Chuck Roast

[Jays89YJ]

I guess didn’t pull a duck out of the freezer and I wound up with a chuck roast instead. I’m not sure I’ve eaten a chuck roast before today…

It turned out well.

Nice and tender. I used a mix of wood chips and a couple chunks of pecan wood. Tasty with the rub too. It smoked faster than I expected.


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[miwico]

I guess didn’t pull a duck out of the freezer and I wound up with a chuck roast instead. I’m not sure I’ve eaten a chuck roast before today…

It turned out well.

Nice and tender. I used a mix of wood chips and a couple chunks of pecan wood. Tasty with the rub too. It smoked faster than I expected.


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You’re not sure if you have ever had chuck roast? For real?


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[Jays89YJ]

Yeah. Unless it was stew meat. I know for sure I’ve never had it in full roast form before.

 

[miwico]

Yeah. Unless it was stew meat. I know for sure I’ve never had it in full roast form before.

That’s ‘mind boggling’. I grew up on chuck roasts, potatoes and carrots. At least once a week. It’s delicious.


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[SAD]

That’s ‘mind boggling’. I grew up on chuck roasts, potatoes and carrots. At least once a week. It’s delicious.


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Some of my favorite camping food. Go out all day 4-wheeling or hiking or some activity.. return to the RV smelling like heaven with dinner already made (crock pot).

 

[Jays89YJ]

Tomorrow I was going to call my dad to confirm my claim above but he just called to talk football, mostly saying Brady should retire.

I asked him if we ate chuck roasts… He said damn near every beef roast I ate growing up was chuck. He did usually cook it in the oven or cubed for stew. He said chuck roasts and London broil were his go-to beef cuts because they were cheap.

 

[miwico]

Tomorrow I was going to call my dad to confirm my claim above but he just called to talk football, mostly saying Brady should retire.

I asked him if we ate chuck roasts… He said damn near every beef roast I ate growing up was chuck. He did usually cook it in the oven or cubed for stew. He said chuck roasts and London broil were his go-to beef cuts because they were cheap.

That top round is very good for ya too, nice and lean, digests nicely and packed full of vitamins, minerals and protein. Good stuff.


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[pirranah]

There's one in the crockpot right now

 

[Ralph]

Chuck done low and slow is excellent. I like doing it sous-vide around 135 degrees for 24-36 hours, then cooling off, and reheating on a grill or smoker.

 

[Neil]

If you sous vide a chuck roast at 130/24 and then smoke it, you will think it is prime rib!

 

[miwico]

I should do one up to shredded beef, love that stuff too.


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[Ralph]

If you sous vide a chuck roast at 130/24 and then smoke it, you will think it is prime rib!

For real -- I've called it poor man's prime rib before. It's fucking delicious cold, sliced thin, on sammiches too.

 

[Jays89YJ]

If you sous vide a chuck roast at 130/24 and then smoke it, you will think it is prime rib!

Not so much into the whole heating meat in a plastic bag in water to eat style of cooking.

I should do one up to shredded beef, love that stuff too.

wants to try one like this next time.

 

[Neil]

Not so much into the whole heating meat in a plastic bag in water to eat style of cooking.


wants to try one like this next time.

If you do not like the idea of cooking meat in a plastic bag, by all means don't try it. Then again, anyone who does not try sous vide cooking is a fool!

 

[Jeepnut28]

I’ve got some elk chuck roasts in the chest freezer. Going to try to do one Mississippi style sometime this week.

 

[miwico]

I’ve got some elk chuck roasts in the chest freezer. Going to try to do one Mississippi style sometime this week.

Last time I had elk chucks I have to say it’s some of the best I’ve tasted.


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[Jays89YJ]

If you do not like the idea of cooking meat in a plastic bag, by all means don't try it. Then again, anyone who does not try sous vide cooking is a fool!

I've tried it and it was fine.

 

[miwico]

If you do not like the idea of cooking meat in a plastic bag, by all means don't try it. Then again, anyone who does not try sous vide cooking is a fool!

The other trick is to vacuum seal red meat that has been cooked, lets say medium rare, freeze it. You can heat it up to 130 in a sous vide unit and it turns out like you just cooked it and won’t go beyond medium rare.


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[Ralph]

The other trick is to vacuum seal red meat that has been cooked, lets say medium rare. You can heat it up to 130 in a sous vide unit and it turns out like you just cooked it and won’t go beyond medium rare.


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You're usually better off using a combination of techniques with SV, because it is a moist cooking method. If you reheat something SV that was previously seared or had a crust on it, it will come out soggy.

 

[miwico]

You're usually better off using a combination of techniques with SV, because it is a moist cooking method. If you reheat something SV that was previously seared or had a crust on it, it will come out soggy.

I have to disagree, maybe juicy but not like it’s water logged. It does an especially nice job on roasts, of course I’m not the least bit fussy so if it’s a little different I don’t mind as long as its not gross.


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