Beef chuck roast

chipotle style barbarcoa beef

Sorry, should have clarified- going to smoke it on my kettle....

Do you want down the bayou roast, rice and gravy with roux peas ? If not, we have been mixing Sunday roast supper with an outstanding biarra taco. Several good recipes on this board already, but its a nice change of pace.

Smoked like a brisket, burnt ends, slow-cooked barbacoa, Miss pot roast. I’ve never made it to whatever the 5th option is.

Make a red gravy with San Marzano tomatoes. So rich and flavorful

I pull at 165 and wrap in butcher.

I check around 200 to probe for push pull like brisket and end up pulling off around 203-206.

Miss pot roast or poor man burnt ends.

Chocolate mustard beef stew

I made this stew not long ago. I used all chuck because it’s what I had not oxtails and I cooked it longer and slower in the oven instead of a pressure cooker.

Due to an unfortunate crawfish ettouffee on the ceiling incident quite a few years ago I lost my pressure cooker license.

The chocolate and the mustard really make it different and good.

Down the bayou rice and gravy

Cut slits into roast and stuff with garlic and black pepper. Coat with salt, pepper, and seasoning of choice (I used slap your mama). Heat a pot with bacon grease. (Maybe two tablespoons). Get it smoking hot. Brown the roast well on all sides. Remove and add a large chopped onion. Sauté until it starts to brown. Add chopped mushrooms ( a bunch ). We use red bell pepper but maw maw used green. Celery is optional. Once the pepper is soft, add some beef stock and half a head of chopped garlic. Return roast and cook on a low heat until tender. Add carrots for the last hour. We serve with home made mashed potatoes (kids choice) and roux petit pois peas. If you want rice, add some cubed potatoes with the carrots. Serve over rice.