You forgot to mention that chuck is one of the cheapest cuts of beef. I love it, because I honed my cooking skills on this. I couldn't afford better. Slice that roast in half, and you have chuck steaks. Grill it, roast it, Dutch oven it, slow cooker it, cut it into cubes and make stew out of it, grind it, anything. You are right. It is the most versatile cut of beef there is. However, it's easy to ruin it and turn it into inedible leather, too. Thanks for showing love to this lowly cut.
Chuck roast here in the State we normally cook it in a dutch oven pot with potatoes and onions for 4 to 5 hours at a relative low temp so it is tender and juicy. Add a little red wind at the start with some plain flour sprinkled over the seared chunks then add water to almost cover the meat. Put it in the oven at 12 noon and remove it at 4:30pm. Good, good, goooooooooo!
Great idea. I just purchased a smoker a few months ago and have started smoking different cuts of beef and having fun with it and my stomach has been enjoying it.
Goodness, when you put that roast over the veggies and put it back on the grill, my mouth instantly started watering. I bet the combination of both together was amazing. Excellent video!
It has an excellent beef taste for sure, very good, if you have never tried a chuck eye steak, try it, it is also very very beefy, and very tender also. Chuck eye steaks are under appreciated in my opinion. The taste and tenderness are only bested by a very good rib-eye.
Best roast ever. I love it so much. I slice almost through in two directions on both sides stuff with butter garlic , onions, green bell pepper after dry rub on both sides put a little water in bottom bake at 350 for about four hours covered tightly with foil. Super tender and sooooo flavorful ! It’s very expensive here in Washington State at Safeway grocery store, wort every penny though and then some.
i smoked a 3 pound chuck roast last week. in a masterbuilt electric smoker used kingfords pruimem blend wood ships oak hickory apple woods. turned out great and very tender.
That's cool, I've been cooking chuck roast for the past 4 months because my local supermarket keeps putting it on sale. My first try was searing and then slow cook in a crock-pot for 8 hours, it was like butter and the second time was in my smoker for 8 hours and it had a great crust and wonderful smokeyness like a brisket. I also have cut the roast up into thin strips and turn it in to jerky in the smoker, that takes about 4 hours. It really is versatile.
Chuck roast is so versatile. I cooked a faux prime rib with one Sunday. I used the sous vide and cooked the roast a 131° for 48 hrs. It was amazing. I'd like to smoke a little first next time, then to the bath. Do you sous vide any?
I love chuck roast and believe it's a highly underrated cut of meat. It might not be as good as a ribeye when cooked like a steak, but I still enjoy it very much and would gladly eat it any day of the week. Having said that I would never put a ribeye in a stew or turn it into a roast, so for me I always look for the cheaper cut and turn it into something delicious.
OMG - burnt ends are my absolute crack-head favorite if I can use that term. When I turn my back after smoking the ribs, chickens, ham, brisket and all...if I can just get a bit of some burnt ends, I giggle in guilt. Sick obsession. I am going to do this. Thank you A R Johnson.
I recently salted and dried a piece of chuck, it was the best cured meat I ever had!! I salted for about 2 days and then dried it for 2-3 weeks. It was super beefy, a bit too beefy for other people, but I couldn't get enough.
Hey Roel, Heres one you need to try with that chuck roast, season it how you like... (I use Salt, Pepper, Onion powder, & Garlic powder) wrap it in the paper twice (2) then cook at 250 degrees for two hours per lb. let rest 20 minutes unwrap and enjoy... its perfect every time...
This is my favorite episode because I did not expect this at all! I always sear mine as a steak on a pan because I'm super lazy. But I will try the slow roast super soon! This cut of meat is very cheap in my area, which is why it's my go to lol. Also, I love when you give your cameraman a chance to taste the food too. I'd go crazy being there not getting a chance to bite... lol.
I've just begun experimenting with chuck roast bbq. Low and slow is the way to go! Aaaand I've liked the roasted as well but I'm sucker for bbq (smoked low and slow with a marinade in most cases.). --------- I'm subscribing.
I make pot roast. I sear it on all sides then in the oven low and slow with veggies. I also have made barbacoa for tacos again sear low and slow with spices no veggies just peppers.
I agree with your point of we do everything but roast a chuck roast because I have never roasted a chuck roast! I have used it for a pot roast, and it was excellent. I have used it to make beef tips in the pressure cooker, and it was excellent, I could taste the strong beef taste over the excellent brown gravy that I slather my beef tips in, but I have never roasted it.
I do miss this set. Always loved seeing the wood burning stove. The brick wall. The wood beams. And the lighting was always great. Oh, and I'll be doing one of these roasts real soon!
I am now marinating my chuck roast in beer, rosemary, sage , salt and pepper. Have it sitting in my regular electrical oven. It's just sitting there, bathing and absorbing flavors. Will leave it there for about 4 hours at ambient temperature. When I'm ready, I'll drain the juices and put some celery pieces and begin roasting. Half way will throw in diced potatoes, mushrooms and sliced green and red peppers.
I love bbq'ing chuck roast. I like low and slow on my Traeger and cook at 250° F/125°C until temps hit about 160°F/70°C (mostly about 3-5 hours depending on how thick the roast is) then wrap in foil until the roast is probe tender (205°F/96°C). Mostly this is about 7-9 hours total cooking time. My "rub" is very simple. 16 mesh pepper, salt, onion powder, garlic powder and smoked paprika. lekker lekker lekker - Smaklijk eten.
Just did several smoked chuck roasts for Christmas. I threw some onions on top and bottom of roast when I wrapped it then cooked to 210 degrees. Was a hit with everyone.
Thanks for the interesting experiment. I've cooked hundreds of Chuck roasts but I've never roasted one to 125F as they typically get braised or low/slow till all the collagen is gelatinized. I guess even us old hounds can learn something new! Thanks for the video.
I have done a smoked chuck before. Loved it. I actually used the leftovers of it and put it in chili. Now I'm interested in the roast method. Might try that out.
Thanks for the video, I smoked a Chuck yesterday and was really happy with the results, it tasted just like a really nice brisket, I left it unwrapped and I pulled at 185 F after about 5 hours, including about an hour and a half stalled at around 170 F. it got a great dark bark on the outside and have a very thick pink smoke ring throughout the roast. The look of the meat reminded me of a ribeye and that got me thinking it would actually be good if it were cooked like a thick juicy ribeye so I would like to try that. But next time i'm in the mood for BBQ and I don't have an army of people to feed I am just going to BBQ a chuck roast.
Love smoking chuck roasts! I've heard them called the Poor Man's Brisket. I love them because they are just as forgiving temperature wise as a pork butt which means less chance to mess it up!
Growing up on a beef ranch, I always looked at Chuck as more of a sub-par sirloin, and had it cut as such. You get some pretty good steak out of the chuck if you have it cut 1" instead of the typical 2" Roast. I have always just seared and sliced it whether steak or Roast. I came to this video to see if I was doing the right thing. It seems like my original feeling on beef chuck was correct, it is a very versatile cut that stands up to being prepared many different ways.
The cuts of meat that make up a chuck roast (chuck, chuck eye and flat iron) are all really versatile. I always look under the meat counter for especially good looking roasts and I trim them up and cook them as steaks and grind the leftover trim into hamburger.
The Chuck is right next to the Rib (Rib Roast). I grew up in a butcher shop. I cut off steaks off the end of the Chuck many times, flame grilled them on a skewer over an open flame.
Can’t go wrong with chuck roast , my favorite go to inexpensive cut of meat. I pan sear it in butter flip and repeat and put the skillet with the meat in a 300 degree grill and close the lid. Evrytime I flip and baste I check the internal to 140. I take it out of the pan and let it rest. So tender. Just salt and pepper.
In Australia... we call the chuck roast a “poor mans brisket”... and to be honest this does a disservice to such a great cut. I suspect this is due to the Texan BBQ influence all over the world now... but if you ask a real butcher here in Aus, who supplies all cuts for low and slow.. they will tell you this cut, the chuck roast is the bomb! 👍👍👍
Been cooking brisket for ten years now. Felt as if I had mastered my craft, but a brisket for me is a lot of effort. Managing the fire, maintaining temp, staying up for hours,etc. etc. Wife brought a roast home one day and I decided to mimic my brisket recipe and we both loved it! It took far less time and effort as well.
So what you are saying... Both for Christmas? I do them in a crockpot and make gravy with the broth and have it pulled with mashed potatoes anf that gravy, but I would not have expected it to turn out well cooked higher and faster. Nice cook sir!
I’m always curious about the people who do cooking related video blogs. Today you showed something that told me you have spent many many hours with a large sharp knife in your hand at a cutting board and it made me smile with recognition. While slicing that delicious chuck roast I saw your index finger sneak over the blade quick as a snake and hold the slice for a fraction of a second then retreat then do it again and it was all being done with muscle memory automatically. I don’t think you even knew you were doing it ! Put a knife in a cooks hand for 5 minutes and it will tell you more than any resume’.Another big fat giveaway about your professional history is your reverence and respect in handling the food, especially the raw fresh things. You can tell a lot by the way a cook touches the food and you can taste that care in the final product. Your third “tell” is your preference for food cooked for flavor and a pleasing attractive appearance and NOT towards a fancy or trendy presentation. And lastly, thank you for always remembering that the video is always about the food and not the cook.The food is always the star of the show.
Nice! I ve always treated that as a steak, either in the pan or on the flame. My dad sent me a picture few days ago of a australian wagyu chuck roast, it looked amazing and he roasted it as a steak in the fireplace. It was rear but he told that it was super tender even if he likes it rear, almost raw
Nice video. I did my own video a while back called something like "Chuck Roast: The Brisket Alternative" after brisket prices went through the roof. It IS indeed a good alternative to brisket.
I'm interested in trying both methods. Two questions: 1.) What are the total cook times for the methods other than cooking to temp? (I would still cook to temp, but wanted to plan roughly for meal time). 2.) Are there recipes that accompany any of these videos as a guide for doing our own preparation? Thanks.
Thank you for the video i'll have to visit my butcher for acouple of chuck roasts, not really a great fan of roast beef BBQ beef a whole different matter. One thing you may like to try, after finishing the main cook my bbq is still putting out alot of heat from the left over charcoal, I like to put foil wrapped vegetables carrot, onions and garlic etc on the grate for some slow roasted goodness. Left over meat and vegetables make for a wicked stew. take care God bless.
So, I've done the low and slow version of chuckies many times. But I've never done the hot and fast version. HOLY CRAP! This was a major party in my mouth! UNBELIEVABLE! I used a vidalia onion instead of a purple onion. Everything else was exactly the same. SWEET and savory. Freaking amazing. BAM!
Welp, guess I'm smoking meat tomorrow. Never in my life have I seen a chuck roast come out like brisket, that is my new ultimate food challenge. I've had a chuck roast marinating and I'm following your steps exactly tomorrow. how long was the meat smoked before you wrapped it?
Ok. I have a question. How in the world do you cook two chuck roasts with two completely different methods finishing with two very different internal temperatures at the end of cooking and have them both be tender, juicy and delicious??
Sear under broiler or in cast iron pan then cook in pressure cooker with a little beef broth & red wine and seasonings. Super tender and fast. Make sauce or gravy from the drippings.
I’m actually cooking one as I type using Souvs vide for 24hrs then put it on the grill for a sear. This is my first try at it so I hope it’s as good as I hear. Fingers crossed.
@8:04 it actually resembles a brisket, I might have to try this. Us southerners "Georgia USA"have always done them in a Crock pot "Slow Cooker" till it falls apart actually, or a cast iron dutch oven, still slow, Veggies and all in one pop. Never thought of putting one on the smoker actually, and I have just the smoker to do it on hahahaa. Thanks for the Idea.... keep up the good work !!!!
Here in the USA we use actual Chuck Roasts (not the ones that look like chuck steaks, but the ones called "Eye of Chuck roasts". They are more expensive and way more delicious...and we POT ROAST them....long and slow in some liquid...with veggies...OH BOY!
Mate I may sound crazy but instead of seasoning with just salt and pepper use a hot and spicy BBQ rub with salt cook in low and slow and try with sour sauce Best chilly pepper you can use 1.cayane or 2.habenaro
Would you please provide the details of the vessel you cooked the vegetables in and the trivet you cooked the roast on? I'm interested in purchasing for myself. Thanks much.
It looked like a tajine to me which is a Moroccan slow cooker with no lid. (I highly recommend tajine cooking - $29 on Amazon.)The trivet you will have to hunt for.
Ahh yes chuck roast the unknown hero of meat low and slow that's the only way to cook it , one of my favorite cuts ,for flavor and tenderness good presentation .
A forgiving brisket, that is how i would label a cut from the chuck. Doing a full brisket can sometimes be tricky keeping the flat moist. Especially here in the UK where leaving it as a primal cut does not exist commercially really, you need to order it from your butcher. Even then make sure they know you want it full, not broke down at all as they still seem to do that to my annoyance.
So you roast chuck to only 52C, this is on the rare side. In video it looks like it’s well done, I don’t see no blood or redness? Can you explain me this?
250 for 2 hours minimum for chuck roast, then kick up to 300 for more crust and 400 at end to get bark. I used to roast them 350 but came out too chewy. Love slow cooked! Eating it now :)
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You forgot to mention that chuck is one of the cheapest cuts of beef. I love it, because I honed my cooking skills on this. I couldn't afford better. Slice that roast in half, and you have chuck steaks. Grill it, roast it, Dutch oven it, slow cooker it, cut it into cubes and make stew out of it, grind it, anything. You are right. It is the most versatile cut of beef there is. However, it's easy to ruin it and turn it into inedible leather, too.
Thanks for showing love to this lowly cut.
I got a jaccard tenderizer and went to town. 6 minutes in each side and it was as tender as a rib eye. Try this
Brisket is cheaper.
@@DMSProduktions bullshit I saw a packer cut at Costco for 80 bucks
@@jny78 LOL! I was getting it for ~$5/kg up until last year. It's $8 now! Still cheap compared to other cuts!
Chuck roast here in the State we normally cook it in a dutch oven pot with potatoes and onions for 4 to 5 hours at a relative low temp so it is tender and juicy. Add a little red wind at the start with some plain flour sprinkled over the seared chunks then add water to almost cover the meat. Put it in the oven at 12 noon and remove it at 4:30pm. Good, good, goooooooooo!
Great idea. I just purchased a smoker a few months ago and have started smoking different cuts of beef and having fun with it and my stomach has been enjoying it.
Goodness, when you put that roast over the veggies and put it back on the grill, my mouth instantly started watering. I bet the combination of both together was amazing. Excellent video!
The quality of that chuck is better than some steaks 🥩
It has an excellent beef taste for sure, very good, if you have never tried a chuck eye steak, try it, it is also very very beefy, and very tender also. Chuck eye steaks are under appreciated in my opinion. The taste and tenderness are only bested by a very good rib-eye.
kevin kelley because they are more affordable, they are a great steak for learning all the different techniques and methods for cooking a good steak.
Best roast ever. I love it so much. I slice almost through in two directions on both sides stuff with butter garlic , onions, green bell pepper after dry rub on both sides put a little water in bottom bake at 350 for about four hours covered tightly with foil. Super tender and sooooo flavorful ! It’s very expensive here in Washington State at Safeway grocery store, wort every penny though and then some.
i smoked a 3 pound chuck roast last week. in a masterbuilt electric smoker used kingfords pruimem blend wood ships oak hickory apple woods. turned out great and very tender.
That's cool, I've been cooking chuck roast for the past 4 months because my local supermarket keeps putting it on sale. My first try was searing and then slow cook in a crock-pot for 8 hours, it was like butter and the second time was in my smoker for 8 hours and it had a great crust and wonderful smokeyness like a brisket. I also have cut the roast up into thin strips and turn it in to jerky in the smoker, that takes about 4 hours. It really is versatile.
Ah the good old days when there were meat sells
Chuck roast is so versatile. I cooked a faux prime rib with one Sunday. I used the sous vide and cooked the roast a 131° for 48 hrs. It was amazing. I'd like to smoke a little first next time, then to the bath. Do you sous vide any?
Awesome
Threw you two subs.
Cheers!
I love chuck roast and believe it's a highly underrated cut of meat. It might not be as good as a ribeye when cooked like a steak, but I still enjoy it very much and would gladly eat it any day of the week. Having said that I would never put a ribeye in a stew or turn it into a roast, so for me I always look for the cheaper cut and turn it into something delicious.
A very thick ribeye is called a rib roast, so of course you would 🤪
Chuck Roast is actually my favorite cut of meat. I have been smoking it for a long time now. It also makes awesome burnt ends.
What temperature do you smoke it?
Alf Pedersen 225 F
OMG - burnt ends are my absolute crack-head favorite if I can use that term. When I turn my back after smoking the ribs, chickens, ham, brisket and all...if I can just get a bit of some burnt ends, I giggle in guilt. Sick obsession. I am going to do this. Thank you A R Johnson.
Chuck roasts are extremely versatile. I have used them for stew, beef pies, tacos, wraps,and chillie
"It's meat for old people...." Hahaha never heard that one
I recently salted and dried a piece of chuck, it was the best cured meat I ever had!! I salted for about 2 days and then dried it for 2-3 weeks. It was super beefy, a bit too beefy for other people, but I couldn't get enough.
Hey Roel, Heres one you need to try with that chuck roast, season it how you like... (I use Salt, Pepper, Onion powder, & Garlic powder) wrap it in the paper twice (2) then cook at 250 degrees for two hours per lb. let rest 20 minutes unwrap and enjoy...
its perfect every time...
This is my favorite episode because I did not expect this at all! I always sear mine as a steak on a pan because I'm super lazy. But I will try the slow roast super soon! This cut of meat is very cheap in my area, which is why it's my go to lol. Also, I love when you give your cameraman a chance to taste the food too. I'd go crazy being there not getting a chance to bite... lol.
Hahah awesome Angelo... you can make almost anything out of this cut.
I was thinking the same thing, but now after the video chuck roast will sky rocket in price. lol great video.
I'm glad people don't know how good it is. More gor us. 🤣
LMAO -- Chuck and Briskets are my two favorite cuts, I like the price and I like the nourishment.
Swiss Army knife of meat. I’m using that for chuck roast from now on. Thanks Pitmaster X!
I've just begun experimenting with chuck roast bbq. Low and slow is the way to go! Aaaand I've liked the roasted as well but I'm sucker for bbq (smoked low and slow with a marinade in most cases.). --------- I'm subscribing.
I make pot roast. I sear it on all sides then in the oven low and slow with veggies. I also have made barbacoa for tacos again sear low and slow with spices no veggies just peppers.
I agree with your point of we do everything but roast a chuck roast because I have never roasted a chuck roast! I have used it for a pot roast, and it was excellent. I have used it to make beef tips in the pressure cooker, and it was excellent, I could taste the strong beef taste over the excellent brown gravy that I slather my beef tips in, but I have never roasted it.
Nice trick with the meat above the vegetables Roel. Looks gooooood.
Thanks Laurent
I love veggies in meat juice.
Love chuck roast it is the best cow cut for me. I do it all and recently got into shredded tacos using chuck it’s amazing
HELLO FROM 2022 ! cheers on the quality of your videos have improved.
I do miss this set. Always loved seeing the wood burning stove. The brick wall. The wood beams. And the lighting was always great. Oh, and I'll be doing one of these roasts real soon!
Great video. Can I use aluminum foil instead of butchers paper?
I am now marinating my chuck roast in beer, rosemary, sage , salt and pepper. Have it sitting in my regular electrical oven. It's just sitting there, bathing and absorbing flavors. Will leave it there for about 4 hours at ambient temperature. When I'm ready, I'll drain the juices and put some celery pieces and begin roasting. Half way will throw in diced potatoes, mushrooms and sliced green and red peppers.
I love bbq'ing chuck roast. I like low and slow on my Traeger and cook at 250° F/125°C until temps hit about 160°F/70°C (mostly about 3-5 hours depending on how thick the roast is) then wrap in foil until the roast is probe tender (205°F/96°C). Mostly this is about 7-9 hours total cooking time. My "rub" is very simple. 16 mesh pepper, salt, onion powder, garlic powder and smoked paprika. lekker lekker lekker - Smaklijk eten.
Just did several smoked chuck roasts for Christmas. I threw some onions on top and bottom of roast when I wrapped it then cooked to 210 degrees. Was a hit with everyone.
Just discovered your channel. Subscribed!
Thanks for the interesting experiment. I've cooked hundreds of Chuck roasts but I've never roasted one to 125F as they typically get braised or low/slow till all the collagen is gelatinized. I guess even us old hounds can learn something new! Thanks for the video.
I like cutting them into 2 inch thick steaks and then throw them in my BBQ Smoker for 4 hours. You gotta try it.
John Chase good tip. I will try it. I was looking at the chuck cuts at Costco and they look pretty good!
@@johnchase4408 I normally buy them 2' thick and slice them into 1" steaks. Same concept though. Smoke and sear.
I have done a smoked chuck before. Loved it. I actually used the leftovers of it and put it in chili. Now I'm interested in the roast method. Might try that out.
Thanks for the video, I smoked a Chuck yesterday and was really happy with the results, it tasted just like a really nice brisket, I left it unwrapped and I pulled at 185 F after about 5 hours, including about an hour and a half stalled at around 170 F. it got a great dark bark on the outside and have a very thick pink smoke ring throughout the roast. The look of the meat reminded me of a ribeye and that got me thinking it would actually be good if it were cooked like a thick juicy ribeye so I would like to try that. But next time i'm in the mood for BBQ and I don't have an army of people to feed I am just going to BBQ a chuck roast.
Love smoking chuck roasts! I've heard them called the Poor Man's Brisket. I love them because they are just as forgiving temperature wise as a pork butt which means less chance to mess it up!
They are.. really good cut
The "poor man's brisket" is an odd moniker, since chuck costs twice as much per pound where I'm from.
Growing up on a beef ranch, I always looked at Chuck as more of a sub-par sirloin, and had it cut as such. You get some pretty good steak out of the chuck if you have it cut 1" instead of the typical 2" Roast. I have always just seared and sliced it whether steak or Roast. I came to this video to see if I was doing the right thing. It seems like my original feeling on beef chuck was correct, it is a very versatile cut that stands up to being prepared many different ways.
Great job cooking both Chucks! One of my favorite cuts great for BBQ, Braising, Slow Cooking.
The cuts of meat that make up a chuck roast (chuck, chuck eye and flat iron) are all really versatile. I always look under the meat counter for especially good looking roasts and I trim them up and cook them as steaks and grind the leftover trim into hamburger.
The Chuck is right next to the Rib (Rib Roast). I grew up in a butcher shop. I cut off steaks off the end of the Chuck many times, flame grilled them on a skewer over an open flame.
Can’t go wrong with chuck roast , my favorite go to inexpensive cut of meat. I pan sear it in butter flip and repeat and put the skillet with the meat in a 300 degree grill and close the lid. Evrytime I flip and baste I check the internal to 140. I take it out of the pan and let it rest. So tender. Just salt and pepper.
@ 2:08 i literally yelled "Oh My God" in awe of how beautiful that chuck looked..
i just smoked one on camp chef til 160F then wrapped in foil and added some beef stock and finished the cook. was amazing!
In Australia... we call the chuck roast a “poor mans brisket”... and to be honest this does a disservice to such a great cut. I suspect this is due to the Texan BBQ influence all over the world now... but if you ask a real butcher here in Aus, who supplies all cuts for low and slow.. they will tell you this cut, the chuck roast is the bomb! 👍👍👍
But it does a great service to the wallet. like you said it's a great cut and it's cheap.
Been cooking brisket for ten years now. Felt as if I had mastered my craft, but a brisket for me is a lot of effort. Managing the fire, maintaining temp, staying up for hours,etc. etc. Wife brought a roast home one day and I decided to mimic my brisket recipe and we both loved it! It took far less time and effort as well.
@@mikegomez5121 What temperature do you smoke it?
Alf Pedersen I started at 225 for 3 hours to smoke it, then cranked it up to 325 for a nice bark on the outside for another 30 minutes.
@@mikegomez5121 Thanks for reply,I'm going to try one in my Primo Kamado
So what you are saying... Both for Christmas? I do them in a crockpot and make gravy with the broth and have it pulled with mashed potatoes anf that gravy, but I would not have expected it to turn out well cooked higher and faster. Nice cook sir!
I’m always curious about the people who do cooking related video blogs. Today you showed something that told me you have spent many many hours with a large sharp knife in your hand at a cutting board and it made me smile with recognition. While slicing that delicious chuck roast I saw your index finger sneak over the blade quick as a snake and hold the slice for a fraction of a second then retreat then do it again and it was all being done with muscle memory automatically. I don’t think you even knew you were doing it ! Put a knife in a cooks hand for 5 minutes and it will tell you more than any resume’.Another big fat giveaway about your professional history is your reverence and respect in handling the food, especially the raw fresh things. You can tell a lot by the way a cook touches the food and you can taste that care in the final product. Your third “tell” is your preference for food cooked for flavor and a pleasing attractive appearance and NOT towards a fancy or trendy presentation. And lastly, thank you for always remembering that the video is always about the food and not the cook.The food is always the star of the show.
I smoke these up and just tell people it’s “basically brisket” and they just agree and smile... but deep down inside I know
You sly dog lol
Woah!
I prefer chuck over brisket.
How long do you smoke it? Do you sear it after smoking?
"Meat for old people, with dental problems.." Magnificent! ;)
Hahahahaha
Nice! I ve always treated that as a steak, either in the pan or on the flame. My dad sent me a picture few days ago of a australian wagyu chuck roast, it looked amazing and he roasted it as a steak in the fireplace. It was rear but he told that it was super tender even if he likes it rear, almost raw
That is awesome
This looks great. How long did you smoke it before you wrapped it up in butcher paper?
Not surprised at the results!! It is all in the way you prepare and care for the meat!!
Video Quality is really picking up Roel! Nice music, nice camera angles, really enjoyable to watch!
Thanks Vincent.. we are pushing to make the best vids we can
Nice video. I did my own video a while back called something like "Chuck Roast: The Brisket Alternative" after brisket prices went through the roof. It IS indeed a good alternative to brisket.
Liked and subscribed! I think your delivery is top notch, keep up the good work!
Smoked is now my preferred way to cook a chuck roast, so much better than just a pot roast.
I combine both methods. Roast but smoked, not as complicated and you don't need a day off to cook. I am surprised not many people do it.
Do you bring the roast up to room temperature before roasting it? If so, how long? I’m thinking 1 hour?
Greetings from north Texas!
🤔🤓
I'm interested in trying both methods. Two questions: 1.) What are the total cook times for the methods other than cooking to temp? (I would still cook to temp, but wanted to plan roughly for meal time). 2.) Are there recipes that accompany any of these videos as a guide for doing our own preparation? Thanks.
My favourite cut of meat for burgers, roast, thin cut steaks for the braai, stew. You name cook it, its simply delicious
Thank you for the video i'll have to visit my butcher for acouple of chuck roasts, not really a great fan of roast beef BBQ beef a whole different matter. One thing you may like to try, after finishing the main cook my bbq is still putting out alot of heat from the left over charcoal, I like to put foil wrapped vegetables carrot, onions and garlic etc on the grate for some slow roasted goodness. Left over meat and vegetables make for a wicked stew. take care God bless.
Chuck is very versatile. I love it sliced very thin and quickly seared on both sides. Great Carne Asada for Tacos.
The Chuck and the Seven Blade cuts, are truly some of the best tasting, and most versatile cuts of beef!!!
So, I've done the low and slow version of chuckies many times. But I've never done the hot and fast version.
HOLY CRAP! This was a major party in my mouth! UNBELIEVABLE!
I used a vidalia onion instead of a purple onion. Everything else was exactly the same.
SWEET and savory. Freaking amazing. BAM!
Made burnt ends with a chuck roast. Awesome!
Welp, guess I'm smoking meat tomorrow. Never in my life have I seen a chuck roast come out like brisket, that is my new ultimate food challenge. I've had a chuck roast marinating and I'm following your steps exactly tomorrow.
how long was the meat smoked before you wrapped it?
Both look amazing! Was wondering why you took the one off at core temp of 92 degrees celsius and the other much lower at 52?
This was a real eye opener, Roel. I'm going to try it next weekend. Thanks for your tests!
Great video
Hey dutch why when smoking the chuck roast the internal temperature should be 195F+ but when roasting it its done at 125F
Please cook a thick sirloin. It is often a very under rated steak. It needs to be cooked medium rare or rare to really appreciate.
What was the cook times on the smoked chuck roast? Missed the not wrapped time.
How long did it take to cook a 3lb roast using the roasting method to 120degrees.
Ok. I have a question. How in the world do you cook two chuck roasts with two completely different methods finishing with two very different internal temperatures at the end of cooking and have them both be tender, juicy and delicious??
“It’s meat for old people” Hahahaha. You sir are the first European that I respect behind a grill! Please spread the deliciousness!!!
PitmasterX > Gordon Ramsey behind a grill
Chuck is one of my favorite cuts. I usually cook like a brisket
What's the temperature of the oven and how long did it take low and slow how low how slow
Hey man do u recommend the hot and fast? I really wanna try it tomorrow
Wait, wait, wait. Is it not just an oven when a Dutch person used a Dutch oven? 😂
Idk, if a Greek person eats Greek salad, is it just salad?
When a French person eats a French fry is it only just fry?
😂😂😂😂😂
🙆♂️
@@deander7653 well a french fry isnt even french😵💫🤯
Sear under broiler or in cast iron pan then cook in pressure cooker with a little beef broth & red wine and seasonings. Super tender and fast. Make sauce or gravy from the drippings.
What kind of knife do you use? And what is a Chuck roast in dutch?
I will be making mine this afternoon, Denmark, Thank you
I’m actually cooking one as I type using Souvs vide for 24hrs then put it on the grill for a sear. This is my first try at it so I hope it’s as good as I hear. Fingers crossed.
chuck when cooked for several hours is a nice, tender and flavorful cut of meat. A very nice comfort food.
Loved the video. Smoked or roasted chuck is tender and juicy low and slow. Thank you for the post. Blessings from Colorado, USA.
Thanks for doing this. I have been after an alternative to brisket for when we are only feeding the immediate family as brisket is too big.
Right you are Richard.. you might even start preferring it over brisket
You can never have too much brisket!! :)
Why smoked to 198F and roasted to only 125F?? USDA recommends 160F for medium??
@8:04 it actually resembles a brisket, I might have to try this. Us southerners "Georgia USA"have always done them in a Crock pot "Slow Cooker" till it falls apart actually, or a cast iron dutch oven, still slow, Veggies and all in one pop. Never thought of putting one on the smoker actually, and I have just the smoker to do it on hahahaa. Thanks for the Idea.... keep up the good work !!!!
Try Pulled Chuckies, they’re fantastic! Smoke until 203-205f shred, add BBQ sauce. Simply amazing!
This man living the dream
where is the beer?
Where is the hot chicks?
Where is the sports
Where is the Wagyu A5 dry aged picanha
I've always put the Chuck roast in a crock pot with some beef stock, carrots and potatoes. Plus all your seasonings that you like.
Just picked up a 3lb chuck roast , planning on reverse searing it early this week. Nice price break from the usual ribeye, nearly as good too.
Here in the USA we use actual Chuck Roasts (not the ones that look like chuck steaks, but the ones called "Eye of Chuck roasts". They are more expensive and way more delicious...and we POT ROAST them....long and slow in some liquid...with veggies...OH BOY!
A roast. Is a roast. Is a roast. Iconic.
I have always wondered what if I smoked a roast like a brisket - can't believe I haven't tried this. Great job as always on your vids!
Mate I may sound crazy but instead of seasoning with just salt and pepper use a hot and spicy BBQ rub with salt cook in low and slow and try with sour sauce
Best chilly pepper you can use
1.cayane or
2.habenaro
Thanks for the suggestion Alan
Where Did You Get The Dish To Cook The Vegetables? Great Video
Would you please provide the details of the vessel you cooked the vegetables in and the trivet you cooked the roast on? I'm interested in purchasing for myself. Thanks much.
It looked like a tajine to me which is a Moroccan slow cooker with no lid. (I highly recommend tajine cooking - $29 on Amazon.)The trivet you will have to hunt for.
Ahh yes chuck roast the unknown hero of meat low and slow that's the only way to cook it , one of my favorite cuts ,for flavor and tenderness good presentation .
A forgiving brisket, that is how i would label a cut from the chuck. Doing a full brisket can sometimes be tricky keeping the flat moist. Especially here in the UK where leaving it as a primal cut does not exist commercially really, you need to order it from your butcher. Even then make sure they know you want it full, not broke down at all as they still seem to do that to my annoyance.
Thanks for sharing. I love cooking chuck roast. It really is the swiss army knife of meats.
Chuck roasts are my favorite.
So you roast chuck to only 52C, this is on the rare side. In video it looks like it’s well done, I don’t see no blood or redness? Can you explain me this?
250 for 2 hours minimum for chuck roast, then kick up to 300 for more crust and 400 at end to get bark. I used to roast them 350 but came out too chewy. Love slow cooked! Eating it now :)