Tender, Tender Chuck


New member
Used some of tips on trying to get a tender grass fed chuck roast. Well, I had two large chuck steaks, about 3 lbs. or so. Jaccarded both sides while frozen. Had a tall, large vaccum canister, put chucks in there with some red wine, vaccumed and put in fridge overnight. Then smoked them for an hour. Took them off, uncovered the flame zone in the Mak and put some aluminum grill grates above that, cranked the heat up to about 450, then brazed the steaks on both sides, took them off again. I layered the garlic and onions, bottom, middle and top in slow cooker for 8 hours on low. Then I used this recipe:

Tender Chuck Roast
• 3 -3 1/2 lbs chuck roast, trimmed ( or similar cut of beef)
• 1/2 cup chopped white onions
• 1/3 cup chopped bell peppers, any color
• 2 garlic cloves, minced
• 1/4 cup Worcestershire sauce
• 1/4 cup sherry wine
• 2 tablespoons white wine vinegar
• 6 1/4 ounces tomato paste
• 3/4-1 cup water
• 1/4 cup packed brown sugar
• 1 -2 tablespoon grape jam
• 3/4 teaspoon thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon parsley
• 1/4 teaspoon marjoram
• 1/4 teaspoon salt
Place beef in the crockpot with onion, bell pepper, and garlic.
In a bowl, mix remaining ingredients; whisk together well. Pour over meat in the crockpot.
Cook on low for 6-8 hours or until desired doneness is reached.

Definitely, Tender!

One Steak


Steak Two


Last edited:
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