Chuck Roast Baked Potatoes
Started with a nicely marbled 2.7 lbs chuck roast that I rubbed and put in the smoker at 235 for 3 hours with a couple strips of bacon to help retain some moisture. Roast was direct on the rack. ...
Forum Discussion
Shortie1915 wrote:
What is your recipe for gravy?
Shortie, I separate some of the fat from the pan juices, using a couple of tablespoons with the rest of the pan juices as the base. Then I add a slurry of cornstarch and some beef broth. The smoky overtones to the gravy knocks this out of the park. Oh, and just a splash of Kitchen Bouquet for color. S&P to taste.
