I took one of our favorite camping meals traditionally prepared in a crock pot and kicked it up a notch by smoking it; I may never use the crock pot again! Read on for one of the easiest recipes to prepare resulting in the most flavorful Italian Beef you have ever made.
Ingredients needed for Italian Beef:
- 2 Boneless Beef Chuck Roasts (2.5 – 3.5 Lbs each)
- 1 Jar of HOT Giardiniera
- 1 Jar of MILD Giardiniera
- 1 Packet of Zesty Italian Seasoning Dressing Mix
Preparation for Italian Beef:
Place beef chuck roast in bottom, half pack of Italian seasoning, one of the two jars, second chuck roast, second half of seasoning and then second jar of giardiniera. Yep – it’s that easy. Smoke it unwrapped for 3 then wrap it and smoke for four more. Don’t know if it can be any easier than this people!
Here are the step by step directions:
In a disposable aluminum pan/tray place one of the two chuck roast inside and sprinkle half of the dry packet of Italian seasoning directly on the roast.
Next, place one of the two jars (does not really matter if it’s the hot or the mild) of Giardiniera on top of the roast.
Next, place the second chuck roast directly on top of the other roast/Giardiniera and sprinkle the rest of the Italian dressing.
Next, place the second jar of Giardiniera on top of the second chuck roast. That’s it! Does it get any easier than this?
You won’t need to add any other juice other than what came in the Giardiniera jars. As you can see in the above picture you should have about 3/4″ of juice in the tray. Next, place your tray directly on your smoker grate. If you are using a grill, same thing, just put it off to the side using an indirect grilling method. I set my pellet grill to smoke at 225°. Smoke the Italian Beef for three hours to allow as much smoke flavor to get absorbed into the beef. I also would baste using the juices in the bottom of the tray about every half hour.
Next, wrap the aluminum tray with foil and continue to smoke at 225° for an additional four hours. Check your temp and it should pull apart nicely once it reaches over 170°. Once you unwrap it and try to pull the beef apart if it’s too tough, give it an extra hour. My original thought was to smoke for three unwrapped and then three wrapped but it did take me four full hours wrapped for it to be easily pulled apart.
You can serve it anyway you like it. Most of the time we would have a crusty bread to serve the Italian Beef on top of the bread, or just with the bread on the side. We’ve also had the Italian Beef served up with tortillas along with added onion and either Queso or Chihuahua cheese for a slight Mexican flare. Tonight we just served it along side a huge portion of mashed potatoes. There are endless ways to enjoy this recipe, which is good since 5 to 6 pounds of chuck roast does yield a good amount of Italian Beef! It’s always just as delicious for leftovers as well. We serve it up with eggs in the morning and add it to my smoked Mac-n-Cheese as well.
Don’t forget to use your Chef Alarm or Dot to maintain your grill temp!