Sear, Braise, Glaze Chuck Roast (pic heavy)

Smokin Tiger

Inspired by the article in the June/ July issue of Fine Cooking, I decided to give this a try with about 5 lbs (2 large pieces)of chuck roast.

The Sear..

I used DP Cowlick and fresh rosemary.







After the sear, it was placed in a 8qt. Dutch Oven with a mixture of chicken stock, bourbon, Dijon mustard, garlic and 2 large onions and placed in the oven for a little over three hours at 350 degrees until fork tender.



I will do this on the egg next time but need a larger CI dutch oven and wanted to cook these. Old standby method, jalapenoes stuffed with cream cheese, wrapped in bacon with DP Dizzy Dust.





After braising for 3 hours I slathered the roast with dijon mustard and spinked on a little more cowlick and put it back on the egg for a few minutes on both sides. This is not a great picture, (was not actually as dry as the picture makes it look) but here it is anyway.



And here it is ready to go. Shredded the roast with a couple of forks, spooned on some of the onions and liquid from the braise and served with green beans and mashed yukon gold potatoes. Not to bad overall. Not the best thing I have ever cooked, but not bad at all for what it cost (about $13 at Costco for the Chuck Roast) I will do it again sometime (100% egg next time)



Oh yeah, a little something for those not inclined to culinary experiments under 5 feet tall in the house.... :laugh:



Any ideas for changes????

Zeke013

Bravo!!!

Grandpas Grub

Looks very good. Love that type of cook.

GG

EggLuver

Hi, I know this post goes all the way back to July, but I was searching for chuck roasts and found it.

I've got a couple of questions if you don't mind: I see from your pics you had the roast covered with onions, but how much liquid did you have in there? Did it cover the roast? Also, I know you said you cooked it at 350 for about 3 hours, but do you happen to know about what the internal temp was when you took it off? Thanks!