- 3 lb chuck roast
- Butcher BBQ Prime Dust
- Cattleman’s Grill Tri-tip Seasoning
- 1 lb baby bella mushrooms, quarters
- 1 large sweet onion, sliced
- 3 cloves garlic, crushed
- 1 (28 oz) can Strianese San Marzano tomatoes
- 1 bay leaf
- 1 tbsp fresh thyme leaves
- 1 quart beef stock
- 1 (750mL) bottle Burgundy (or Pinot Noir) wine
- 1/4 cup parsley, minced
Preheat your Yoder Smokers YS480 to 250ºF. Inject the chuck roast with Butcher BBQ Prime Dust. Pat the outside of the roast mostly dry with paper towels. Season the roast with Cattleman’s Grill Tri-tip Seasoning. Smoke until the internal temperature reaches about 150ºF, about 1.5 hours. Remove the roast from the cooker and place a Lodge Logic 7 Quart Dutch Oven on the grate to preheat. Turn the cooker up to 400ºF. Rest 10 minutes. Cut the roast into 2” cubes.
Place about one tablespoon of oil in the dutch oven. Add the quartered mushrooms and sliced onions to the pan. Cook for about 10 minutes, stirring occasionally, until the onions are translucent. Add the garlic and tomatoes. Cook another 5-10 minutes. Add the cubed beef, bay leaf, thyme, stock and wine. Braise the beef until very tender (about 210ºF internal temperature), and the liquid is reduced by over half, about XX minutes/hours.
Serve the Beef Bourguignon topped with the minced fresh parsley.