BARBECUE CHUCK ROAST RECIPES

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SMOKED BEEF ROAST | UMAMI



Smoked Beef Roast | Umami image

Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking a roast over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.

Provided by Mark Hinds

Categories     Dinner    Lunch    Main Course

Total Time 320 minutes

Prep Time 20 minutes

Cook Time 300 minutes

Yield 8

Number Of Ingredients 7

3 lb beef roast (rump, sirloin, top, or chuck)
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
Worcestershire sauce to rub down

Steps:

  • Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
  • Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
  • There are a couple of ways you can smoke the roast, depending on how much time you have.  For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees. 
  • Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors. 

Nutrition Facts : Calories 309 kcal, ProteinContent 32 g, FatContent 19 g, SaturatedFatContent 8 g, CholesterolContent 117 mg, SodiumContent 574 mg, ServingSize 1 serving

STOVE TOP CHUCK ROAST - THE BEST! – THE 2 SPOONS



Stove Top Chuck Roast - the Best! – The 2 Spoons image

Provided by Becky Spoon

Categories     dinner    Main Course

Yield 4

Number Of Ingredients 10

1 2 lb Chuck Roast, I used boneless
salt and pepper to season the roast
flour for coating the roast, and thickening broth
1 onion, sliced
4-6 carrots, left whole or in half
2-3 large potatoes, quartered
10-12 button mushrooms, sliced (if they are small you can leave them whole)
oil for browning the roast and sauteeing the onions and mushrooms
5-6 cups beef stock
3-4 sprigs fresh thyme, or 1 crushed dried thyme

Steps:

  • I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it.  Season your roast on both sides with salt and pepper.  Then coat each side with flour pressing the flour in so it  flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high.  Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside. When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits  and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps. Return your roast to the thickend beef stock and top with your onions and mushrooms.  Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot.  Slowly simmer your roast for about 2 hours or longer until almost fork tender.  At that point, check for salt and pepper and add your quartered potatoes and carrots.  Other than the initial salt and pepper, I don't add additional until cooked through becasue the beef stock can sometimes be salty and you don't want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender.  Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.  

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