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Chuck Roast w/ Au Jus

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Gunnar
Gunnar Posts: 2,307
in Beef

About 4 weeks ago cooked the Pepper Bock (vs Stoudt) Beef.....it came out a little sweet for my taste. Same process for this go round.....250+ indirect until beef hit 165...then into the pan of RRP's Au Jus with a sliced Spanish till internal temp of 205,,,roughly shredded, back in the Au Jus and on the BGE another hour...first meal was sandwiches with swiss...then on some fresh pasta...and lastly some beef enchiladas....no wood chips used but still had a light smoky flavor.

3 1/2 lb roast covers a little territory for two of us........

LBGE      Katy (Houston) TX
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  • johnmitchell
    johnmitchell Posts: 6,571
    edited August 2016
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    WOW !!! Those are some outstanding looking meals right there.. Fantastic.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • RRP
    RRP Posts: 25,888
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    BRAVO!!! Looks very tasty plus nice presentations!
    Re-gasketing America one yard at a time.
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  • feef706
    feef706 Posts: 853
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    Nicely done, I'm looking to do a chuck roast or two in the near future for two of the three reasons listed above.
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  • SmokingPiney
    SmokingPiney Posts: 2,282
    edited August 2016
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    Looks this side of outstanding!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • RRP
    RRP Posts: 25,888
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    BTW I never have what some people call "left overs". Instead I call them "make aheads". Great re-purposes!
    Re-gasketing America one yard at a time.
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  • Gunnar
    Gunnar Posts: 2,307
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    haha...we'll go with make aheads....your au jus is more what I'm looking for with the beef ...as the weather cools will be interesting to see what kind of gravy it makes.
    LBGE      Katy (Houston) TX
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  • jabam
    jabam Posts: 1,829
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    Very nice. Now have some more ideas for the "make a heads"!!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • SciAggie
    SciAggie Posts: 6,481
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    Those are nice cooks my friend. I would enjoy a plate of any one of them. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Sweet100s
    Sweet100s Posts: 553
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    Beautiful.  What was your cook time beginning to end? 
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  • Gunnar
    Gunnar Posts: 2,307
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    Dome at 260 till internal temp hits 165 - 2 plus hours

    Dome to 350 in the hot tub till internal temp breaks 200 - 2 plus hours

    Rough shred back in the tub for an hour.....6 hours total.

    LBGE      Katy (Houston) TX
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  • Griffin
    Griffin Posts: 8,200
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    Damn those look good.

    What is RRP's Au Jus? I must have missed that one, but sounds great.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Gunnar
    Gunnar Posts: 2,307
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    This is last version I came across...when he does PR...I didn't cook and strain since it went into the my cook for 3 hours plus

    RRP’s au jus recipe - version 12-9-15

     1 10.5 oz can Campbell’s French onion soup

    14 oz Swanson beef broth

    half a can of water

    1 T Penzeys Old English PR Rub (optional)

    1 T Worcestershire

    1 tea garlic salt

    1 tea ground garlic powder

    1 Wyler’s beef bouillon cube

    1 T Better Than Buouillon

    1 tea soy sauce

     

    Combine all ingredients in a sauce pan and bring to a boil for 1 minute.

    Reduce to simmer for 30 minutes uncovered.

    Strain into to a glass measuring cup.

    LBGE      Katy (Houston) TX
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  • Griffin
    Griffin Posts: 8,200
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    Thanks @Gunnar might have to give that a shot this weekend. Looking for a Sunday cook.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • RRP
    RRP Posts: 25,888
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    Gunnar said:

    This is last version I came across...when he does PR...I didn't cook and strain since it went into the my cook for 3 hours plus

    RRP’s au jus recipe - version 12-9-15

     1 10.5 oz can Campbell’s French onion soup

    14 oz Swanson beef broth

    half a can of water

    1 T Penzeys Old English PR Rub (optional)

    1 T Worcestershire

    1 tea garlic salt

    1 tea ground garlic powder

    1 Wyler’s beef bouillon cube

    1 T Better Than Buouillon

    1 tea soy sauce

     

    Combine all ingredients in a sauce pan and bring to a boil for 1 minute.

    Reduce to simmer for 30 minutes uncovered.

    Strain into to a glass measuring cup.

    Thanks for posting, but I have since tweaked it a bit more adding the tasty oyster sauce!

    RRP's Au Jus Recipe - 3-14-16 Version


    This began as a basic recipe off internet which I tweaked MULTIPLE times so it's mine!


    1  14 oz Swanson Beef Broth (box – not the can)
    1  10-1/2 ounce can of Campbell's French Onion soup
    ½  of the soup can cold water
    1 T Worcestershire sauce
    1   teaspoon of garlic salt
    1   teaspoon ground garlic powder

    1   Wyler’s brand beef bouillon cube

    1 T Better Than Beef Bouillon

    1   teaspoon soy sauce

    1   teaspoon oyster sauce


    Optional: 1 T Penzeys Old English Prime Rib Rib


    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
    simmer still uncovered for 30 minutes. Strain and discard onions.  Serve au jus sauce hot. Can be made days in advance.  Makes 3 cups.  BTW I also make a batch of this and then pour it in large ice cube trays and freeze. Note, due to the salt content it does not freeze rock solid. Also keep stirring during the pouring stage if you opt to use the Penzey’s.


    One melted cube make a wonderful Bloody Bull!

    Re-gasketing America one yard at a time.
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  • Gunnar
    Gunnar Posts: 2,307
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    based on the origin of the recipe I used Penzy's Chicago Steak Seasoning.....keep tweaking...just keep us up to date.
    LBGE      Katy (Houston) TX
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  • RRP
    RRP Posts: 25,888
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    LOL - it's a work in progress! BTW I really suggest not using more than the 1 teaspoon of oyster sauce. One adds a nice new subtle kicker, but more ruined a batch for me anyway.
    Re-gasketing America one yard at a time.
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  • HeavyG
    HeavyG Posts: 10,347
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    RRP said:
     Note, due to the salt content it does not freeze rock solid. 




    Not too surprising - that is a lot of sodium in there.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    I giving this a go right now!  The chuck has been on a couple hours, heading to Kroger to get @RRP s fixin's for au jus.  Yum!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Do you just salt and pepper the chuck or rub it with other seasonings? 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    @Grillin_beers I used DP cowlick, mostly s&p. Hoping this is like brisket or beef ribs. 
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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