- May 1, 2020
- 252
- 339
Was in the grocery store the other day and saw some real nice looking English roasts right next to the Chucks for $2 a lb less than the Chucks. Have never cooked one before so asked the lady in front of me who just bought 2 what she does with them, and what’s the difference between them and Chucks since they look very similar. She told me she just puts them in the crockpot, and they taste just like a Chuck to her but cheaper. I decided to get one and cook it on the WK just like I do a Chuck. Overnight in ziplock bag with coarse Kosher salt, splash of beef broth, a little olive oil, and a splash of beer. Next day I got the WK ready, and since it’s an English Roast I found an English beef rub to put on it, had all ingredients but the juniper so used rosemary in its place. Used the SnS indirect, water reservoir half full, with some Oak, and Cherry for smoke. Took it to 160ish IT then wrapped in foil with beef broth and back on until 205ish IT. I cut up and steamed some purple potatoes, beets, carrots, parsnip, and onion when it got to 100 IT, then put them in a pan under roast after I foiled it. Mixed the veggies with some olive oil, salt, pepper, rosemary, thyme, and added another piece of cherry to get some smoke on veggies. Meat was a little dryer than a Chuck but both meat and veggies were tasty, and different than the norm. My GF said everything had a sweet smoky flavor. Which is kinda what I was going for. I think I might try this again for a family get together between Thanksgiving and Christmas, when there’s some snow on the ground. Seems like that type of meal. Thought I’d share. Thanks for looking.
