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Lots of chuck roast

HungryGrayCat May 23, 2005 04:37 PM

Due to an ordering glitch on the part of my husband, I have about 8 lbs. of chuck roast in the freezer that I want to use this weekend. It's finally nice outside and I think a typical stew/pot roast dish seems to wintery for the Memorial Day weekend. Has anyone ever tried to marinate and BBQ a chuck roast? Any other ideas?

  1. n
    N Tocus May 25, 2005 12:20 AM

    If you like pulled barbecued beef you can do it very well with chuck roast. Cook overnight in crock pot with chopped onion, garlic, slightly diluted canned tomato sauce, vinegar, brown sugar, salt, flaked hot chili, AND CINNAMON AND CLOVE, DO NOT OMIT. Next morning pull meat apart with two forks. Correct seasoning. Freeze in pints. Lasts a year. Serve on hamburger buns. Very convenient.

    1. a
      adamclyde May 24, 2005 02:37 PM

      chuck roast is awesome barbecued... especially smoked. it takes a long time, though, but worth it. see the link below. It's like a beef version of pulled pork.

      Link: http://mywebpages.comcast.net/ktaylor...

      1. w
        Will Owen May 24, 2005 01:40 PM

        A woman I knew years ago used to take a big slab of chuck, coat it very thickly with mustard (just the yellow crap you can get in big jars for cheap), refrigerate it overnight, and then cook it on the grill. I ate it several times and found it very good, but never got around to trying it, but I've seen it mentioned elsewhere. It sounds like one of those '50s barbecuing deals, so old barbecue books would be the best places to look. If you're interested, I can do that and get back to you.

        1. c
          ChiliDude May 24, 2005 08:00 AM

          Besides the great suggestion of chili, there's another favorite at our house...Chuck roast wrapped in foil after adding onion soup mix, a can of golden mushroom soup, and a little water. Cook in the oven at 300 degrees for about 3 hours. We've never tried this on a charcoal grill, but it might work if your concerned about heating up the kitchen in warm weather. Serve with mashed potatoes over which you can pour the resulting gravy.

          1. v
            Val May 23, 2005 08:44 PM

            You know, I've adapted the recipe below to chuck roasts...and it works beautifully! The Spicy Cilantro Sauce is beyond belief...well, IF you love cilantro...you may not but I surely do...I could eat that sauce on a piece of bread! If you try this recipe, make sure you marinate the roast overnight. The chuck roasts I buy down here in FL are the flat style, somewhat square. Link below.

            1 Reply
            1. re: Val
              Val May 23, 2005 08:49 PM

              oops...link below...please try Chateau St. Jean cab sauv from California 2002...SOOOOOOOOOOOOOOOO good! Got it for $10.99 on sale; it is very good cab sauv which is my problem tonight!

              Link: http://www.epicurious.com/recipes/rec...

            2. t
              torty May 23, 2005 06:20 PM

              With a large piece of meat like that I like to think outside the box. It may be called "roast"- but who cares. I have found that sliced maybe 3/4" thick and scored seeply, marinated with something fairly assertive that includes oil, it can in fact be grilled. Don't let it overcook, and make sure you supply steak knives as it may be less than fork tender, but still great. Did this is pork leg last night and was pleased.

              1. j
                JK Grence (the Cosmic Jester) May 23, 2005 05:19 PM

                You say chuck roast, my mind instantly jumps to burgers. It is *the* meat to use for truly great hamburgers. Chuck is a meat that generally does better in a braise (e.g. chili or pot roast) than dry roasting; if you were to barbecue it, the meat stands a good chance of drying out. A marinade won't penetrate the meat nearly as much as you want it to; by the time it soaks throughout, the outer part of the piece of meat is going to be waterlogged.

                1. m
                  megan May 23, 2005 04:48 PM

                  how about making some texas style chili?

                  or some kabobs?

                  4 Replies
                  1. re: megan
                    HungryGrayCat May 23, 2005 04:53 PM

                    Thanks! I considered chili but really want to barbecue. I'm worried that the meat may be too tough for the quick cooking kabobs require. Has anyone tried to slow cook/smoke a chuck roast?

                    1. re: HungryGrayCat
                      MKatrinaToo May 23, 2005 08:20 PM

                      I've grilled chuck roast--cut into steaks as another poster did--worked out fine.
                      Also did kabobs w/ the chuck steak; marinate and don't overcook is all. Yes it's a bit chewy, but it is tasty.
                      I've also sliced it very thin, scored it in a criss-cross pattern, pounded it and grilled it like that; it's the same prep I use when I make a pork dish (its name escapes me). For the pork, after it's prepped as stated, I dip it in cornmeal and then pan fry it and serve it w/ lettuce, tomato and mayo on kaiser rolls or on a plate w/ three vegetable sides.

                      1. re: HungryGrayCat
                        byrd May 23, 2005 09:39 PM

                        one of the great pieces of meat to bbq, use your standard brisket recipe, only thing different is it should take less time to cook

                      2. re: megan
                        ChiliDude May 24, 2005 07:53 AM

                        Great minds think the same way. Chili is not just for the cool months...it's all-season dish. I was about to suggest it until I saw that you already have done so. I never make chili with ground meat, just cubed roasts.

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