4 hours 10 min serves 2-4

PRE Chuck Roast – Cold Brew Smoked Texas Tacos

Like it came right out of the smoker. This chuck roast is slow cooked to melt in your mouth perfect in a delicious cold brew coffee marinade.

PREP: 10 min. ACTIVE: 4 hrs. 0 min. DIFFICULTY Medium



Chuck Roast

    • 1 PRE Chuck roast, patted dry
    • 1/4 c. liquid smoke
    • 1/4 c. chameleon cold brew concentrate


    • 1 tbsp. salt
    • 1 tbsp. pepper
    • 2 tbsp. ground coffee
    • 2 tbsp. brown sugar
    • 1 tbsp. mustard powder
    • 1 tbsp. garlic powder


  • 1 red onion, thinly sliced
  • 1 bunch cilantro, chopped
  • Cold Brew BBQ: 1/2 c. favorite BBQ sauce + 1 tbsp. Chameleon cold brew concentrate


  1. Preheat oven to 250 degrees.
  2. Line baking sheet with parchment paper.
  3. Mix together all the rub ingredients in a small bowl.
  4. On the parchment lined baking sheet. rub the seasoning all over the Chuck so that no meat or "red" is showing.
  5. Pour liquid smoke and cold brew concentrate onto the baking sheet to create a "puddle."
  6. Place the chuck into the puddle so it is surrounded by the liquid.
  7. Cover tightly with foil. Wrap around the whole baking sheet (with roast on sheet) at least twice.
  8. Bake for 3 1/2 hours
  9. Remove foil and bake uncovered for the last 30 minutes.
  10. Remove and let rest for 5 minutes before slicing.
  11. Slice to desired thickness for tacos. Top with red onion, cilantro, and cold brew bbq.

To make this we used

Chuck Roast


Amount per 100g