Gravy Directions:

• Combine all ingredients except for butter in a sauce pan and heat until simmering.
• Allow gravy to cool slightly then use an immersion blender to combine all ingredients until they are smooth. You can also use a regular blender instead.
• Put the gravy back on low heat and stir until the gravy begins to thicken.
• Once the gravy begins to simmer again add the butter and continue stirring.
• Once the butter has melted completely, reduce heat and stir until it reaches your desired consistency.
• Set aside to drizzle over meat or to use as a dip once meat is done.

Chuck Roast Directions:

• Preheat your smoker to 250 degrees.
• Coat your chuck roast in a layer of kosher salt, coarse ground black pepper and then a layer of Grilla Grills Beef Rub.
• You can use a light layer of mustard, oil or melted butter if your seasonings are having a hard time sticking to the roast.
• Place the roast on the smoker until you have an internal temperature of 207-210 degrees.
• Remove from smoker and let rest for at least 10 minutes.
• Shred the beef and serve on a Hawaiian bun with a generous helping of Guinness gravy!