Prime Chuck Roasts

RhumAndJerk

Two weeks ago, while at the West Side Market, my beef vendor had Chuck roasts from a Prime Side of Beef at 2.69 a pound. I purchased all five that he had. Most I processed into ground beef and stew meat, but I cooked one as a roast. The chuck roast was so tender that the raw meat was practically falling apart as I cut it.[p]Here is how I cooked the roast. I coated the chuck roast with cowlick and let it sit. In a roasting pan I put some quartered rainbow carrots, whole baby red skin potatoes, one quartered parsnip, some cremini mushrooms, a quartered onion and some whole cloves of garlic. I simply set the meat on the veggies and put the whole thing in the Large BGE on an upturned platesetter with kiln posts. I set the polder to 180 and the Egg at 325. It should take more than three or more hours.[p]I put the meal on later than I wanted, so I pulled the roast at 155. The meat was cooked and the veggies were still kind of crunchy, but we had to eat and everything tasted great. Had I had more time, I know that the meat and the veggies would have been done at the same time. [p]Give this classic Pot Roast a try and let me know what you think,
RhumAndJerk[p]

jbrodie

RhumAndJerk, what was weight of the roast? Sounds good to me, thanks, Jim.

RhumAndJerk

jbrodie,
It was probably about three or four pounds, but it was only about an inch or two thick. It was a bone-in blade roast.
R&J[p]P.S. The leftover meat and veggies got diced up and turned into hash for the next morning’s breakfast with fried eggs.[p]