Beef chuck roast. Angus beef. Cooking advice/help

silverfinger · Jul 20, 2012

I bought 5 lbs of chuck today.

I just could not pass it up. I've seen threads on cooking them before but after searching through many threads I did not find what I'm wanting to do.

I want to make a beef stew.
I was thinking small potatoes, carrots, onions etc. nothing to spicy because the family just can't handle it. I thought I saw guerre do something like that but could not find it. Anyway, any help on this cook would be greatly appreciated!!!

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El Ropo · Jul 20, 2012

Those are beautifully marbled hunks of cow. I wouldn't hesitate to cook like a small pork butt. Pull it for a few sammies, then save the rest for your "stew".

Maybe save one for stew, and devour the other with great sammies. Pulled beef from a nice cow is the best thing on the planet.

Scubadoo97 · Jul 20, 2012

Chucks are excellent on the smoker

deguerre · Jul 20, 2012

Here's the cook you were looking for...

Kettle cooked pot roast. Took the chucks to 160 in a 300 degree kettle with lump and a few oak chunks (Rubbed with The Rub Co.'s Santa Maria Style), then panned with bell peppers, onions, carrots and baby Yukon gold taters with beef broth mixed with cayenne, celery seed, celery flakes, crushed rosemary, a little worsy and Bragg's cider apple vinegar and amino acids then back on the kettle to finish. Let the chucks get to a nice slicing temp, just shy of pulled beef.

deguerre · Jul 20, 2012

In the pan on the kettle - I think these two roasts were about the same total weight, and were also choice CAB.

fingerlickin' · Jul 20, 2012

Padawan did a nice beef stew with some Anderson Valley IPA, one of my fav's. I've never cooked with it but I think I might have to now that I saw this.

http://www.bbq-brethren.com/forum/showthread.php?t=125377

Apparently it was so good she had to do it a second time.

http://www.bbq-brethren.com/forum/showthread.php?t=126300

silverfinger · Jul 20, 2012

deguerre said:
In the pan on the kettle - I think these two roasts were about the same total weight, and were also choice CAB.

Looks awesome!!
Thanks guerre!!

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silverfinger · Jul 20, 2012

fingerlickin' said:
Padawan did a nice beef stew with some Anderson Valley IPA, one of my fav's. I've never cooked with it but I think I might have to now that I saw this.

http://www.bbq-brethren.com/forum/showthread.php?t=125377

Apparently it was so good she had to do it a second time.

http://www.bbq-brethren.com/forum/showthread.php?t=126300

Thanks fingerlickin!!!
Padawan sure can cook good!!

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deguerre · Jul 20, 2012

Good luck on your cook!

SmokinAussie · Jul 20, 2012

Don't forget a good strong beer in the broth!

Cheers!

Bill

landarc · Jul 20, 2012

Man, I would do what El Ropo said, unless I saw that plate Guerry showed. No, I guess I would do both, head back to the store.

silverfinger · Jul 20, 2012

El Ropo said:
Those are beautifully marbled hunks of cow. I wouldn't hesitate to cook like a small pork butt. Pull it for a few sammies, then save the rest for your "stew".

Maybe save one for stew, and devour the other with great sammies. Pulled beef from a nice cow is the best thing on the planet.

Yes,
This is a good idea as well!!!
Once again, (thanks to the brethren) I'm cooking something I've never cooked before. I'm real excited about this cook because of how great the meat looks!!!

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deguerre · Jul 20, 2012

silverfinger said:
Yes,
This is a good idea as well!!!
Once again, (thanks to the brethren) I'm cooking something I've never cooked before. I'm real excited about this cook because of how great the meat looks!!!

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I trust you. It's gonna be fantastic. Whatever you do.

silverfinger · Jul 22, 2012

Well, this cook is in progress right now.

Injected with beef broth and coated with evoo then rubbed with
Kosher salt, pepper, paprika, Tyne, oregano, minced garlic.

Stew went in kamado and the chuck went on the kettle.
Stew has beef broth, medley potatoes, celery, carrots, mushrooms, sweet onion, red onion and fresh orageno.

More to come!!

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silverfinger · Jul 22, 2012

About 2 hrs in. Just put the chuck in the stew. Did a reverse sear on the chuck and brought them up to 165 degrees.

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PatAttack · Jul 22, 2012

Fark, that looks so delicious!!!

silverfinger · Jul 22, 2012

PatAttack said:
Fark, that looks so delicious!!!

Thanks!!!
Cooking it right now at about 300 degrees with lump charcoal and hickory chunks.
Just waiting for it to start falling apart. Not sure how long that will take since I've never tried this before. I think im going to add more mushrooms and some worsticher sauce in about 30 min.

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silverfinger · Jul 22, 2012

I'm stuffed.
Took 4 hrs
Fell apart, moist, very tasty!!!
Good first try!!
Thanks for looking and all your help!!!

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buccaneer · Jul 23, 2012

silverfinger said:
I'm stuffed.
Took 4 hrs
Fell apart, moist, very tasty!!!
Good first try!!
Thanks for looking and all your help!!!

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Gorgeous!
What temp was the cooking braise liquid?
You did a sensational job!

silverfinger · Jul 23, 2012

I tried to keep the kamado at 300 degrees. It did run a bit dry at the end but just added water to adjust the thickness of the stew.

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Beef chuck roast. Angus beef. Cooking advice/help

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