Beef Chuck Roast

Look up a recipe for Texas Red Chili. Or stew it down Barbacoa style and make nachos, tacos and burritos.

Smoke it

Stink, check the link below to Pioneer Woman's Drip Roast recipes. I've made the roast a number of times and it's good. I even ordered the seasoning pictured in the first recipe, but the unsalted version is the one I use. The salted is very good, but very salty. I sometimes mix the two. Anyway, I make the first recipe, but with the onions in the second recipe. Great football watching food, too, so if you don't make it now, make it when the season starts. Good time to do a trial run before the season starts. You could do it in a crock pot if you want. I hold it in one until ready to serve.

I've done two at a time in the same pot and I've used both chuck and rump. Either works fine. Good stuff.

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Get jar of banana peppers and drain the majority of juice. Put half of peppers in bottom of a crock pot. Season chuck with Italian seasoning and seat on the stove, then place in crock pot on top of the peppers. Put the rest of the peppers on the top, then pour half of a dark beer over everything. I then like to add various spices (garlic powder, onion powder, red pepper flakes, etc) and a squirt or two of Italian dressing. Cook until shreddable. Eat on a sammwich with Swiss cheese. I also reduce the juices for a little sauce/gravy

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Serve with home grown canned string beans.

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Dumb question....is there any reason you couldn't do the first recipe on the stove like the second?

Try this sometime.

Cut beef into smallish chunks. Cook in a covered boiler or a crock pot with a little beef broth, minced garlic, a bay leaf and black pepper. When very tender and almost all of the beef broth has evaporated, add your brand of BBQ sauce (not a lot, just to moisten a little) and serve on buns with dill pickles, a little onion, potato chips and beer. Could substitute a dark beer for the beef broth if you like.

Nice for a fall tailgate because you can do it ahead and bring it warm to the event. Will be gone in no time. Also great for holding on the stove during a Saturday of football on the tube.

Great stuff guys...thanks!

Gonna give the Gris/Fill idea a shot tomorrow.

Looks great...like Gris suggested, I'd like to nail that one down before football season. Chuck is always on sale down here,

Here lately I've been smoking for a couple hrs, then putting in foil pan for a couple more hrs with some garlic, onions and a beer. It shreds up into awesomeness.

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beef roast in a pressure cooker

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Dredge roast in flour and pepper.

Brown off (sear until flour browns slightly) in pressure cooker with a little oil. Add a few cloves of garlic and a bay leaf. Add a cup and a half water (about half way up roast). Put on lid and cook for 15 minutes.

Make flour and oil roux and add onions. When onions are tender, add liquid from cooker and water if needed to get consistency you like. Make rice. Hopefully eat until full.