Chuck Roast fail again

BikerBob · July 2016

I've cooked chuck roast several times in the past with good results. I've always treated them like a pork butt-indirect 250 dome for about two hours a pound before checking temp. Pull around 200. Moist tender tasty, but not anymore. Previous roasts were from Publix the last two were from Kroger.
Several months ago, I had one stall for excessive time and finally in desperation for supper foiled and raised temp. Needless to say it was tough and dry.
Tonight I started with a 2.17 pound roast. I planned about four and half hours cooking time with an extra hour to allow for any problems. At four and a half hours, it was 150. Half hour later it was not moving. I had planned to pull at 6:15 and at 8:00 it was only 180. Again a failure.
Is a chuck roast a chuck roast or can it be something else? This one did not seem to have a lot of fat. Are small cuts of meat going to take abnormally longer per pound than larger cuts?
Next time I'll sear and put in dutch oven.
Thanks

Bob

Focker · July 2016

Pepper Stout Beef is a HOF recipe.
Smoke to 160s.
Braise until it falls apart.
Stupid easy, and works every time.

Theophan · July 2016

I haven't yet done a chuck roast, but I really think the general rule about low and slow meats applies:

If it's tough, it's UNDERcooked, dry or not. If it's dry AND falling apart or krispy (!), it's overcooked.

So two things: First, forget about time and temperature; for some reason, your recent chuck roasts needed longer to cook than you estimated based on past cooks -- they just needed to be cooked longer. If they were tough, they were undercooked.

Second, it does seem for whatever reason that most people seem to wind up braising a chuck roast for at least part of the cook (like the pepper stout beef @Focker recommended above, or search for Clay's Pulled Beef), so that might be worth a try next time. By gosh, if you slowly braise shoe leather long enough it'll get tender sooner or later.

GrateEggspectations · July 2016

If you're havin' beef problems, I feel bad for you son;
I got 99 problems but the chuck ain't one.

ryantt · July 2016

Agree with @Focker, you need to braise it.

Judy Mayberry · July 2016

A chuck roast (read pot roast) in the slow cooker with seasoning, vegetables and braising liquid...with a little liquid smoke added. Fantastic 100% of the time.

Philly35 · July 2016

I would agree with needing to braise a chuck roast. I wouldn't expect a chuck roast to be tender by just throwing it on a grill till it hits a certain temp. A cut of meat like that needs braised.

StillH2OEgger · July 2016

I have always used a braise for the last part of the cook and it works for me. I have also never had one probe like butter at less than 210 degrees.

tisoypops · July 2016

I've had some turn out great, even without braising and others not so great. I have read that smaller cuts can be more stubborn, and if you didn't see lots of fat, that could add to the issue. The pepper stout beef is a great idea because it uses liquid too and never fails. One of my favorite ways to do a chuckie, but sometimes you just want straight up pulled beef. Hopefully your next one is better.

Chuck Roast fail again

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