Posts Tagged ‘Chuck Roast’

Shiitake & Herb Crusted Umami Chuck Roast = 3 meals

I love smoking chuck roasts. I think they are so versatile. You can smoke them to a nice rare (125F) or take them to the pot roast stage where you have broken down all of the protein strands.

Shiitake & Herb Crusted Umami chuck roast

2-4lb boneless chuck roasts
4 cups low sodium organic beef broth
2 sweet onions peeled & slivered

Marinade ingredients:
1 cup cold pressed olive oil
1/2 cup dried shiitake mushroom powder (place dried shiitakes in coffee grinder – works great!)
1/2 cup finely chopped fresh rosemary
1/4 cup low sodium soy sauce
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh oregano
1/4 cup kozliks horseradish mustard
(Or a combination of 1/8 cup horseradish & 1/8 cup Dijon mustard)
2 tbsp minced garlic
2 tbsp granulated onion
2 tbsp cracked black pepper
2 tsp kosher or sea salt

In large sized casserole dish combine all of the marinade ingredients. Completely coat both the roasts in the marinade, cover with plastic wrap and refrigerate overnight or for a minimum of 4 hours. Turn the roasts over at least once during the marinade time.

Preheat grill to 225F creating an indirect heat zone or alternately directly on the grill if using a pellet grill (Traeger)

Remove each roast from the marinade.
Place roasts on grill – use  hickory & oak chips or pellets or mesquite for chuck roasts * If using chips add a small handful of each every hour until you foil

Baste with the remaining marinade

Grill chuck roasts until the internal temperature is 175F  approx 2-3 hours

Place each chuck roast in a 1/2 size disposable aluminum pan

Add 2 cups organic beef broth & slivered onions to each chuck roast.  Cover tightly with heavy duty foil.
Grill (approx 1-2 hours) until internal temperature is 205F or when the chuck roast easily comes apart with a fork.

Remove from au jus and rest covered with foil.

Strain the fat from the au jus and serve with the chuck roast.

  

  

  

  

Served with some creamy mashed potatoes, veggies and biscuits it makes a great meal.

But….

You can do a lot of things with a chuck roast like:

CHILI!!! Perfect for these fall days! 

Substitute slices or shreds of chuck roast in your favorite Chili recipe. I like caramelizing a big batch of onions first then adding in some tomatoes, garlic, spices and peppers. Last add the chuck roast and bring to a simmer. Where I am from beans are always added too.

Then how about some chuck roast stew? I really prefer to serve my stews over mashed potatoes. Simply take some of the shredded chuck roast add some low sodium beef stock and add your favorite veggies like onions, mushrooms, carrots & green beans. Throw in a handful of whole garlic cloves and adjust salt and pepper to taste. Simmer for at least an hour. Then to thicken make a corn starch slurry and add that to the pot. Bring to a boil and serve over mashed potatoes. Super easy.

 

psst.  If by any chance you have any left shredded chuck roast is also awesome in quesadillas, burritos, nachos and tacos too!

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