Started off with a 3.4lb chuck roast.
My setup was RO briqs with hickory chunks on my 18.5 kettle indirect with a pan to catch drippings.
Not sure of temps, only checked IT and at 165 I wrapped in butcher paper placed back on and added a peeled onion to the mix.
After onion cooked about an hour, I give it a rough chop.
Then I added to the pan of drippings, mushrooms, the onion, a can of cream of mushroom soup, a spoonful of beef base, some cooked rice, and water from the cooked rice.
After that the roast was probing tender so I took it off and give it a rough chop as well.
Then added it to mix.
Then wrapped the pan in foil and let simmer for about 30 mins.
I wanted something different tonight and this was extremely good!! Sorry no plated shots and thanks for looking!