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Season the meat with AP seasoning and Montreal Steak seasoning.
Fire up the Ugly Drum Smoker with charcoal and pecan wood.
Cook the chuck roast on the grill at 250 degrees for about 30 minutes per side.
Mix ⅛ cup of beef base with 48oz of boiling water to create a braising liquid.
Transfer the browned meat to a ½ size Aluminum pan and add braising liquid and red wine.
Top the roast with Lipton Onion Soup Mix and cover with aluminum foil.
Cook the roast for 1 hour before adding vegetables.
Add onions, potatoes, and carrots to the roast and cover the pan.
Continue cooking for 2 more hours at 250 degrees.
Check for tenderness; the roast should be fork tender.
Transfer the roast to a serving platter and ladle beef jus over it.
To make gravy, melt butter, add flour, and whisk, then pour in Au Jus.