beef chuck roast

Smoked and Sliced Beef Chuck Roast Recipe

teaspoon Morton's

black pepper

Brisket is one of the pillars of low-and-slow barbecue. Delicious.

boneless beef chuck roast

Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on a steak.

Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of hot charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F in the indirect zone and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off (the indirect side) and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.

Once the smoker or grill is ready, season the chuck roast with coarsely ground black pepper.

Cook. Place the chuck roast in the indirect zone on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast in order to force the smoke over and around the meat.

Allow the chuck roast to smoke until it reaches an internal temperature of 180°F (we recommended using an instant read thermometer such as the ThermoWorks Thermapen Mk4 for the most accurate temperature readings).

Serve. Remove the chuck roast from the smoker or grill. Slice and serve.Also be sure to check out this video for smoked and sliced chuck roast featuring the Slow &#039;N Sear.

It's time to smoke some Chuck Roasts on the Weber Kettle with some post oak using the Slow n Sear and a late injection technique. One of them I'm going to be turning into sliced beef for some Smoked Chuck Roast BBQ Beef Sandwiches.

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#grilling #cooking #beef #bbq #barbecue

Chuck Roast For Slicing Smoked On The Weber Kettle

This delicious recipe is as fall apart tender as a pot roast but with a smoky flavor that's perfect for pulled beef sandwiches, tacos, nachos, baked potatoes, and so much more!

Pulled Beef Chuck Roast Recipe

Big Bad Beef Rub

Mortons salt

beef broth

Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would use to season a steak if it was served to you unsalted. 

Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill&#39;s charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.

Once the smoker or grill is ready, season the chuck roast with Big Bad Beef Rub.

Cook. Place the chuck roast on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast in order to force the smoke over and around the meat.

Allow the chuck roast to smoke until it reaches an internal temperature of 160°F (71.1°C). Place the chuck roast on a double layer of aluminum foil, fold the sides of the foil up to create a boat, and pour the beef evenly broth over the meat. Tightly wrap the chuck roast in the foil and return to the smoker.

Continue cooking the wrapped chuck roast until it reaches an internal temperature of 205°F (96.1°C).

Serve. Remove the chuck roast from the smoker or grill and carefully open the foil to allow steam to escape. Alternatively you can store the wrapped chuck roast in a faux Cambro for up to two hours until ready to serve. Use two forks to shred the chuck roast just prior to serving. Also, be sure to check out this video from our friends how HowToBBQRight.com for smoked pulled chuck roast!

For more how-to recipes visit: http://howtobbqright.com/

Recipe for Pulled Beef using a Smoked Chuck Roast

Chuck Roast is one cut of meat that most people don’t associate with BBQ.  Much like brisket, chuck roast needs to cook for a long time to become tender.  It’s made up of different groups of the shoulder and contains a good bit of fat and collagen.  This cut stands up well to long cooks and the fat melts away leaving moist, flavor-packed meat.

I bought 2 chuck roasts weighing 3lbs each. Chuck is considered a lesser cut of beef, so it’s common to find it under $3 per lb. This means you can feed a lot of people some good food without spending a lot. 

Much like a pork butt or brisket it takes a while to cook a chuck roast.  You want it to be close to falling apart in the end, so it takes some time.  You can plan on a 6 hour cook easy depending on the size of the roast.

For this recipe I’m shooting for more of a beefy flavor than typical bbq, so the seasoning I use is savory based.  I take my AP seasoning (Salt, Pepper, Garlic) and add a few things to it.

1/2 cup Salt
1/4 cup Garlic
1/4 cup Onion Powder
1/4 cup Chili Powder
1/8 cup Black Pepper
1 tea Ground Parsley
1 tea Ground Oregano

Season all sides of the chuck roast with this mixture (it’s more than enough seasoning for 2)

Now it’s time to light the fire. I’m looking for 250 degrees with a little mild pecan smoke for these chucks.  Once the smoker is up to temperature, place the roasts directly on the grate and close the lid.  

I’m using my Yoder (set & forget) today but any cooker will work as long as you can regulate the heat.  

After 1.5 hours flip both roasts over and continue smoking.  Keep adding pecan chunks as necessary and maintain the temperature at 250 degrees.  

At the 3 hour mark the chuck roasts should be ready to pan.  Take a thermometer reading here; it should read between 140-150 degrees.  The meat won’t take any more smoke at this point, so it’s best to get it covered.  

For these chuck roasts, I use a large steam pan to hold them both.  The meat needs some additional liquid as well, so I pour in 32oz of warmed beef broth.  If you want to change it up a little substitute red wine or even a dark beer, go for it. 
Cover the pan with aluminum foil and place it back on the smoker still holding 250 degrees. 

You’re looking at another 2-3 hours at least, so keep an eye on the pit and add fuel as needed.  

You want to go more by the internal temp that the time - and the final target temperature is 195-200 internal.  It’s not the end of the world if you overshoot the target temp on this cut of meat.  There’s plenty of liquid in the pan to add moisture and you want it falling apart.  This beef is for pulling, so we want the collagen and fat holding it together to completely dissolve.  

When the thermometer is reading 195 and it feels like a knife sliding into hot butter, you know it’s done.  Remove the pan from the smoker and let the steam escape for about 5 minutes.  Rest the meat for at least an hour (I go for 2) before breaking it down.  Even after two hours it will still be so hot you’ll need to wear hand savers and gloves. 

When it’s done properly this meat will practically pull itself. Separate any fat that didn’t render and pull the pieces into small strands. If you don’t want to shred it by hand you can always use a couple forks or a pork puller... it will flake right apart after it cools a little.   

I like to reserve the liquid from the large pan. That beef broth is rightly seasoned after you’ve cooked the chuck roasts in it. You can use it to add a little extra moisture to your pulled meat. Just ladle some of the liquid over the pulled meat... and you’re ready to serve.

Now, you can just serve this pulled beef the way it is. And it is some good stuff. But I like to make a pulled beef sandwich. It’s something great to serve for tailgates and football parties because it’s different and delicious. 

For my Pulled Beef Sandwich here’s what you’ll need:

Pulled Beef
Onion buns 
Carmalized Onions (recipe on the right side)
Horseradish Mayo*

Horseradish Mayo Recipe
- 16oz Mayo
- 6oz Horseradish Cream Sauce
Mix together and place into a squeeze bottle. 

All you do to make this sandwich is to split the onion roll and pile on a heaping serving of pulled beef. Then I just top with caramelized onions and Mayo. 

It’s easy and folks go crazy over it. You get a little sweetness from the onions – and the horseradish mayo has just enough of a kick without being overpowering. 

For more how-to recipes visit: http://howtobbqright.com/

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

Pulled Beef Sandwich | Smoked Chuck Roast Recipe with Malcom Reed HowToBBQRight

This is my go-to steak recipes that will highlight the power of tenderization through longer sous vide times. It uses a chuck roast, which is usually tough and turned into a pot roast. But with sous vide we can tenderize it over time until it is juicy, tender, and the texture of a great steak!

Best Simple Sous Vide Chuck Roast Master Recipe

chuck roast

salt

spice rub or herbs (optional)

Preheat The Sous Vide Machine

Start your sous vide machine preheating.  I prefer 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.

Prepare The Beef

Trim off any fat or gristle. Salt the meat then coat with any spices.

Seal In Sous Vide Bag

Place the chuck roast in a sous vide bag then seal the bag.

Cook The Chuck Roast

Place the sealed beef in the sous vide bath and cook until tenderized, 36 to 60 hours.

Remove From Pouch

Remove the sous vide bag from the water bath. Take out the chuck roast and dry it off well. You can use paper towels or dish cloths, both work well.

Sear The Beef

Sear the chuck roast for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.

Time To Plate

Cut the meat into portions if desired. Add to a plate with any sides or sauces then serve.

This super flavorful Smoked Chuck Roast is a great way to change up your weekend roast dinner! The classic pot roast is elevated with a superb dry rub, then cooked until smoky and tender! The delicious and juicy sliced beef serves up perfectly with traditional beef sides, and makes fantastic sandwiches!

Smoked Chuck Roast

lb chuck roast ((boneless))

Tbsp sea salt

Tbsp coarse ground pepper

paprika

garlic powder

onion powder

tsp sugar

tsp chili powder

prepare roast

Rinse your chuck roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if needed. Set the roast out and allow it to come to room temperature for about 30 minutes.

make the dry rub

Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, sugar and chili powder) and set aside.

preheat smoker

Prepare your smoker. Place the wood chips in your tray, remove the center rack, and preheat the smoker to 225 degrees F (107 degrees C). *I like oak and hickory for beef, followed by mesquite, maple, pecan or walnut. Fruit trees like cherry or apple are also nice.

season the roast

Place the roast on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Pat the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of the chuck roast. *If you have the time, wrap the seasoned roast in plastic cling film and allow it to cure in the refrigerator for at least four hours, and up to overnight. Bring to room temperature before smoking the meat.

smoke the roast

Transfer the seasoned beef chuck roast to the smoker rack and place into your preheated smoker. Close the door or lid and smoke for approximately 5 hours (or about one hour per pound), until the internal temperature of the roast reaches 165 degrees F (74 degrees C).

wrap and finish smoking

Remove the chuck roast from your smoker and transfer to a double layer of heavy aluminum foil sheets. Wrap the roast in the aluminum foil and seal tightly, with the seam facing upward. Return the wrapped roast to your smoker, placed seam side up, and smoke for an additional hour.

rest the roast

When the roast has an internal temperature of 190 degrees F (88 degrees C), remove the roast from your smoker and allow it to rest in the foil wrapper for at least 30 minutes, up to an hour, before slicing and serving. Drizzle beef roast juices from the aluminum foil wrapper over the sliced chuck roast when serving.

SLOW COOKER: Put in the crock pot on LOW for 6 hours! Strain the juices and reduce them and pour back over the pot roast; serve with mashed potatoes. You can substitute the beer with beef broth or non-alcoholic beer.

Guinness Beer Beef Chuck Roast Recipe

beef

Salt and pepper

onions (coarsely chopped)

carrots

olive oil (divided)

garlic

flour (optional,

tomato paste (dissolved in 1 1/2 cups of hot water)

coffee

chili

14 oz. Guinness beer (about 2 cups)

basil or thyme

Preheat oven to 300 degrees F. (Or you can also use stove top or crock-pot.)

Heat 2 Tbsp. oil in a wide frying pan over a high heat. Brown the meat on all sides; heavily salt and pepper both sides. [Optional to pat the beef with flour before browning for a thicker gravy.]

Remove the meat and set aside.

In a separate small bowl, add to 1 1/2 cups of hot water the tomato paste, instant coffee, and chili flakes. Mix well.

In the same frying pan, heat the remaining oil and sauté the garlic for 1-2 minutes, adding the tomato paste mixture. Mix together and cook for a few minutes (will be thick).

Chop the onions, and place in the bottom of a Dutch oven. Place the cooked piece of meat on top. Spread the paste on top of the meat. Add fresh herbs for additional flavor.

Place the chopped carrots on top of the meat and sauce. Pour the Guinness beer around the meat.

Cover with the lid of the casserole/Dutch oven and simmer very gently on stovetop (very low heat) until the meat is tender (toward the end of 3-4 hours + make sure there is enough liquid)

Stovetop:

OR bake at 300 degrees for about 3-4 hours (or until tender). OR cook in the crock pot on HI for 3-4 hours until tender. *Add more stock if you need to.

Oven:

Put in the crock pot on LOW for 6 hours.

Allow to sit for 20 minutes before serving. Strain the juices and reduce them and pour back over the pot roast; serve with mashed potatoes.

Slow Cooker:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1487737813/xjpnzbyc4v1hdr4dmeal.mp4

Guinness Beer Beef Chuck Roast Recipe is braised in a rich sauce with onions and carrots. After baking for 3 hours, it’s tender and ready to serve!

Guinness Beer Beef Chuck Roast

This Classic Pot Roast includes all the crave-worthy elements that make pot roast a family favorite, including melt-in-your-mouth meat, potatoes, carrots, and a rich, warming broth. Cook it in the oven, Instant Pot, or slow cooker!

Classic Pot Roast

chuck shoulder

table salt and black pepper, (to taste)

olive oil

onion, (chopped)

garlic, (minced

tomato paste

tbsp

red wine

lb small yellow potatoes

lb carrots, (chunks)

bay leaves

parsley

thyme

Start by seasoning the beef well, on all sides with salt and pepper.

In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.

To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.

Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.

When done, garnish with fresh parsley or cilantro and serve.

Tender and juicy Sous Vide Chuck Roast recipe with a killer steak rub combo. You won&#39;t believe how incredibly tender and flavorful sous vide roast beef can be. 

Sous Vide Chuck Roast

Chuck Roast, Any Size ((*Note 1))

Better Than Bouillon, Beef Flavored ((*Note 2))

2-3 Tbsp Montreal Steak Seasoning ((*Note 3))

Rub Better Than Bouillon generously over the roast. The larger the roast, the more you&#39;ll need. Start with 1 Tbsp and move up from there.

Rub the roast with Montreal seasoning (or your preferred dry rub). The larger the roast, the more you&#39;ll need. Start with 1 Tbsp and move up from there.

Transfer the roast to your Sous Vide bag of choice.

SEASON THE CHUCK ROAST:

Pre-heat the water bath to your preferred doneness (*Note 4) using a sous vide immersion circulator.

Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 5)

Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry.

COOK THE CHUCK ROAST:

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it&#39;s scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 6)

Sear each side of the roast for 45 seconds.

Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.

REVERSE SEAR:

Morton ((approximately

https://www.youtube.com/watch?v=I_zEIvPjQuo

A savory slow-cooked stew for Shabbat with meat, potatoes and beans.

Instant Pot Cholent

onion (chopped)

carrot (cut into large pieces)

potatoes (peeled)

lb chuck roast (chopped)

pearl barley (washed well)

beans

tbsp salt and pepper

brown sugar

Put the pot on Saute for 5 mins and add olive oil to the pot.

Add chopped onion and garlic cloves into the pot and stir until heated.

Add chopped beef pieces and remaining ingredients.

Cover the lid and pressure cook at high for 35 minutes.

Remove the lid and Dish out to serve this delicious meal.

https://content.jwplatform.com/videos/ZTp3eIRW.mp4

Make the best Instant Pot Cholent using this video recipe. Full instructions, cooking tips, serving ideas and more for this one-pot meal. Easiest Cholent ever!

Our Instant Pot Best Keto Beef Stew Recipe is the perfect dinner idea when in a hurry. Also known as Hungarian goulash, this low carb beef stew is rich and hearty, with meat that is so soft and juicy that everyone will keep asking for it.

Instant Pot Best Keto Beef Stew Recipe - Goulash

Extra Virgin Olive Oil

Cloves of Garlic

(1,1 Pounds) Beef Meat

(1,1 Pounds) Mushrooms

Tablespoons Red Paprika spice

Curcuma​

Carrot

Tablespoons Parsley

Liter

Ingredients

Prepare all of the ingredients, you are going to need.

Instant Pot and oil

Switch your Instant Pot on stew and let it heat up. When you finish heating up, add olive oil.

Onions and Garlic

First, add all of your chopped onions and let them cook until golden brown. Once they are done, add chopped garlic and let it simmer for a while.

Beef

Cut your beef into similar sizes. Add the beef into the Pot. With a gentle and regular mixing, brown the beef and let the meat crust on the outside from all sides.

Instant Pot OFF

Switch the Instant Pot off. This step is crucial; otherwise, your paprika spice will burn and taste bitter. 

Paprika and Turmeric

Once the Instant Pot is switched off and the meat has cooled for about a minute, add paprika and turmeric. Mix it thoroughly, ensuring all the meat gets coated with paprika and turmeric spices.

Vegetables

Add the chopped mushrooms, carrot, and parsley, and mix the beef and vegetables.

Bone Broth

Add bone broth and scrape the brown bits from the bottom of the Pot.Depending on what you are planning to cook, add the amount accordingly. Soup – 1 liter (4 Cups) of bone broth. Stew – half a liter (2 Cups) of bone broth. 

Pressure Cook

Close the lid. Make sure the valve on the top is closed. Switch on the pressure and cook on high for 25 minutes. Once it's done, let the pot release the pressure gradually. Sprinkle with freshly chopped parsley or dry onions and serve.

https://mediavine-res.cloudinary.com/video/upload/ixzzdnqz9sfcnvpy5sxx.mp4

Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on a steak.

Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of hot charcoal briquets on one side of the grill&#39;s charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) in the indirect zone and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off (the indirect side) and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.

Allow the chuck roast to smoke until it reaches an internal temperature of 180°F (82.2°C) (we recommended using an instant read thermometer such as the ThermoWorks Thermapen Mk4 for the most accurate temperature readings).

https://www.youtube.com/watch?v=wPBEY3v7Y-A

Chuck roasts, slow smoked and then seared before going into a huge pan of chili and smoked some more for Smoked Chuck Roast Chili aka Over the Top Chili

Top 16 beef chuck roast recipes from across the web

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