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May 23, 2005 04:37 PM

Lots of chuck roast

  • h

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?

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  1. how about making some texas style chili?

    or some kabobs?

    4 Replies
    1. re: megan

      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

        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

          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

          Great minds think the same way. Chili is not just for the cool'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.

        3. j
          JK Grence (the Cosmic Jester)

          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. 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. 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 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

       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!


              2. 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.