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re: Beef chuck roast
Posted on 3/28/21 at 11:38 pm to michael corleone
Posted on 3/28/21 at 11:38 pm to michael corleone
I made beef stroganoff with a chuck roast a couple of weeks ago. Turned out fantastic. Cooked with mushrooms, onions, red wine, beef broth, and seasonings. I cooked it like you would a pot roast (could use a crock pot or dutch oven). Then I ladled the meat over noodles and added sour cream.
There are pics in the Noodles Challenge of the process.
There are pics in the Noodles Challenge of the process.
1
Posted on 3/29/21 at 11:08 am to Jax-Tiger
We did Poor man Burnt ends this Sunday. but after cutting and adding back to the pan to finish there was a TON of grease in that sucker. Gave me heart burn for sure. So today I'm gonna put them in a baking dish on top of some onions so it will drain away, bake warm and have tacos with the left overs.
Interesting fact, Our local BBQ shop sells their rub and sauce just like everyone else, BUT the kicker if you keep the bottle and/or shaker they will refill it for FREE for LIFE at any location. Only 2 now. But that is a kick arse deal. $15 and change for the sauce bottle and rub shaker. Small town living I guess!
Interesting fact, Our local BBQ shop sells their rub and sauce just like everyone else, BUT the kicker if you keep the bottle and/or shaker they will refill it for FREE for LIFE at any location. Only 2 now. But that is a kick arse deal. $15 and change for the sauce bottle and rub shaker. Small town living I guess!
Posted on 3/29/21 at 11:18 am to 632627
Put roast in foil, cover with 1 pack Lipton Onion Soup Mix, you can add a 1/4 water if you want but it's not necessary. Close the foil up tightly and place in oven on 250 for 6 hours.
Cook some rice and side orders. The roast will be dark brown and falling apart tender.
Very simple and delicious. I had 1 just like this Saturday night.
ETA: Just saw you're going to smoke it, disregard my suggestion until next time.
Cook some rice and side orders. The roast will be dark brown and falling apart tender.
Very simple and delicious. I had 1 just like this Saturday night.
ETA: Just saw you're going to smoke it, disregard my suggestion until next time.
This post was edited on 3/29/21 at 11:22 am
Posted on 3/29/21 at 12:44 pm to 632627
you can salt the roast for an hour (i salt both sides sometimes), wash off the salt, and cook it at like 325 until the internal temp is good (135 or so) and you can have pretty tender roast without getting it to that 195-205 range.
Posted on 3/29/21 at 1:02 pm to SlowFlowPro
quote:
SlowFlowPro
Posted on 3/29/21 at 1:15 pm to 632627
quote:
Or pulled beef?
By far the best method for smoking chuck roast. Smoke a couple, wrap in foil with a little beer and/or worstershire and cook till you can pull it. Sliced like a brisket is too dry
Posted on 3/29/21 at 2:31 pm to LSUballs
An easy way is put rub on both sides, sear the meat, then put the meat in a disposable aluminum warming tray with sliced onions and whatever fluid you want, cover the tray with foil and cook indirect 2.5-3 hours at 275-300 and it will melt in your mouth.
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