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Savory Chuck Roast

post #1 of 8
Thread Starter 
Doing a little multitasking today. Got a pan with onion,carrot, celery, portabellas, water, and concentrated beef stock.aeff0621-7dae-269f.jpg

Got a 3 1/2 lb chuckie doctored with a little Worcestershire and some Montreal steak seasoning going ovet the top of the pan.aeff0621-7e65-a6bf.jpg

The plan is to pull the chuckie, serve it on krusty rolls topped with gravy made from the pan juice. All this inbetween priming and painting the new drywall I hung in my living room. Will post finished pics of course.aeff0621-7f12-2989.jpg

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post #2 of 8

Looksgreat so far Iam goine to try same tomarrow, right now I have bear carvers pepperoni sticks ( not stufffed in right now good luck on the remodal

post #3 of 8
Thread Starter 
Results are in. Beef wasn't quite as tender as I'd hoped but it was still good. aee6837d-eeba-f3e7.jpg

Plated with some cheesy potatoes. The veggies from the pan were dynamite!aee6837d-ef04-ede4.jpg

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post #4 of 8

Looks great. What temp did you take the meat too?grilling_smilie.gif

post #5 of 8
Thread Starter 
I hit a 3 hour stall at 150, foiled with liquid at 160, and pulled it off and into the cooler for an hour at 205.
post #6 of 8

Looks good to me.

post #7 of 8

Bet that gravy was fantastic!  Chucky looks good too.

post #8 of 8

Certainly looks tasty 

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