Great egg recipes
3 - 4lb chuck roast 1 cup tomato sauce 1 tbs Worcestershire sauce 1/4 cup apple cider vinegar 1/2 tsp salt 1 1/2 tbs brown sugar 1 clove garlic, chopped 1/4 cup butter 3 tbs chopped onion Juice of one lemon 1/2 tsp paprika 1 tbs prepared yellow mustard 1/3 cup ketchup
Puncture roast with fork several times to tenderize. Sprinkle with meat tenderizer and rub into roast with a little water. Let stand 30 minutes to one hour. Place meat on V-rack with drip pan. Cook slowly in Big Green Egg at 250 degrees for 2 hours. After 1 hour, prepare sauce in a medium saucepan. Saute onions and garlic in butter. Add tomato sauce, ketchup, Worcestershire, lemon juice and vinegar. Simmer a few minutes and add remaining ingredients. Allow to simmer until meat is ready. Pour about 1/4 of the sauce into the centre of a piece of heavy duty aluminum foil, and place meat on top of sauce. Pour more sauce onto the meat, reserving 1/4 of the sauce. Seal foil and return meat to smoker. Cook at 250 degrees for another 1 1/2 hours or until done. Use meat thermometer in thickest part of meat to ensure doneness. Serve with reserved sauce.
Submitted by: Big Green Egg Canada