SEASONING CHUCK ROAST RECIPES
SOUS VIDE MEDIUM-RARE CHUCK ROAST - SOUS VIDE RECIPES
Turn cheap cuts into magical meals with your Anova Sous Vide Precision Cooker. This wicked-delicious recipe from #anovafoodnerd Vincent Meli turns traditionally-tough chuck roast into a delicious meal resembling the most expensive steak!
Provided by Vincent Meli
Total Time 29 hours 00 minutes
Prep Time 005 minutes
Yield Ingredients for 4
Number Of Ingredients 3
SMOKED CHUCK ROAST - TEXAS BUTTER®
Chuck roast is an American family favorite because of low price and frankly taste. Depending on what cut you pick it can and probably will have hard fat and fat in general. Keep reading The fat in general makes the roast tender and juicy. The hard fat can easily be pulled off/out at the end of cook. You could look at the cut of beef as the pork shoulder of the cow. This recipe is for smoking the chuck roast. The sandwiches are dinner rolls/sliders with the beef, mashed potatoes, and au ju rendered from the roast.
Provided by Shawn
Categories Main Course
Total Time 545 minutes
Prep Time 5 minutes
Cook Time 540 minutes
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 355 g, Calories 622 kcal, CarbohydrateContent 2 g, ProteinContent 65 g, FatContent 39 g, SaturatedFatContent 17 g, CholesterolContent 234 mg, SodiumContent 1420 mg, SugarContent 1 g
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