Chuck Roast Recipe

FLBentRider

New member
You can make pulled beef out of it.

I would give it a rub of your choice or at least salt,pepper,garlic

cook @225F until the IT is around 150F then foil boat with a flavorful liquid, such as apple juice, teriyaki, beef broth or wine.

Continue to cook until an IT of 195-200F

Rest, pull and serve. I will separate the fat from the liquid in the pan and add it back to the meat.

Note: if you want to slice instead of shred you can stop at an IT of 180-185F
 

FLBentRider

New member
It depends on the size of the roast, usually 8-10 hours, if you crank the temp up some you can shorten it some, but I like the low and slow, IMHO it makes it more tender.

If I put one in first thing in the AM (like 0700) it is usually ready to foil around the 4-5 hour mark, done around 3-5 in the afternoon, FTC (Foil, towel,Cooler) until serving time.
 

kmcgraw09

New member


I thought the chuck roast turned out awesome
 
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