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Chuck Roasts

GunnarGunnar Posts: 2,010
edited 9:14PM in EggHead Forum
Trying to use some frozen goods so took a couple of chuck roasts down Thursday night to cook on Sunday. Got back from San Antonio later than anticpated Sunday, still cooked them, but had to fend for dinner as it was getting late when they were done.
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a couple of hours into the cook
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tender now
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Monday we went with the traditional potatoes and gravy
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Last night I took the remaining roast reheated in some beef broth, then shredded with BBQ sauce and served with onions. pickels and jalapenos.
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Will do both of these again.
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Comments

  • Little StevenLittle Steven Posts: 27,352
    Barry,

    That is some good looking food from one cook.

    Steve

    Steve 

    Caledon, ON

     

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  • mmmmmmm :woohoo: that looks fantastic, I've gotta try chuck roast sometime.....if you don't mind me asking, how did you cook with respects to temp, seasonings...etc?
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  • GunnarGunnar Posts: 2,010
    Thanks. Two roasts at 3 lbs each will make a couple of meals.
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  • GunnarGunnar Posts: 2,010
    This couldn't be simpler. Salt & cracked pepper, then browned both sides. Plate setter legs up and grid. I run the dome 340º to 350º. Broth mix 50/50 chicken and beef about half way to two thirds up the side of the roast. Approximately 4 hours. You'll know when it's done. I flip them over at the two hour mark. 350º gets some light simmering bubbles around the edge of the pot. Any hotter would start to boil the meat. I usually only do one roast 3 lbs or larger; this time I'm just trying to use some stuff out of the freezer.
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  • MeatMeat Posts: 233
    Hey Gunnar (or anyone else really). I just put on a 4.5# chuck. How do you make gravy with the leftover juice? I seared the roast, then browned some chopped celery and onion in the dutch oven after taking the meat out. When the cooking is complete, how do I make gravy?

    Good looking cooks by the way.
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  • aaindaaind Posts: 235
    Have done the same it is awsome
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  • GunnarGunnar Posts: 2,010
    I mix roughly 1/4 cup flour in enough cold water to make a thin to med paste (free of lumps), whisked. Remove/adn or strain anything out of the pot you don't want in the gravy, i.e. fat,etc. Add to pot with remaining broth/juices. It won't start to thicken until it starts to boil. Now keep at a light simmer and more 50/50 broth mixture once it starts to thicken) until it get to the consistancy you want. You'll probably add more salt & pepper. It will need to cook at least 15 to 20 minutes to get rid of the raw flour tatse.
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  • GunnarGunnar Posts: 2,010
    Ahh, the simple things can be so rewarding. ;)
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  • aaindaaind Posts: 235
    on the table

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  • MeatMeat Posts: 233
    Thanks. Man, I'm gettin' hungry.
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  • loco_engrloco_engr Posts: 3,673
    Man o Man they all are making this olde mouth water!
    What liquid did you use?
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  • GunnarGunnar Posts: 2,010
    I use a 50/50 mix of chicken broth and beef broth.
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  • loco_engrloco_engr Posts: 3,673
    Bring a big batch of that to OKC next year! :ohmy:
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  • Lawn RangerLawn Ranger Posts: 5,466
    Looking good, My Man!
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  • GunnarGunnar Posts: 2,010
    Thanks, I think I do the pot roast more for the gravy than the beef. The BBQ'd version was really good with the condiments and a sweet BBQ sauce.
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  • A couple of good looking meals Barry

    Ross
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  • GunnarGunnar Posts: 2,010
    Thanks Ross.
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  • BeliBeli Posts: 10,751
    Barry I'd take that last plate anytime...looks great
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  • TXTrikerTXTriker Posts: 1,177
    Barry,


    Unless I missed it, was this lid on or off? The pot roast I did I felt I wasted it because I was required to keep the lid on. I could have done it in the oven just woudn't have been as much fun. I guess I could have just put one of Bordello's onions on the coals too for the effect.
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  • tjvtjv Posts: 3,332
    all the roast dinner is missing is a loaf of french bread and butta.......my kind of meal.....t
    www.ceramicgrillstore.com ACGP, Inc.
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  • GunnarGunnar Posts: 2,010
    If we were only a little closer... :laugh:
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  • GunnarGunnar Posts: 2,010
    No lid at any time, this will brown the exposed surface. Just monitor the cook because you'll add a little broth at some point.
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  • GunnarGunnar Posts: 2,010
    Always choices...do I soak the extra gravy with bread or potatoes. The wife sayes I don't need the extra carbs; inside my answer is "I want the BREAD" outside the response is "Yes dear". :blink:
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