Chuck Roasts

Gunnar · October 2009

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.

a couple of hours into the cook

tender now

Monday we went with the traditional potatoes and gravy

Last night I took the remaining roast reheated in some beef broth, then shredded with BBQ sauce and served with onions. pickels and jalapenos.

Will do both of these again.

Little Steven · October 2009

Barry,

That is some good looking food from one cook.

Steve

Sooner Egg · October 2009

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?

Gunnar · October 2009

Thanks. Two roasts at 3 lbs each will make a couple of meals.

Gunnar · October 2009

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.

Meat · October 2009

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.

aaind · October 2009

Have done the same it is awsome

Gunnar · October 2009

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.

Gunnar · October 2009

Ahh, the simple things can be so rewarding.

aaind · October 2009

on the table

Meat · October 2009

Thanks. Man, I'm gettin' hungry.

loco_engr · October 2009

Man o Man they all are making this olde mouth water!
What liquid did you use?

Gunnar · October 2009

I use a 50/50 mix of chicken broth and beef broth.

loco_engr · October 2009

Bring a big batch of that to OKC next year! :ohmy:

Lawn Ranger · October 2009

Looking good, My Man!

Gunnar · October 2009

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.

Ross in Ventura · October 2009

A couple of good looking meals Barry

Ross

Gunnar · October 2009

Thanks Ross.

Beli · October 2009

Barry I'd take that last plate anytime...looks great

TXTriker · October 2009

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.

tjv · October 2009

all the roast dinner is missing is a loaf of french bread and butta.......my kind of meal.....t

Gunnar · October 2009

If we were only a little closer... :laugh:

Gunnar · October 2009

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.

Gunnar · October 2009

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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