CHOICE CHUCK ROAST RECIPES

Steps:

• Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
• Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
• Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

Steps:

• Preferably a 24 to 48 hours before coat the roast with Dawgs Bark. Wrap and fridge until cook time.
• K, this is for smoked but will do fine provided your oven will go down to 205 degrees and you have a rack and some type of drip pan for the roast beef.
• Get your smoker up to 205 and settle it.
• Any type of wood smoke will do. I was asked my favorite so I’ll share my speed here too. First to last place mesquite, pecan, oak. Mesquite burns hotter and is not really choice for smoking but it puts me at that comfortably numb. I’ll often mix pecan and oak and choose pecan over oak. All are great along with other woods, these are just what I grew up on.
• Place roast indirect heat on the smoker for 5 hours keeping temperature at 205 degrees.
• Once during the 5 hours spike the coals with a small shot of wood for more smoke.
• At 5 hours wrap the roast in aluminum foil. Insert thermometer halfway into the roast.
• Get the smoker up to 250 degrees and place roast back on the smoker.
• Shut the cover and don’t open until the thermometer reaches 195 degrees.
• Once internal meat temp is 195 degrees pull from heat and set inside on counter or in a room temperature safe space.
• Let sit for 2 hours or until the internal temp goes down to 150.
• That’s it! Pull the meat like a smoked pork shoulder discarding hard fat. Serve with traditional Southern sides or make sandwiches. The choice is yours and I guarantee your chuck won't be disrespected as the cheap guy.