chuck

Beef chuck is cheaper and more foolproof than brisket, and lends itself very well to classic Texas-style barbecue. In this recipe, we use a salt and pepper rub, some slow smoking, and the "Texas Crutch" (a wrap in aluminum foil) for moist and tender results each time.

Barbecue Smoked Beef Chuck Recipe

black peppercorns (about 1/3 cup; 55 grams) (see note)

kosher salt (about 1/4 cup; 65 grams)

1 (4- to 5-pound; 1.8 to 2.25kg) piece beef chuck roll

Dill pickles, sliced yellow onion, and white bread,

Combine pepper and salt in a small bowl. Rub mixture evenly over surface of chuck roll. Secure chuck roll with 2 to 3 pieces of twine, tied around its circumference at 1- to 1 1/2-inch intervals.

Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chuck roll on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow beef to smoke, adjusting vents and adding coals a few at a time or adjusting the knobs on a gas grill as necessary to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed and internal temperature registers between 150 and 165°F (66 and 74°C), about 4 hours. 

Remove beef from grill and wrap tightly in a double layer of heavy-duty aluminum foil. Return to cooler side of grill and continue cooking, adding coals or adjusting knobs to maintain internal grill temperature between 225 and 250°F (107 and 121°C). Alternatively, you can transfer foil-wrapped chuck to a wire rack set in a rimmed baking sheet and finish in a preheated 225°F (107°C) oven indoors. (Warning: This will make your whole house smell strongly of smoke.) Cook until meat is almost completely tender and a fork inserted and twisted shows little resistance, 5 to 5 1/2 hours longer. Remove foil, return to grill or oven, and continue cooking until a crisp bark forms, about 30 minutes. Remove from heat, transfer to a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C) before serving, 30 minutes to 1 hour.

To serve, slice meat in half with its grain, running knife in between the two largest muscle groups to separate them. Discard twine and place the two halves cut side down on the cutting board.

Slice meat thinly against the grain, using a sharp chef's knife or slicing knife. Serve beef with sliced onion, pickles, and white bread. For best results, slice only what you are serving. Remaining chuck can be wrapped in foil and stored in the refrigerator for up to 1 week. Reheat leftover chuck in a 275°F (135°C) oven directly in the foil until hot, about 1 hour.

Beef stroganoff is prepared in the slow cooker, yielding tender, tangy results.

Slow-Cooker Beef Stroganoff Recipe

olive oil

beef

salt and black pepper

medium onion, finely chopped (about 1 cup)

garlic, minced (about 1 tablespoon)

beef broth

Worcestershire sauce

mustard

sherry or red wine vinegar

dry sherry

bay leaves

flour

sour cream

egg noodles

parsley

Heat oil in a large sauté pan over Dutch oven over high heat. Season meat generously with salt and pepper. When oil is shimmering, brown meat for 3 to 5 minutes and flip and cook for another 3 minutes. Transfer meat to a slow cooker and add onion, garlic, beef broth, Worcestershire, mustard, vinegar, sherry and bay leaves. Season with 1/2 teaspoon each salt and pepper. Cover and cook on low for 8 hours. 

When meat is fall-apart-tender, shred into chunks, removing and discarding any fatty parts. Season to taste with salt and pepper. Keep warm.

Transfer liquid to a medium-sized saucepan over medium-high heat. Whisk in flour, taking care there are no lumps. Add sour cream and whisk to combine. Simmer for 3 to 4 minutes to allow sauce to thicken. Season to taste with salt and pepper.

Cook noodles according to package directions and divide between individual bowls. Top with meat and spoon sauce on top. Garnish with parsley and serve immediately.

This smoked chuck roast is cheaper than prime rib, easier to get along with than brisket and it is a whole lot easier to come by in the grocery store.

Smoked Chuck Roast

beef chuck roast ((4 to 5 pound))

twine

water smoker

wood chips (for ours we used a mixture of pecan, apple & oak)

water

heavy-duty aluminum foil

salt

black pepper

cayenne pepper

oregano

chili powder

garlic powder

Start with a chuck roast in the 5-pound range. Rinse it under cold running water and blot dry with paper towels.

Secure chuck roast with 1 to 2 pieces of twine, tied around its circumference and 3 to 4 pieces of twine going around the width at 1 to 1 ½-inch intervals, making a grid pattern with the twine.

Combine all the ingredients for the rub in a small bowl; stir with a whisk to mix and remove any clumps. Rub the spice rub onto the chuck roast on all sides. If you have time, wrap the roast in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Smoking the roast right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat.

#1 Prep the Chuck Roast for Smoking

Soak a few handfuls wood chips for about 30 minutes in water before placing on the coals.

Preheat the smoker or charcoal grill (using to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)

Alternatively, using a charcoal grill set up for indirect heat with a drip pan of water directly underneath the meat to stabilize the temperature.

#2 Prep the Smoker

When the coals are ready, place the prepared chuck roast onto the center of the hot grate, over the drip pan filled with water and insert temperature probes (if using). Toss a handful of soaked wood chips and some dry wood chunks onto the hot coals; cover and allow the beef to smoke.

David likes to use a combination of dry and wet wood chunks, alternating between the two. The dry gives a quick intense smoke and brings the heat up. The wet wood chunks provide a lower, slower smoke and bring the heat down. Heat adjustments can be made using this technique, along with adjusting the vents on the smoker.

Bring the temperature up to 225 degrees F, using the vents and wet and dry wood chips to regulate the temperature. You will need to add fresh coals and more wood chips almost every hour for at least the first 4 hours.

#3 Smoking the Chuck Roast

Check the temperature of the smoker every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.

#4 Low and Slow

Smoke the chuck roast until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 6 to 8 hours; if you don’t use a probe thermometer, use an instant-read meat thermometer to test for doneness.

The ideal temperature of a properly smoked chuck roast is no less than 160 degrees F for medium to 190 to 200 degrees F for well done. The internal temperature of the chuck roast can increase by 10 degrees even after it’s been removed from the smoker, so keep that in mind. If the internal temperature is 190 degrees F when you take it off the smoker, it may rise to an optimal 200 degrees F, perfect! Any hotter than that and could overcook your chuck roast, which results in dry, chewy meat.

#5 Testing For Doneness

Remove the chuck roast from the smoker wrap it in double-layer of heavy-duty aluminum foil; return to the smoker for at least 1 hour maintaining an internal smoker temperature between 225 to 250 degrees F.

Holding helps tenderize by allowing some carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.

#6 Holding

Remove the foil-wrapped chuck roast from the smoker. Carefully unwrap the layers of foil and transfer the meat to a cutting board, tent with foil. Allow the chuck roast to cool until internal temperature drops to around 150 degrees F before serving, 30 minutes to 1 hour.

Don’t slice until the last possible minute. The chuck roast dries out quickly once it is cut. When you are ready, start by cutting off and discarding the twine. With a sharp chef’s knife, slice the chuck roast thinly, with the grain, about ⅛ to ¼-inch thick. For best results, slice only what you are serving.

#7 Slicing the Chuck Roast

Perfectly cooked meat should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich. If you wish, drizzle some sauce (cheese or BBQ sauce) and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends.

#8 Serving the Chuck Roast

Beef chuck is an excellent alternative to brisket for barbecue. It's easier to find, cheaper, and more foolproof. Cooking it sous vide before smoking makes it even more foolproof, guaranteeing you tender and juicy results.

Sous Vide Smoked Beef Chuck Recipe

(10 grams) pink salt,

liquid smoke,

Combine pepper, salt, and pink salt (if using) in a small bowl. Rub 2/3 of mixture evenly over surface of chuck. Reserve remaining 1/3 of mixture. Secure chuck roll with 2 to 3 pieces of twine tied around its circumference at 1- to 1 1/2-inch intervals.

Place chuck roll in a vacuum bag. (Fold over top of bag while you add beef so that no rub or juices get on edge of bag, which can weaken the seal.) Add 1/4 teaspoon liquid smoke to bag, if using. Seal bag using a vacuum sealer and let rest for 2 to 3 hours in the refrigerator.

Set your precision cooker to 155°F (68°C). Add chuck to water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 36 hours. Allow cooked chuck to cool at least to room temperature before proceeding (an ice bath can speed up this process). Chuck can be stored in the refrigerator at this stage for up to 1 week before finishing.

To Finish on the Grill: Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove chuck from bag and carefully blot dry with paper towels. (Liquid from bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of chuck.

Place chuck on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow chuck to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 3 hours. Continue with step 8.

To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (149°C). If your oven has a convection setting, turn it on and adjust heat to 275°F (135°C) instead. Remove chuck from sous vide bag and carefully blot dry with paper towels. (Liquid from bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of chuck. Place chuck on a wire rack set in a rimmed baking sheet and place in oven. Roast until a deep, dark bark has formed, about 2 hours. Continue with step 8.

Remove from heat, transfer to a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C) before serving, 30 minutes to 1 hour.

To serve, slice meat in half with its grain, running knife in between the two largest muscle groups to separate them. Discard twine and place the two halves cut side down on cutting board.

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Crock Pot Roast

Tablespoons flour

water corn starch (to thicken the gravy at the end)

brown sugar

onion powder

paprika

chicken broth

soy sauce (can sub Worcestershire)

Kitchen

unsalted butter

¼ lbs. baby potatoes (see notes)

carrots

Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast.

Spread 1 Tbsp. flour on each side of the roast.

Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. (I like to give the sides a quick sear as well.) Remove from heat and set aside.

Whisk together the gravy ingredients and add it to the slow cooker, followed by the pot roast and any juices.

Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)

Peel the carrots and slice them into halves or thirds. Very thick cuts can be sliced in half to create two thinner cuts.

Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.

Cook on low for 8-10 hours or on high for 5-6.

Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.

Bring the juices to a gentle boil. Combine 3 Tbsp. corn starch with 3 Tbsp. cold water and whisk to combine. Gradually add it to the gravy and whisk continuously to incorporate.

Decrease heat to low and simmer until ready to serve. It will continue to thicken. Swirl in 1 tbsp. cold butter prior to serving.

Season carrots/potatoes with salt and pepper if desired and serve!

Prepare the Gravy

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Tbsp Soy sauce

Tbsp Brown sugar

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

EACH: salt, garlic powder, onion powder, chili powder, paprika

beef bouillon cube (or 1 tsp better than bouillon)

corn starch + 3 tablespoons cold water

Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.

Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.

Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to &quot;clean&quot; the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.

Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.

Cook on high for 5-6 hours or on low for 8-10 hours.

Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.

Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629561147/vruzpwfgsxt11cbpngkw.mp4

Football season is finally back, and it's time to celebrate your team with an epic tailgate party. These Smoked Beef Chuck Ribs are easy to make and easy to eat. My social media followers say the best tailgate foods are handheld so you can play games and drink beer at the same time... These Beef Chuck Ribs definitely fit the bill.

Smoked Beef Chuck Ribs

Beef Chuck Ribs (trimmed (approx 8 lbs))

Salt

Tbsp Pepper

Tbsp Garlic

tsp Fine Ground Espresso

cayenne (optional)

Rub the ribs with olive oil, and then generously apply the rub to the surface of the meat

Smoke the ribs at 275 degrees for 6 hours, or until the internal temperature hits 203 degrees

Wrap the ribs in foil and let them rest for one hour in a well-insulated cooler

Slice the ribs between each bone and serve!

We LOVE this recipe, however... We were buying Beef Chuck Ribs at Walmart (please don't judge...), but they are no longer selling them there :(  In a search for a new source, no one seems to know what Chuck Ribs are. I used Short Ribs tonight, but they are definitely NOT what we were getting from WM. Please, can you provide a better description of Chuck Ribs so that we can check with a butcher? Thanks so much!

<p>Let the crockpot do all the work with this slow-cooker Indian beef and pumpkin curry. Serve with rice for a super-easy dinner.</p>


Creamy coconut beef and pumpkin curry

peanut oil

20.00 ml finely chopped fresh ginger

(1/3 cup) rogan josh curry paste

beef steak,

Mutti Polpa Finely Chopped Tomatoes

milliliters (1 cup) vegetable liquid stock

curry leaves,

peeled, deseeded pumpkin,

10.00 gm Cornflour

coconut cream

Coles Basmati Rice, steamed, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6354190307112&=domain=taste

<p>10 minutes of prep is all you need for this easy slow cooker curry recipe!</p>

Slowly braised chuck roast forms the tender, flavorful base of these Mexican-inspired rice bowls, which also include avocado, beans, and corn.

Braised Beef Barbacoa Bowl Recipe

chuck roast

beef stock

lime, juiced

onion,

chipotle peppers in adobo sauce

garlic,

Mexican oregano

cumin

sea salt

½ lime, juiced

lime zest

corn kernels,

black beans,

basmati rice

avocado, pitted, peeled, and sliced

cilantro

lime wedges

Make the barbacoa: Preheat the oven to 300 F.

Add the beef stock, lime juice, onion, chipotle peppers, garlic, oregano, cumin, bay leaves, salt, and pepper to the Dutch oven.

Cover with a lid and place in the oven. Cook for 3 hours, turning the meat once halfway through the cooking time.

While the barbacoa is cooking, prepare the lime crema by adding the sour cream, lime juice, and lime zest to a small bowl.

Mix well, cover, and refrigerate until ready to use.

Remove the barbacoa from the oven. Using two forks, shred the meat. Keep warm.

Make the bowls: Add the olive oil to a saute pan over medium heat.

Add the corn, beans, cumin, salt, and pepper.

Stir and cook until heated through, approximately 2 minutes.

Assemble the barbacoa bowls by dividing the rice between 4 bowls and adding the bean and corn mixture, avocado slices, and barbacoa to each bowl. Garnish each bowl with lime crema, cilantro, and lime wedges to serve.

A fork-tender beef chuck roast recipe with potatoes and carrots, slow-roasted in a beefy gravy made with Lipton onion soup mix.

Top 11 chuck recipes from across the web

The most viewed chuck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Barbecue Smoked Beef Chuck Recipe

Slow-Cooker Beef Stroganoff Recipe

Smoked Chuck Roast

Sous Vide Smoked Beef Chuck Recipe

Crock Pot Roast

Slow-cooked pulled chipotle beef

Crock Pot Roast

Smoked Beef Chuck Ribs

Creamy coconut beef and pumpkin cur...

Braised Beef Barbacoa Bowl Recipe

Mama's Pot Roast

Top 11 chuck recipes from across the web

The most viewed chuck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecue Smoked Beef Chuck Recipe

Slow-Cooker Beef Stroganoff Recipe

Smoked Chuck Roast

Sous Vide Smoked Beef Chuck Recipe

Crock Pot Roast

Slow-cooked pulled chipotle beef

Crock Pot Roast

Smoked Beef Chuck Ribs

Creamy coconut beef and pumpkin cur...

Braised Beef Barbacoa Bowl Recipe

Mama's Pot Roast

The most viewed chuck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine