Anyone ever cook beef chuck roast?

Unknown

The wife makes a great pot roast in the oven using chuck roast. A nice slow cook and lots of veggies. She cooks it in its own juices in a roasting pan. Is that not a good beef cut to slow cook on the BGE? I haven't seen anyone's posts about it.

Darnoc

DynaGreaseball,
Do it the same way you would in the oven.I use a dutch oven and cook at 300 indirect .Just make sure you have enough liquid (beef broth,wine water etc. to come halfway up the sides of the roast.)The key step to make it real tender is to cook it for at least 3/12 to 4 hours.

Spring Chicken

DynaGreaseball,
You're on the right track. My Sweetie and I cook chuck roasts with all the trimmings in a Dutch Oven on the Egg. It's absolutely the best I've ever had. Nothing special about the ingredients, just let the Egg bring out all the goodness. No lid is needed on the Dutch Oven. Add a couple of pieces of smoking wood and your're set. We're doing one tomorrow.[p]You will add it to your list of favorites just like we did.[p]Spring "Keeping The Home Fires Burning" Chicken
Spring Texas USA

Unknown

Darnoc,[p]Thanks. That sounds like it would be just right. I guess what I meant to ask is would that be a good cut to slow cook in a rack and a drip pan--maybe even add some smoke? I'm thinking it would dry out pretty fast, but not sure.

Unknown

Spring Chicken,[p]Thanks. Any special setup? Do you use a plat setter? I'll have to try it. It's one of my favorite meals--even out of the oven.

thirdeye

<p />DynaGreaseball,[p]Chuckies are wonderful barbecued or cooked down in a Dutch oven. The one in the picture above just has broth and a can of diced tomatoes. Here is a link to a favorite recipe of mine called pepper beef (not what you think, heheee) also cooked on the Egg and then finished in a Dutch oven. These are pickled peppers and cook out very mild.[p][p]When making pulled beef from chuckies, Old Dave and Clay Q do a finishing braise in a foil pouch. Clay's recipe is in the recipe section.[p]Don't labor too much on Labor Day
~thirdeye~

[ul][li]Pepper Beef[/ul]

Unknown

thirdeye,[p]There's my answer! That looks great. The roast looks nice and moist too. I'm gonna try that one soon. Thanks to everyone for their feedback.

Clay Q

<p />DynaGreaseball,
Chuck roast can be turned into pulled beef BBQ samitches. It's a true long slow cook with wood smoke and sauce, takes around 10 hours and the egg gets a good workout.
Go to submitted recipes, go to beef, click on Clay's Pulled Beef BBQ.

Unknown

ClayQ,[p]Man this is getting better and better. YUM!

MesaManiac

DynaGreaseball, I put a chuck on the grill, indirect, drip pan under it with a rub at 350* for 2 hours, then put in a foil pan sealed w/foil with sliced onions and garlic for 2 more hours or til tender. If you want potatoes, carrots, etc, add to the pan the last hour.
MM

Darnoc

DynaGreaseball,
Sorry I am late.But brown youre meat and then putt everything in to the dutch oven with the lid on.After cooking for about three hours add your taters,carrots,onion,etc.Ilke my veggies killed so I put them in at the beginning of the cook.

UnConundrum

DynaGreaseball,[p]I do them all the time [p][p]Like them more than brisket. I use DP RedEye Express on them and do a low and slow for 12 - 18 hours.

Spring Chicken

DynaGreaseball,
When I cook in a 5qt Dutch Oven, I do so on my small Egg and use the ring part of Chubby's GrateMates. Sometimes I do it direct and sometimes I place a pizza stone or cast iron griddle on it under the Dutch Oven. [p]I'm cooking this one in the 7qt oven on the large Egg where I will probably set it up indirect using the pizza stone on top of the stainless grid, with the Dutch Oven on top of that. [p]I will heat the Dutch Oven and cook a couple of pieces of bacon in it to creat some base grease to coat it with. Then I will sear the meat on all four sides and ends in the Dutch Oven. Once seared I will slowly add the broth and vegetables, plus some water. Then let it cook away @ about 275° for four or five hours, stiring occasionally and checking for doneness after about three hours.[p]At some point I will probably add some salt and a bit more seasonings.[p]When it comes off and rests a bit it will be delicious.[p]Spring "The Egg Does Most Of The Work" Chicken