Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. Spicy Cajun seasoning (I love our homemade mix, I use it in practically everything), beef, tomato, peppers, onions and garlic, with just a hint of chicory coffee. The meat is fall-apart tender and was so easy to shred. And oh how juicy.
I served this smoked Cajun chuck roast over grits, but rice would do just as well. There’s plenty of flavorful sauce for spooning over the meat, so don’t be shy with it.
You don’t actually have to make this dish on a smoker. You can skip that part and make it in the oven and still enjoy a fantastic meal.
I’ve made smoked chuck roast before, but in a slightly different manner. Both are outstandingly good and a great way to use a cheaper (than brisket) cut of meat.
- 1 3 pound chuck roast
- Cajun seasoning (I used my homemade version)
- 2 stalks celery, chopped
- 1 sweet onion, sliced thin
- 1 red or green bell pepper, seeded, sliced thin
- 1 (14 ounce) can petite diced tomatoes (do not drain)
- 2 tablespoons tomato paste
- 1 cup chicory coffee (regular flavorful coffee can be substituted)
- Cooked grits or rice, for serving
- Fresh chopped parsley, for garnish
- Rub the chuck roast generously with the Cajun seasoning. Get all sides and all the nooks and crannies. Place into a resealable container or baggie and refrigerate overnight.
- Fire up your smoker for cooking at 250-275 F. Add a few chunks of light wood such as apple, cherry or peach. Alternatively, preheat your oven and skip to step 4.
- Smoke the chuck roast for 2 hours.
- Place the chuck roast in a large aluminum pan. Add the celery, onion, pepper, tomatoes, tomato paste, and coffee.
- Cover in foil and smoke (or bake) for another 6 or more hours or until the meat easy pulls apart.
- Carefully remove the chuck roast and shred. Return to the pan.
- Serve over cooked grits or rice with the pan sauce over the top. Garnish with fresh chopped parsley.