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Chuck roast follow up and question

East Bay AlEast Bay Al Posts: 101
edited 1:14AM in EggHead Forum
Thanks RichardFL and Eenie Meenie for suggestions. I seared it, poured a large can of tomatoes over it, then topped off with red wine- lots of acid. Cooked at 325 and pulled off at 210. Took too long to hold for an hour at 210 (at least the first serving) Turned out fine- much better than the first one. So Thanks!

Question: If I had taken a small knife and jabbed the roast a lot of times cross grain, would that have let the marinade in, or let the juice out? I wouldnt cut it immediately after cooking, but what about before?

Comments

  • Richard FlRichard Fl Posts: 8,244
    I have been known to make slits and add pieces of garlic cloves. Don't see any reason not to do what you suggest. Did you just add tomatoes or other veggies?
  • I added 2 large onions- thick slices that sit under the roast, and chopped mixed with the tomatoes. We braised some root vegetables seperately, because I was running out of space in the DO.

    I stick slivers of garlic in lamb, so should have thought to do that with the chuck- I was thinking more of a tenderizing thing than flavor, but it ends up being both. Although I usually stick the garlic with the grain.

    I need to figure out a way to roast the roots in the Egg, while the pot roast is cooking- any ideas?
  • Richard FlRichard Fl Posts: 8,244
    The flour helps make a thick gravy in the end.
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