CHUCK ROAST

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Good morning all.
First off I hope all is ok for Nature Boy.
I am buying a chuck roast today and will marianate in Italian dressing for a couple of hours.I have seen a lot of recipes for low and slow but since I am having it for dinner tonite I don't have time.
I have seen some recipes that sear it and cook it like a steak until desired donenes.Obvviously I don't want it to be tough.
Any ideas would be of help.
Thanks

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GATOR BOB,
Check your email.

Haggis

Richard,[p]If you have a good recipe for chuck, could you post it? We've got one in the freezer that I've been told to cook ASAP. Thanks!

Unknown

Haggis,
Here is one that Ken posted awhile back, he would probably submit it but might be on the golf course, fishing or whatever? send me an email if you want more, have about10. [p] Beef, Roast, Chuck, Pot, BlueSmoke
[p]1 boneless chuck roast (3 to 4 pounds)
Salt and pepper
2 Tbs oil
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 tsp sugar
1 can chicken stock
1 can beef stock
1/2 tsp ground thyme
1 to 1 1/2 cups water
1 lb carrots, in 1/2 inch slices
1 lb parsnips, in 1/2 inch slices
1 lb small red potatoes, halved if larger than 1 1/2 inch diameter
1/4 cup red wine for gravy



1 Bring Egg to 600 degrees.
2 Season both sides of roast with salt and pepper. Place on grill 3 minutes per side; remove to a plate to collect any drippings. Place Dutch oven on grill and shut down Egg to lower temperature to 300 degrees.
3 When dome temperature approaches 300 degrees, open vents to maintain that temperature. Add oil, onion, carrot and celery to Dutch oven; stir occasionally until vegetables begin to brown (6 to 8 minutes). Add garlic and sugar.
4 Add chicken and beef stocks and thyme. Return roast and collected juices to Dutch oven, adding sufficient water to come halfway up the sides of the roast. Place a sheet of foil over the Dutch oven before covering with lid. (This forms a tighter seal to trap the cooking juices.) Turn every 30 to 40 minutes, until meat is tender, about 3 1/2 to 4 hours.
5 minutes before roast is done, add carrots, parsnips and potatoes, submerging them in cooking liquid.
6 Remove roast and vegetables to serving pieces, tenting meat with foil to keep warm.
7 If making gravy, uncover Dutch oven and add red wine. Stir to loosen any bits that are stuck to the bottom. Open vents full and cook uncovered until reduced to about 1 1/2 cups. (6 to 8 minutes)


Recipe Type
Dutch Oven, Main Dish

Recipe Source
Author: BlueSmoke[p]Source: BGE Forum, BlueSmoke, 02/02/06[p]Based on a recipe in Cook’s Illustrated