Beef Roast and Grilled Asparagus Recipe

Ingredients

Beef Roast

1.8 kg beef roast, rump or chuck
2 teaspoons sea salt
2 teaspoons cracked black pepper
2 cups beef stock
1 cup beef consommé
1 cup red wine
2 cups sliced portabella mushrooms
1 small yellow onion
2-3 cloves garlic

Grilled Asparagus

1-2 bundles asparagus
1 tablespoon olive oil
1 teaspoon sea salt
½ teaspoon cracked black pepper
1 clove minced garlic

Preparation

1. Rinse the Beef Roast and pat it dry, placing in on a sheet pan.
2. Generously salt and pepper each side of the roast. This is a thick cut of meat and a long cooking process, so don’t be shy. The roast can handle a generous amount of salt and pepper.
3. Combine beef stock, beef consume, and red wine and set aside as a braising liquid. Slice the portabella mushrooms and yellow onion and set aside.
4. Prepare the smoker side of your Oklahoma Joe’s Longhorn Combo with a good bed of unlit coals in the firebox. Fill a chimney with lump charcoal and light it using fire starters. Once the chimney is fully engulfed in flames pour that over the unlit bed of coals and add you wood chunks for flavour. I like using a stronger wood with this thicker cut of beef; preferably hickory or pecan, but use what you like for flavour.
5. Once the smoker is up to temp, around 135°C, place the roast on the smoker for 3 hours. You can rotate the roast a couple of times. After three hours place the roast in a half pan with the braising liquid, mushrooms, onions, and garlic cloves. Cover and place back on the smoker for another 3 hours. Once your roast reaches an internal temperature of 95°C, remove from the smoker and set aside to rest for an hour leaving it covered.
6. For the asparagus, coat with the olive oil and sprinkle with the sea salt, black pepper and minced garlic. On the gas grill side, heat the grill to 260°C and place the asparagus directly on the grill grates. Watch the asparagus closely flipping them about every two minutes. This process will take less than 10 minutes, and make sure you do not over-cook them or they will have a charred taste.
7. When ready to serve, pull the roast apart and pour some of the braising liquid over the top for added flavour and moisture…and enjoy.