8 minutes or until the Brie is softened and the slider roll is golden brown.
To assemble the slider, place a portion of chuck roast on the bottom half of the slider roll with a preferred amount of cooking juices. Top with the balsamic onions and close the roll.
Chuck Roast and Sandwich
3-3½ lb Beef Chuck Roast
3 Tbsp Soulmates Cooking Pepper Rub
1 Tbsp Extra Virgin Olive Oil
1 cup Red Wine
¼ cup Honey
2 Tbsp Apple Cider Vinegar
3 Tbsp Salted Butter
8-12 Slider Rolls
4 oz Brie Cheese
Balsamic Onions
3 Medium-Sized Yellow Onions Halved and Thinly Sliced
¼ cup Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Salted Butter
1 tsp Garlic Powder
2 tsp Kosher Salt play
½ tsp Coarse Ground Black Pepper
Preheat the smoker/grill to 250 degrees and set up for indirect cooking.
Remove the chuck roast from the refrigerator 30 minutes prior to cooking. Trim away any unwanted fat.
Drizzle the extra virgin olive oil on all sides of the roast, and massage with your hands.
Evenly distribute the pepper rub on both sides and the edges of the roast. Gently press the rub onto the meat. Let the seasoned roast sit at room temperature for 15 minutes before putting on the smoker/grill.
Cook the roast for 2 hours. Remove the roast and place in the center of two large heavy-duty pieces of aluminum foil. Roll up the edges of the double layer of aluminum foil to ensure the liquid stays inside. Add the red wine, honey, apple cider vinegar and butter around the edges of the roast. Fold up the sides of the foil and wrap tightly around the roast, trapping the liquid inside.
Place wrapped roast back on the grill/smoker for an additional 2-2½ hours or until the roast reaches 200-205 degrees in multiple areas of the meat. Remove the roast from the grill/smoker, keep covered and let rest for 30 minutes.
Remove the roast from the aluminum foil. Thinly slice the roast and return back to the cooking liquid.
To prepare the onions, combine all of the ingredients in a 6-qt Dutch oven or stock pot and place on medium heat. Cover and cook for 20 minutes, stirring occasionally.
Remove the cover and cook on medium-low heat for an additional 20-30 minutes or until the liquid has evaporated and the onions soften. Continue to stir occasionally. Set aside to cool for 10 minutes.
Preheat the oven to 425 degrees.
Open the slider rolls and place on a sheet pan. Place two thin slices of Brie on the top half of the slider roll. Bake for 6-8 minutes or until the Brie is softened and the slider roll is golden brown.
To assemble the slider, place a portion of chuck roast on the bottom half of the slider roll with a preferred amount of cooking juices. Top with the balsamic onions and close the roll.