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Chuck roast? Any Idea's!

post #1 of 14
Thread Starter 
My wife bought a 2pk of chuck roast from sams because it was on sale.
Now granted she only uses one and paid about the same for the 2 as she normally would1.

So I told I would take the other one.
Okay, you got me........ I begged.icon_redface.gif

Now That I have it in my grasp, I'm not sure on what to do with it.

Should I try smokie okie style like a brisket or should I just smoke it and pull it?

Maybe I will make a big o'l steak? icon_mrgreen.gif ( not really)
post #2 of 14 a search

there has been so many threads started about this cut of meat, it would fill pages

post #3 of 14
Easy...........slather, rub (i like montreal steak on beef) and smoke till 190ish, makes awesome pulled beef sammies!! wink.gif
post #4 of 14
Thread Starter 
I did a search and got alot of qviews not really methods or recipies.
post #5 of 14
post #6 of 14
This is one of my favorite cuts of meat to smoke. Either sliced or pulled, can't go wrong.
post #7 of 14
glued here is another thread that may help you.
post #8 of 14
Thread Starter 
And what thread would that be?

Thank you for the edit!
post #9 of 14
Try Dutch's smoked beef enchiladas. Yummy!

Take care, have fun, and do good!


post #10 of 14
Thread Starter 
Those sound GOOD!
post #11 of 14
I used a roast to make smoked saurbraten. Turned out really great! Matter of fact there were no left over's, everyone ate it all.
Is kinda a like a german pot roast. I Did not follow all of the instructions to a "T". Smoked in an aluminum pan with sauce and veggies though and used the left over sauce to make more of a glaze than a gravy. Here it is...
4 lb Beef rump, Sirloin tip, or Round bone chuck, boneless
1 1/2 c Vinegar
3/4 c Water
3 Onions, sliced
2 Stalks celery, sliced
2 Carrots, sliced
10 whole black peppercorns
10 whole cloves garlic
3 Bay leaves
2 tb Sugar
1 1/2 ts Salt
3 tb Oil or shortening


3 c Drippings plus strained Marinade
5 tb Flour
5 tb Ginger snap crumbs

2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.)

When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven.

Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy.
post #12 of 14
I forgot, here is q-view before it went on. Sorry I missed the after shots. It was a hectic day that day.
post #13 of 14
I usualy just rub it with Jeff's rub and pop it in the smoker. Spritz it with apple juice every now and then. I take it out and wrap it at 160. Then I like to slice chuck roast. YUMMY!!!!!
post #14 of 14
and there's always smoked steak ranchero
smoke it to 160-170
cube it
add to a pot of 3-4 cups water
add diced tomatoes,onions,green peppers,& garlic
1 can tomato sauce
cumin & cilantro to taste
a dash of lime zest
simmer a couple of hours
serve w/ warm tortillas,refrieds,spanish rice,lettuce,& cheese.
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