Chuck Roast Moussaka

Cook Time

635 Mins

Cooking Method

Roast

Cuisine

Greek

Difficulty

Moderate

Prep Time

20 Mins

Servings

2


Ingredients


2 cups Beef Stock, divided

1/4 cup Butter

2 1/2 lbs Chuck Roast

1/2 tsp cinnamon

14 oz crushed tomatoes

2 Eggplants, 1/2" thick slices

2 Eggs, beaten

1/4 cup Flour

3 Garlic Cloves, Minced

2 tsp Lemon Pepper Garlic & Herb Seasoning (for Vegetable Layer)

To Taste, Lemon Pepper Garlic Herb Seasoning

3 tbsp Olive Oil

1/2 tsp Paprika

1/2 cup Parmesan Cheese, grated

1 tbsp Parsley, chopped

3 Potatoes, peeled, 1/2" thick slices

Shaved Parmesan

3 tbsp Tomato Paste

1 Yellow Onion

1 Yellow Onion, chopped (for Vegetable Layer)

3 cups Milk



Cooking Instructions


This traditional Greek Moussaka is made with thick layers of eggplant, shredded chuck roast in a rich tomato sauce, topped off with creamy béchamel. Similar to lasagna, moussaka is Greek comfort food at its finest. Traditionally made with ground lamb, this version is filled with mouthwatering pieces of smoked and braised chuck roast that are tossed in a richly-spiced tomato sauce. Slices of eggplant and potatoes are layered in place of pasta and topped with a thick layer of homemade béchamel for a hearty meal well worth the effort.

Wood Pellet Recommendation

In order to add a level of smoky, rich flavor to this classic Greek recipe, we recommend using our Competition Blend Hardwood Pellets.

Note: This recipe uses Louisiana Grills Lemon Pepper, Garlic & Herb Seasoning.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Set the chuck roast on a sheet tray, then season with Lemon Pepper Garlic & Herb.
  3. Place the chuck roast directly on the grill grate. Close the lid and smoke for 3 hours, spraying with ½ cup of beef stock after the first and second hours.
  4. Slice the onion and place in a cast iron Dutch oven with a lid, or aluminum pan. Pour the remaining 1 ½ cups of stock over the onions and set roast on top of onions.
  5. Increase the temperature to 275° F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165° F.
  6. Once 165° F internal temperature is reached, cover the roast with a lid or aluminum foil, and cook another 2 ½ to 3 hours, or until the internal temperature reaches 200° F.
  7. Remove the chuck roast from the grill. Allow the roast to rest for 10 minutes, then shred.
  8. In the last hour of braising time, prepare eggplant, potatoes, and béchamel:
  9. Preheat the oven to 400° F.
  10. Line a sheet tray with aluminum foil and brush with olive oil. Place the eggplant slices on the baking sheet and brush with olive oil. Roast for 20 minutes until they are cooked and golden brown. Remove eggplant from the grill and set aside to cool.
  11. Meanwhile, bring a pot of water to boil. Cook the potato slices in the boiling water for 5 minutes until fork tender. Drain and discard the water. Set the potatoes aside.
  12. Heat olive oil in a large pan and sauté onion and garlic until golden brown. Add in crushed tomatoes, tomato paste, Lemon Pepper Garlic & Herb, cinnamon, and paprika. Mix well, then stir in shredded beef. Simmer for 10 minutes, then remove from heat.
  13. For the béchamel, melt the butter in a saucepan over medium heat, then whisk in the flour. Cook for 1 minute, then slowly pour in the milk. Bring the sauce to a simmer and cook for 3 minutes, until thickened. Remove from heat then whisk in eggs and parmesan cheese.”
  14. Preheat the grill to 350° F.
  15. Assemble the moussaka: Coat the bottom of a large cast iron pan with béchamel. Layer the potatoes over the béchamel, followed by a layer of roasted eggplant. Pour the smoked chuck roast sauce over the eggplant, then pour remaining béchamel over the top. Sprinkle with shaved parmesan, then transfer to the grill.
  16. Bake the moussaka on the grill for 45 minutes, until golden on top, and bubbling along the edges.
  17. Remove from the gill and cool for 15 minutes before slicing. Garnish with fresh parsley. Serve warm


Special Tools


  • Aluminum Foil
  • Cast Iron Dutch Oven
  • Cast Iron Skillet
  • Large Pot
  • Sauce Pan
  • Sheet Tray
  • Skillet
  • Spray bottle
  • Whisk



Tips:


As one of the make-or-break elements of this dish, the secret to a perfect béchamel is to slowly add the milk, little by little whilst constantly stirring.



Diet Info


  • Flexible Dieting