Chuck roast

jstewart12a

First post in a while. Did a Chuck Roast seasoned with some Meat Church Holy Cow. Cooked indirect at 300 for about 3 hours on a raised grid over the carrots, potatoes and onions. Put about 2 cups of water with a dissolved beef bullion cube and 2 bay leaves in with the veggies. Threw in a couple of small mesquite chunks. For the last 40 mins to an hour I put the roast on top of the veggies and foiled it till I took it off to rest and serve. Man oh man was this good, swmbo was very pleased. However as good as it was it will never beat a roast cooked all day on the crock pot, but it's a new favorite anyway. 
This is my egg assistant monitoring the temp of the egg. 

jstewart12a

Happy plate

Biggreenpharmacist

It looks great!

CigarCityEgger

Fantastic. Nice smoke ring on that chuck 

johnmitchell

Looks great.. love your assistant.. Great post.

Mattman3969

That cut looks really good.  I've never sliced a chuckie but after seeing yours I might try.  

For my taste I like pulled beef and I like it way better than its pork cousin.   

Theophan

jstewart12a said:

... as good as it was it will never beat a roast cooked all day on the crock pot, ...

Do you mean it?  I've never had ANYTHING out of a crock pot that I really liked that much, and I can't imagine a roast tasting as good cooked in one than slowly smoked and then braised.  I'm not trying to give you a hard time, but am sincerely curious: what is it, exactly, that seems better about the crock pot version?

Focker

Is it a texture thing?  If so, try a longer braise, until it's to your liking with a fork.

Pot roast is comfort food at its finest, good post.

jstewart12a

It was different, not what I was use to. But no matter what it was still very good, made even better sandwiches this week for lunch. There will be a few tweaks next time. 

YukonRon

jstewart12a said:

It was different, not what I was use to. But no matter what it was still very good, made even better sandwiches this week for lunch. There will be a few tweaks next time. 

Curious as to what tweeks you may have in mind. The cook looked awesome, perhaps some red wine in with the veggies? Just curious.
Thanks in advance.

WDE86

Looks fantastic. I'll be doing something very similar myself this weekend. 

GrillSgt

No kidding on the crockpot. 

Chit. Chuck looks awesome

GoldenQ

I agree with the crockpot for good chuck roast if use the right recipe and it is much easier.   However EGGED chuck is also very good. I use the crock pot for roast but the egg for pulled beef as crockpot pulled beef still tastes like roast   

GrillSgt

Try a Le Creuset or another enamel over cast iron. Way better than a crockpot.

Focker

jstewart12a said:

It was different, not what I was use to. But no matter what it was still very good, made even better sandwiches this week for lunch. There will be a few tweaks next time. 

I did one recently, 4 hr smoke, 2.5 hr braise.


A CI DO is a much better braising vessel, cracking the lid, and then taking it off towards the end.

THEBuckeye

jstewart12a said:

Happy plate

NO FORKS! 

That said, try the next pot roast in a CI Dutch Oven, indirect.