Chuckie Pot Roast

Discussion in 'Beef' started by scooper, Aug 31, 2011.

  1. scooper

    scooper Smoking Fanatic

    Being a former chef I am always trying to find ways of incorporating smoked meat into a traditional dish.  This time it was good ol' fashioned pot roast.  The smoke leeched out into the sauce giving it an incredible light, smoky flavor and aroma which mixed great with the red wine sauce. 

    Started with a 2.8 lb. chuckie.  Standard seasoning of garlic, onion, gbp, and salt.  Smoked in apple wood for 4 hours.  Could not get a good therm read because it was a bit thin.  I did not really care about the temp, as it was going to braise until fork tender.  This was a two night process because it was an after work meal.

    After 4 hours of smoke the night before.


    Started with sauteed diced onion, celery, minced garlic, bay leaves and fresh thyme.


    Added a bottle of red wine, a little tomato paste, and some left over diced tomatoes.


    Reduced it down to a thick paste, then added some beef stock, and the chuckie.


    Simmered until each piece was just fork tender.  I was going for slicing, not pulled.


    Strained the sauce and reduced it until it was smooth and velvety.  No roux added.  Just thickened by reduction.


    Plated with taters, peas and carrots.


    A lil' smoke ring!

  2. tyotrain

    tyotrain Master of the Pit

    scooper likes this.
  3. venture

    venture Smoking Guru OTBS Member

    Looks good!

    Interesting you should post this.  We have seen more smoke/braised applications here lately.  I am thinking strongly about a couple of cuts which are not normally recommended for smoking.  I am thinking about either a hot smoke/braise combo or maybe a quick cure/cold smoke and braise combo.  If any of these turn out to my liking I might be posting them up.

    Good luck and good smoking.
  4. scooper

    scooper Smoking Fanatic

    I look forward to your results!
  5. Looks very tasty.  Is that plate one serving?  Lordy!
  6. scooper

    scooper Smoking Fanatic

    Thank you!  Yes, that's my plate.  I eat light all day while working outside.  I want a meal at night! [​IMG]
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking plate!

    scooper likes this.
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice Work, Chef! Looks really good, Pot Roast is a Family Favorite served with Jamaican Spinners...JJ
  9. scooper

    scooper Smoking Fanatic

    Thank you, Chef!
  10. From the looks of that dish i would say you can drop the Former chef label.

    Looks like Maybe you could say a former professionel chef but you are still the chef.


    Dat looks goot.

  11. scooper

    scooper Smoking Fanatic

    Thank you, Karl!  It doesn't matter what I call myself.  Scooper works for me now.  LOL

    Besides, I couldn't fit into my old chef's coats if I had to.  Last time I had one on was 1997.  That was about 40 lbs. ago. 
  12. If the wt. loss was on purpose congrats. I have lost 165 to 170 lbs. and i now weigh 170.

    Still eat what ever i want just not the amount. Love to BBQ and love to drink beer.

    Had to quit the beer 40 day ago so i just have the BBQ left.

    Looking forward to seeing some recipes and pics from you chef scooper

  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Congrats Karl, that's quite an accomplishment. How long did it take to loose 1/2 of yourself?
  14. venture

    venture Smoking Guru OTBS Member

    Yes, Karl, congrats for sure!  I lost some weight several years ago and have been mostly successful at keeping it off for a change.

    Did you find that after time, your appetite actually decreased and the weight loss came a lot easier?

    Good luck and good smoking.
  15. scooper

    scooper Smoking Fanatic

    Yes Karl, that is amazing!  Congrats!

    Mine is not a loss.  It is a gain.  Once I stepped away from the 12 hour shifts in the 110 degree kitchens, it seems I have more time to drink rum.  Hence the weight gain.
  16. Sorry Chef i some times have trouble with my understanding of what i am reading.

    I thought you had lost the wt.

    I actually had to have a bypass surgery to lose the wt. but i still eat or drink anything i want to just not the same amount. I had to lose the wt or buy a casket according to my Dr.

    That was after i had a mild heart attack.

    It took me only 4 to 5 months to lose the wt. and that had my Dr. and all involved scared as it was way to fast.

    It was due to a minor complication but it all worked out. just fine.

    Of course the beer doesn't help that much and lately it has been like i should be wearing a hat that says instant A$& hole just add Beer.

    Oh well 40 days and counting. I called the wife and told her it has been over 40 day booze free and i need to pick up some beer to celebrate. I cant spell what she said.[​IMG]

    Happy cookin

  17. venture

    venture Smoking Guru OTBS Member

    Scooper, has it been long enough now that you can look back and wonder how the heck you ever did that?

    Good luck and good smoking.
  18. jc1947

    jc1947 Smoking Fanatic

    Outstanding Scooper!!![​IMG]

  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Great !!

    Awesome Plate !!!

    I'll take one just like yours!!!

  20. scooper

    scooper Smoking Fanatic

    Wow, that is some scary stuff.  I'm prolly a ticking time bomb.  Mom had heart failure and died @ 36.  Dad made it to 65 before he had the big one.  I guess I'm just going to enjoy my food and drink until it's my time.  I don't and never did smoke.  Both parents did.  So I got that going for me.

    For sure!  Those were the days before air conditioned kitchens and exhaust fans that worked all the time.  I spent many nights over a mesquite grill in one place that the fan would go out in the middle of service.  I would have to hold a wet towel over my mouth and nose.

    I actually have recurring nightmares about working in the restaurants and country clubs in my past.  I am always completely in the weeds and can't catch up.  By morning I feel like I worked all night.


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