Given a beautiful chuck roast, need suggestions

[disco]

My great brother has brought me a couple of large prime chuck roasts from Love's meats in Vegreville, Alberta.

It is almost impossible to get a nice roast like these here. We can get small blade and crossribs but not the whole piece like this and I want to do it justice.

I would appreciate your suggestions for your favourite chuck method, recipe or whatever to honour this beautiful cut of beef!

Disco

 

[tropics]

Disco sorry I can't help but I'll be watching

Good Luck

Richie

 

[dirtsailor2003]

Send it to my house and I will do some testing for you Disco. If everything turns out okay I will let you know.

Ps what's your brothers address so I can send him a thank you?

 

[disco]

 
Disco sorry I can't help but I'll be watching

Good Luck

Richie

Har! I'll try and live up to it!

Send it to my house and I will do some testing for you Disco. If everything turns out okay I will let you know.

Ps what's your brothers address so I can send him a thank you?

Of course! His address is [email protected].

 

[crankybuzzard]

Wow, LOTS of possibilities with that cut of meat...

Roast it, smoke it, grill it, grind it up for sausage...

A couple of times a year, I'll place one into a foil pan with a LITTLE beef stock, add some onion and garlic, and then place it into the smoker uncovered for a couple of hours with good smoke at 225.  Then add a probe, and cover it with foil for around 2 more hours or until I hit the IT I want for either sliced, pulled, or falling apart meat.  The drippings reduce down very well for a gravy.

Not a great way to make one, but it's a family favorite when I do it.

 

[dirtsailor2003]

I really like cooking chucks in my Ogallala cream can. A good hearty beef carbonnade is always a tasty choice!

 

[disco]

 
Wow, LOTS of possibilities with that cut of meat...

Roast it, smoke it, grill it, grind it up for sausage...

A couple of times a year, I'll place one into a foil pan with a LITTLE beef stock, add some onion and garlic, and then place it into the smoker uncovered for a couple of hours with good smoke at 225.  Then add a probe, and cover it with foil for around 2 more hours or until I hit the IT I want for either sliced, pulled, or falling apart meat.  The drippings reduce down very well for a gravy.

Not a great way to make one, but it's a family favorite when I do it.

Great suggestions all. I was thinking of pulling it for beef dip sandwiches.

 
I really like cooking chucks in my Ogallala cream can. A good hearty beef carbonnade is always a tasty choice!

Another excellent suggestion, I have done beef carbonnade for years. Smoking it and finishing it under foil with a bourginon sauce would be good too.

 

[dirtsailor2003]

 
Great suggestions all. I was thinking of pulling it for beef dip sandwiches.

Nothing wrong with that!

Barbacoa or Ropa Veija would be another good use for this fine specimen of  beef. You could make some fine street tacos with that!

 

[myownidaho]

Chuck roast smokes very well.

One of my favorite ways to use this cut is to turn it into Italian pot roast. Season it, brown it and braise it in your favorite marinara sauce. You can use it as a meat course, you can shred it and throw it on a roll with a slice of provolone for sandwiches, or you can shred it in the sauce, let it cool to room temperature, toss in some small cube fresh mozarella, mix in your favorite shaped cooked and cooled pasta(I use penne or rigatoni), pour it in a baking dish and turn it into a baked pasta. I usually have enough meat to do at least two of those dishes.

Braised whole as beef bourguignon and chunked also works very well. The uses for chuck roast are legion.

 

[Rafter H BBQ]

We usually do them pulled for sammies, enchiladas & tacos ! But that being said, that carbonnade sounds awesome ! Good luck with your decision Disco & lookin forward to your thread !

 

[disco]

 
Nothing wrong with that!

Barbacoa or Ropa Veija would be another good use for this fine specimen of  beef. You could make some fine street tacos with that!

Also great ideas!

 
Chuck roast smokes very well.

One of my favorite ways to use this cut is to turn it into Italian pot roast. Season it, brown it and braise it in your favorite marinara sauce. You can use it as a meat course, you can shred it and throw it on a roll with a slice of provolone for sandwiches, or you can shred it in the sauce, let it cool to room temperature, toss in some small cube fresh mozarella, mix in your favorite shaped cooked and cooled pasta(I use penne or rigatoni), pour it in a baking dish and turn it into a baked pasta. I usually have enough meat to do at least two of those dishes.

Braised whole as beef bourguignon and chunked also works very well. The uses for chuck roast are legion.

I like the sound of that!

We usually do them pulled for sammies, enchiladas & tacos ! But that being said, that carbonnade sounds awesome ! Good luck with your decision Disco & lookin forward to your thread !

More great ideas!

I knew I was making a mistake when I asked for advice. You guys have such great ideas I now need several roasts to try them all!

 

[dls1]

There are so many things you can do with your brother's gift, but myself, at this time of year, a classic French Daube de Boeuf sounds perfect.

Whatever you choose, enjoy it.

 

[disco]

 
There are so many things you can do with your brother's gift, but myself, at this time of year, a classic French Daube de Boeuf sounds perfect.

Whatever you choose, enjoy it.

I am leaning towards smoking for awhile and then braising and this would be an excellent choice. Thanks.

 

[SmokyMose]

There are so many ways to cook that. It's amazing that it's so hard to get there.
Since you have two, try making one crock pot style with carrots and potatoes (brown it first). That's basic Midwest comfort food.
Do the other one in the smoker and treat it like Brisket....

 

[myownidaho]

 
There are so many things you can do with your brother's gift, but myself, at this time of year, a classic French Daube de Boeuf sounds perfect.

Whatever you choose, enjoy it.

I love Daube's! As much as I like the classic Daube de Boeuf, Julia has a pork Daube that is the finest pork stew I've ever eaten. Of course, any stew that takes three days to get to the final product is probably going to be pretty good!

 

[disco]

There are so many ways to cook that. It's amazing that it's so hard to get there.
Since you have two, try making one crock pot style with carrots and potatoes (brown it first). That's basic Midwest comfort food.
Do the other one in the smoker and treat it like Brisket....

Definitely choices I'm considering, SM.

 
I love Daube's! As much as I like the classic Daube de Boeuf, Julia has a pork Daube that is the finest pork stew I've ever eaten. Of course, any stew that takes three days to get to the final product is probably going to be pretty good!

Your vote is noted!

 

[chef jimmyj]

Take a couple of 2cm steaks off the Rib end and any of the above would be good...JJ

 

[disco]

 
Take a couple of 2cm steaks off the Rib end and any of the above would be good...JJ

Thanks, Chef!