Is this the most underrated piece of meat? You can get a nice marbled chuck steak off a roast that would be considered American wagyu if you didn’t know any better. It is so versatile on what you can make with it and you can’t beat the price point.
Meat fans—thoughts on the chuck roast?
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I love chuck roast, but definitely like it cooked for a long time at a low temperature.....or ground up for burgers. When I make chili, I use cubed chuck roast for the meat (and yes, I add beans as well).
I’ll throw a chuck roast on the smoker. Cook it low and slow like a brisket. Slice it thin and throw it on a toasted hoagie bun, with sautéed onions and peppers, some provolone cheese, with au jus. Not bad for a cheap hunk of meat.
I’ll sous vide a chuck roast for around 24-30 hours depending on size and it’s absolutely delicious.
Fareway has something called a Butter Roast. I have no idea what cut it is but oh my goodness is it delicious.
Canned beef is the food of the gods. Cut some chuck roast into one-inch cubes and some russet potatoes into similar sized pieces. Fill a bunch of quart Mason jars with the beef, potatoes, and a small chunk of suet and some salt and pressure cook it at 15psi for 90 minutes. Discard the suet and serve with homemade egg noodles. It’s literally life changing.
I make really good carne asada with them and then made a maple bacon pot roast recently that was pretty awesome too.
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I love it. It's what I use whenever I want to make Poor Man's Burnt ends.
I love chuckies. Poor man's brisket, sliced the same. She makes a mustard sauce to dip it in and holy hell it's amazing.
Beef bouillon, potatoes, onions, mushrooms, chuck roast, cook for 10 hours in crockpot…pure heaven.
I smoke chuck roasts all the time, Chuck. My favorite sammy has sharp cheddar, a smidge of barbecue sauce and a scoop of slaw….
I've been temped to get one of these but never have.. How do you fix it? what would you compare it to?
Throwing a 3.5lb on the smoker this Saturday, cut into 6 chunks.
Smoke ~3 hours at 250. Put in a Dutch oven with a can of cherry coke and BBQ sauce for ~2 hours. Shred and put on a nice roll with melted provolone and homemade onion strings.
Solid sammich.
In the crock pot. I’ve done chuck roast on the smoker but not this one. It has a really high proportion of whatever it is that renders down to like a jelly? I don’t know how to explain it better. It makes it so the meet is flavorful and tender. We wait until they are on sale and then buy 4-5 of them.
I also smoke these like a brisket. Use your favorite bbq rub. I like Meat Church Holy Cow for this. Anything that is heavy on black pepper, salt, and garlic would be good. Sometimes, I'll add a second rub to the mix just to change up the flavor profile a little.
The nice thing about a brisket or a chuck roast is that it has a lot of surface area and can take a lot of seasoning.
Low and slow is the key to all cuts of beef except for the 4 true steaks. Anything over 225 degrees is too damn hot.
I've said this before but I think the best way to make corned beef brisket is in the crockpot. Idiot proof and f*cking delicious.
Chuck roast can be difficult to slice when brought up to a temp similar to brisket. It shreds really well though.
Poor Man's Burnt Ends - Hey Grill, Hey
Poor Man's Burnt Ends are a great way to get the classic BBQ flavors you love in burnt ends without having to smoke a whole brisket.
heygrillhey.com
Pull at 190ish. You get tender slices of fantastic beef. Same can be said for pork butts
Chuck Eye steaks are my go to steak. Google Mississippi Mud Roast recipe. Best roast you will ever eat. IowaMeatMan knows!
