Smoked Chuck Roast Stew

🍲 Smoked Chuck Roast Stew (Texas-Style Chili)

Rich, smoky, and hearty — perfect with Hunt’n Buddy All Purpose Seasoning.

Ingredients

• 1 (3–5 lb) chuck roast or venison hind roast

• 1 small onion, finely chopped

• 3 Tbsp minced garlic

• 3 Tbsp sherry cooking wine (or red wine)

• 4 cups chicken broth

• 1 (28 oz) can stewed tomatoes

• ¾ of a small can tomato paste

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• Hunt’n Buddy All Purpose Seasoning (or seasoning of choice)

• Olive oil (about 4 Tbsp)

• Flour (or GF Cup4Cup), for thickening

Instructions

1. Season & Smoke the Meat

   • Rub chuck roast generously with Hunt’n Buddy All Purpose Seasoning.

   • Let come to room temperature.

   • Smoke at 225°F until internal temp reaches 170°F.

   • (Alternative: roast in oven or air fryer until same temp.)

2. Cube the Roast

   • Remove from smoker.

   • Cut into 1-inch chunks. Set aside.

3. Build the Flavor Base

   • In an Instant Pot or Dutch oven, heat 4 Tbsp olive oil on high.

   • Add chopped onions, cook until softened and golden.

   • Stir in garlic, sauté until fragrant.

   • Mix in tomato paste, let it melt down.

   • Deglaze pan with sherry or red wine.

4. Simmer the Stew

   • Add stewed tomatoes, chicken broth, garlic powder, onion powder, and cubed chuck roast.

   • Stir well.

   • Dutch oven method: simmer on medium-low for 3 hours, until meat is fork-tender.

   • Instant Pot method: cook on high pressure 45 minutes, with 10-min natural release.

5. Thicken the Chili

   • Slowly sprinkle in flour (or GF flour), whisking well to avoid clumps.

   • Adjust thickness to your liking.

Serving Ideas

• Serve hot with cornbread, tortillas, or over rice.

• Garnish with fresh parsley, shredded cheese, or diced onions.