Chuck Roast w/ Au Jus

Gunnar

About 4 weeks ago cooked the Pepper Bock (vs Stoudt) Beef.....it came out a little sweet for my taste. Same process for this go round.....250+ indirect until beef hit 165...then into the pan of RRP's Au Jus with a sliced Spanish till internal temp of 205,,,roughly shredded, back in the Au Jus and on the BGE another hour...first meal was sandwiches with swiss...then on some fresh pasta...and lastly some beef enchiladas....no wood chips used but still had a light smoky flavor.

3 1/2 lb roast covers a little territory for two of us........

johnmitchell

WOW !!! Those are some outstanding looking meals right there.. Fantastic.

RRP

BRAVO!!! Looks very tasty plus nice presentations!

feef706

Nicely done, I'm looking to do a chuck roast or two in the near future for two of the three reasons listed above.

SmokingPiney

Looks this side of outstanding!

RRP

BTW I never have what some people call "left overs". Instead I call them "make aheads". Great re-purposes!

Gunnar

haha...we'll go with make aheads....your au jus is more what I'm looking for with the beef ...as the weather cools will be interesting to see what kind of gravy it makes.

jabam

Very nice. Now have some more ideas for the "make a heads"!!

SciAggie

Those are nice cooks my friend. I would enjoy a plate of any one of them. 

Sweet100s

Beautiful.  What was your cook time beginning to end? 

Gunnar

Dome at 260 till internal temp hits 165 - 2 plus hours

Dome to 350 in the hot tub till internal temp breaks 200 - 2 plus hours

Rough shred back in the tub for an hour.....6 hours total.

Griffin

Damn those look good.

What is RRP's Au Jus? I must have missed that one, but sounds great.

Gunnar

This is last version I came across...when he does PR...I didn't cook and strain since it went into the my cook for 3 hours plus

RRP’s au jus recipe - version 12-9-15

 1 10.5 oz can Campbell’s French onion soup

14 oz Swanson beef broth

half a can of water

1 T Penzeys Old English PR Rub (optional)

1 T Worcestershire

1 tea garlic salt

1 tea ground garlic powder

1 Wyler’s beef bouillon cube

1 T Better Than Buouillon

1 tea soy sauce

 

Combine all ingredients in a sauce pan and bring to a boil for 1 minute.

Reduce to simmer for 30 minutes uncovered.

Strain into to a glass measuring cup.

Griffin

Thanks @Gunnar might have to give that a shot this weekend. Looking for a Sunday cook.

RRP

Gunnar said:

This is last version I came across...when he does PR...I didn't cook and strain since it went into the my cook for 3 hours plus

RRP’s au jus recipe - version 12-9-15

 1 10.5 oz can Campbell’s French onion soup

14 oz Swanson beef broth

half a can of water

1 T Penzeys Old English PR Rub (optional)

1 T Worcestershire

1 tea garlic salt

1 tea ground garlic powder

1 Wyler’s beef bouillon cube

1 T Better Than Buouillon

1 tea soy sauce

 

Combine all ingredients in a sauce pan and bring to a boil for 1 minute.

Reduce to simmer for 30 minutes uncovered.

Strain into to a glass measuring cup.

Thanks for posting, but I have since tweaked it a bit more adding the tasty oyster sauce!

RRP's Au Jus Recipe - 3-14-16 Version

This began as a basic recipe off internet which I tweaked MULTIPLE times so it's mine!

1  14 oz Swanson Beef Broth (box – not the can)
1  10-1/2 ounce can of Campbell's French Onion soup
½  of the soup can cold water
1 T Worcestershire sauce
1   teaspoon of garlic salt
1   teaspoon ground garlic powder

1   Wyler’s brand beef bouillon cube

1 T Better Than Beef Bouillon

1   teaspoon soy sauce

1   teaspoon oyster sauce

Optional: 1 T Penzeys Old English Prime Rib Rib

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer still uncovered for 30 minutes. Strain and discard onions.  Serve au jus sauce hot. Can be made days in advance.  Makes 3 cups.  BTW I also make a batch of this and then pour it in large ice cube trays and freeze. Note, due to the salt content it does not freeze rock solid. Also keep stirring during the pouring stage if you opt to use the Penzey’s.

One melted cube make a wonderful Bloody Bull!

Gunnar

based on the origin of the recipe I used Penzy's Chicago Steak Seasoning.....keep tweaking...just keep us up to date.

RRP

LOL - it's a work in progress! BTW I really suggest not using more than the 1 teaspoon of oyster sauce. One adds a nice new subtle kicker, but more ruined a batch for me anyway.

HeavyG

RRP said:

 Note, due to the salt content it does not freeze rock solid. 

Not too surprising - that is a lot of sodium in there.

Cookbook_Chip

I giving this a go right now!  The chuck has been on a couple hours, heading to Kroger to get @RRP s fixin's for au jus.  Yum!

Grillin_beers

Do you just salt and pepper the chuck or rub it with other seasonings? 

Cookbook_Chip

@Grillin_beers I used DP cowlick, mostly s&p. Hoping this is like brisket or beef ribs.