Originally Posted by Love2<º((((><
What to do with a 1.5 lbs Beef Chuck Tender Roast on the grill?
Normally I'd make shredded beef by smoking in the 235*-250* range until internal temp of 160* then foil until fork tender (start checking around 195*-200* internal range), but don't go by temp alone. Once you can easily twist the meat with a fork, it's done.
But with that roast being on the smaller side, I would make pot roast. Season with s&p and sear for 2 minutes per side then braise in red wine, beef stock, onions, garlic, herbs and carrots until tender and add new potatoes an hour before serving.