Garlic Rosemary Chuck Roast

Time for another chuck roast.
For the marinade we need:
  • olive oil
  • 1 small sprig of rosemary (cut the needles into smaller pieces)
  • 5 cloves of garlic (pressed through a garlic press)
  • thyme 
  • fresh ground mixed pepper
  • 2 bay leaves 
  • 1/2 tsp salt
  • garlic & herb dried spice mix
Mix all of this in a bowl and let it sit at room temperature for 1h.

After 1h coat the chuck roast generously with the spice mix in a glas bowl, Cover and store it in the fridge over night. 

The next morning remove the meat from the fridge and let it sit for 15 min on the counter top. Start the smoker in the mean time. I use hickory pellets.
Smoke until the inner temperature is 180F. 
Remove the meat from the smoker and let sit for 15 min. 

Serve with potatoes and a side salad.

 -Mahlzeit-









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