BEEF CHUCK ROAST GRILL RECIPES

Name: Smoked Beef Roast
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8
Cuisine: American
Ingredients: 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

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

Ingredients

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

SOUS VIDE ROAST BEEF - UMAMI

Sous Vide Roast Beef - Umami image

For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside

Provided by Mark Hinds

Categories Dinner Lunch

Total Time 1455 minutes

Prep Time 15 minutes

Cook Time 1440 minutes

Yield 8

Number Of Ingredients 9

Ingredients

3 1/2 lb beef roast
2 cloves garlic (minced)
1 tbsp rosemary (minced)
1/2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp mustard powder
1/2 tsp onion powder
2 1/2 tsp salt
1/2 tsp pepper

Steps:

Set up your sous vide water bath with the temperature set to 136℉
In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

Nutrition Facts : Calories 283 kcal, CarbohydrateContent 1 g, ProteinContent 44 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 123 mg, SodiumContent 848 mg, ServingSize 1 serving

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