"Chuck Roast Casserole: My Family's Favorite Comfort Food Recipe"

cheddar cheese

🥗Healthier: Greek yogurt

💰Cheaper: monterey jack

Greek yogurt reduces calories while maintaining creaminess

Trim most of the fat from the chuck roast, leaving a core of fat.

Season the chuck roast with extra virgin olive oil, salt, black pepper, onion powder, garlic powder, and smoked paprika on all sides.

Preheat the smoker to 250°F.

Place the seasoned chuck roast in the smoker and cook until it reaches 185°F, then wrap it in foil and return it to the smoker.

Quarter the baby potatoes and place them in a bowl.

Chop the onion and add it to the bowl with the potatoes.

Smash the garlic cloves and add them whole to the bowl with the potatoes and onions.

Mix the potatoes, onions, and garlic together, adding a little more olive oil and seasoning if needed.

Place the potatoes, onions, and garlic in the smoker at 250°F to cook alongside the chuck roast.

Cover the potatoes with aluminum foil to ensure they cook through and become soft.

Check the chuck roast when it reaches 150°F and wrap it in foil if needed.

Remove the potatoes from the smoker and check for doneness, ensuring they are soft and infused with garlic flavor.

Slice the chuck roast and return it to the pan.

Layer the potatoes, onions, and garlic over the sliced chuck roast without adding extra oil.

Top the mixture with cheddar cheese and return it to the smoker to melt the cheese.

Serve the casserole once the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens