Peppered Chuck Roast Sliders

Name: Peppered Chuck Roast Sliders
Total time: 300 min
Yield: 4–6
Ingredients: Chuck Roast and Sandwich — 3-3½ lb Beef Chuck Roast; Chuck Roast and Sandwich — 3 Tbsp Soulmates Cooking Pepper Rub; Chuck Roast and Sandwich — 1 Tbsp Extra Virgin Olive Oil; Chuck Roast and Sandwich — 1 cup Red Wine; Chuck Roast and Sandwich — ¼ cup Honey; Chuck Roast and Sandwich — 2 Tbsp Apple Cider Vinegar; Chuck Roast and Sandwich — 3 Tbsp Salted Butter; Chuck Roast and Sandwich — 8-12 Slider Rolls; Chuck Roast and Sandwich — 4 oz Brie Cheese; Balsamic Onions — 3 Medium-Sized Yellow Onions Halved and Thinly Sliced; Balsamic Onions — ¼ cup Balsamic Vinegar; Balsamic Onions — 2 Tbsp Extra Virgin Olive Oil; Balsamic Onions — 3 Tbsp Salted Butter; Balsamic Onions — 1 tsp Garlic Powder; Balsamic Onions — 2 tsp Kosher Salt; Balsamic Onions — ½ tsp Coarse Ground Black Pepper

Smoked pepper-rubbed chuck roast sliders with brie and balsamic onions, served with the roast’s cooking juices.

Ingredients

Chuck Roast and Sandwich — 3-3½ lb Beef Chuck Roast
Chuck Roast and Sandwich — 3 Tbsp Soulmates Cooking Pepper Rub
Chuck Roast and Sandwich — 1 Tbsp Extra Virgin Olive Oil
Chuck Roast and Sandwich — 1 cup Red Wine
Chuck Roast and Sandwich — ¼ cup Honey
Chuck Roast and Sandwich — 2 Tbsp Apple Cider Vinegar
Chuck Roast and Sandwich — 3 Tbsp Salted Butter
Chuck Roast and Sandwich — 8-12 Slider Rolls
Chuck Roast and Sandwich — 4 oz Brie Cheese
Balsamic Onions — 3 Medium-Sized Yellow Onions Halved and Thinly Sliced
Balsamic Onions — ¼ cup Balsamic Vinegar
Balsamic Onions — 2 Tbsp Extra Virgin Olive Oil
Balsamic Onions — 3 Tbsp Salted Butter
Balsamic Onions — 1 tsp Garlic Powder
Balsamic Onions — 2 tsp Kosher Salt
Balsamic Onions — ½ tsp Coarse Ground Black Pepper

Method

PREPARE: Heat the smoker or grill to 250°F for indirect cooking. Remove the roast from the refrigerator 30 minutes before cooking and trim unwanted fat.
SEASON AND SMOKE: Rub the roast all over with 1 Tbsp olive oil. Distribute the pepper rub over both sides and the edges and gently press it in. Let stand for 15 minutes, then smoke for 2 hours.
WRAP: Set the roast in the center of two large sheets of heavy-duty foil and turn the edges up to contain the liquid. Add the wine, honey, apple cider vinegar and roast butter around it. Fold the foil tightly to trap the liquid.
FINISH AND REST: Return to the smoker or grill for another 2–2½ hours, until the roast reaches 200–205°F in several places. Keep wrapped and rest for 30 minutes. Thinly slice and return the meat to its cooking juices.
COOK THE ONIONS: Combine all the balsamic onion ingredients in a 6-qt Dutch oven or stock pot over medium heat. Cover and cook for 20 minutes, stirring occasionally. Uncover, reduce to medium-low and cook for another 20–30 minutes, until the liquid evaporates and the onions soften. Cool for 10 minutes.
TOAST AND ASSEMBLE: Heat the oven to 425°F. Open the rolls on a sheet pan and place two thin slices of brie on each top half. Bake for 6–8 minutes, until the brie softens and the rolls are golden. Add roast and your preferred amount of cooking juices to each bottom half. Top with balsamic onions and close.