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Started By
Message
Chuck Roast Ideas - not chili or "traditional" roast
Posted on 11/12/18 at 12:00 pm
Posted on 11/12/18 at 12:00 pm
Got one of the chuck roast two-packs from Sams, and used one for a Moroccan pot roast that turned out amazing (and broke in my new Staub dutch oven) yesterday.
I've got the second one in the fridge and wanted to see if anyone had any ideas outside of using it for chili or a "traditional" american style pot roast. The search function wasn't any help.
Thanks!
I've got the second one in the fridge and wanted to see if anyone had any ideas outside of using it for chili or a "traditional" american style pot roast. The search function wasn't any help.
Thanks!
11
Posted on 11/12/18 at 12:01 pm to Centinel
Carne guisada
Posted on 11/12/18 at 12:12 pm to Centinel
I'm not joking here, though I expect them to come. Do you have a sous vide machine? Chuck roast at 130-135ish for 48-72 hours is as good as prime rib. You can go a little higher on the temperature if you want the fat to render a little bit.
This post was edited on 11/12/18 at 12:15 pm
Posted on 11/12/18 at 12:14 pm to Centinel
Push it in an Italian direction with lots of rosemary, a touch of tomato paste, sage, garlic, etc. Once it's done, shred & use to fill fat ravioli.
Posted on 11/12/18 at 12:22 pm to Centinel
Braise in whatever liquid you want. Red wine, blended chipotle in adobo, etc.
Posted on 11/12/18 at 12:23 pm to Centinel
Veg beef soup
Posted on 11/12/18 at 1:15 pm to Centinel
quote:
Veg beef soup
That's what I was going to suggest as well.
Posted on 11/12/18 at 1:25 pm to Centinel
Slow and low on the grill...wrap in foil with liquid to finish...pull like pulled pork and make tacos/nachos/spaghetti with it.
Posted on 11/12/18 at 2:39 pm to BottomlandBrew
quote:
Chuck roast at 130-135ish for 48-72 hours is as good as prime rib.
Posted on 11/12/18 at 2:51 pm to Centinel
Stew
Posted on 11/12/18 at 3:01 pm to Gris Gris
quote:
That's what I was going to suggest as well.
I made one last weekend and froze most of is. I may reheat some of it this week. It came out pretty dang good.
Posted on 11/12/18 at 3:01 pm to unclejhim
I'm judging by the laughter that you've tried it and disagree with me.
Posted on 11/12/18 at 3:47 pm to Btrtigerfan
quote:
I made one last weekend and froze most of is. I may reheat some of it this week. It came out pretty dang good.
My freezer supply is nearly gone and this is a soup I like to have on hand all the time. I really need to make it, but it will probably be after the first of the year. I make a lot.
Posted on 11/12/18 at 3:52 pm to Centinel
Posted on 11/12/18 at 5:26 pm to Twenty 49
Thanks for all the input folks.
That Thai Red Beef Curry looks interesting. I'm trying to stay away from the "usual" recipes.
That Thai Red Beef Curry looks interesting. I'm trying to stay away from the "usual" recipes.
Posted on 11/12/18 at 5:30 pm to hungryone
quote:
Push it in an Italian direction with lots of rosemary, a touch of tomato paste, sage, garlic, etc. Once it's done, shred & use to fill fat ravioli.
I do something similar but add a jar of peppperoncinis for Italian beef subs, etc.
This post was edited on 11/12/18 at 5:33 pm
Posted on 11/12/18 at 5:31 pm to Centinel
Beef Bourgignon
Posted on 11/12/18 at 6:34 pm to Btrtigerfan
quote:
Veg beef soup
Anyone got a beef barley soup recipe that's good?
Posted on 11/12/18 at 6:35 pm to upgrayedd
quote:
Anyone got a beef barley soup recipe that's good?
I'm interested. Standing by.
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