Originally Posted by Magnum3672
So at a major grocery chain around these parts they have "Chuckeye Roast" on sale and my girlfriend bought me one to see what I could do with it. My first inclination is pulled beef since its very fatty and looks like it would go good with some peppers and onions in an au jus.
But I figured I'd pick the brains of the experts and see what they had to say.
I did as you said with three chuck roasts....smoked with a pan of beef broth under each; one with onion, one with green pepper and one with celery. After severla hours, pulled the pans and strained off the onions and peppers and fried them on the stove under they were softer (threw away the celery). Put the au jus in the fridge to cool and skimmed off the fat. Pulled the beef and put in the fridge for the next day. Combined the beef, peppers, onions and au jus and heated in the crockpot for several hours. Served as sammies, and everyone loved it. Give it a try!