Ummmm beef
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nicsflyingcircus
Posts: 3,057 Member
So excited. I have a 3lb chuck roast braising away after giving it a good hard sear (5 minutes per side). Salt, pepper, a little garlic, some dehydrated onion in the braising liquid.
Smells like heaven
Smells like heaven
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Replies
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It will be heaven. I can almost smell and taste it from here.0
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Is chuck roast as good as chuck eye or chuck steak? I see it but never had the courage.0
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Now I have to go to the gym with drool dripping down my face.
My only inspiration is there will be a top round steak waiting for me when i get home.
Cauliflower & butter rounds out the rest of my dinner.
Oh what a WOE!0 -
Mmmmmm, roast beast.glossbones wrote: »Is chuck roast as good as chuck eye or chuck steak? I see it but never had the courage.
I find chuck roasts need a more expert cooking. I find they can be tougher, but it sounds like @nicsflyingcircus knows how to cook a roast. Mmmm.0 -
Had chuck roast on Thursday. Yum! @glossbones, yes the chuck roast is cut from the same area as the chuck steak...and just as good.0
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I find chuck roasts need a more expert cooking. I find they can be tougher, but it sounds like @nicsflyingcircus knows how to cook a roast. Mmmm.
That's what I feared. Okay Nic, give it up! I'm willing to try if you'll share your methods!
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It was fantastic. I ate a bowl-full shredded, topped with butter, a little salt and a scoop of the awesome pan juices. Yes, drank the leftover liquid. My two kids with me for dinner ate it up.
To cook a chuck roast, I use 2tbsp olive oil in a 5qt pot. Season with salt and pepper. Sear 5 minutes per widest/flattest sides over medium to medium-high heat. After both sides are seared, I add granulated garlic and dehydrated onion, sometimes some thyme. Drop the heat as low as possible, add a cup of water and pop the lid on tight. Let it braise for 2-3 hrs or so, I like to flip the roast in the liquid halfway through. To finish it, pull the roast carefully to a plate, cover with foil and let it sit 15min or so while you crank the heat to high and reduce the juices left in the pot.
You can either pull the beef into rough chunks, or very carefully slice it thickly. Serve with the delicious pan sauce.0 -
Oh gosh that sounds so good right now. I made one in the crock pot a couple weeks ago with butter, a pack of au jus gravy mix, a pack of ranch mix and pepperoncini. Topped with provolone. Now I want to make that tomorrow.0
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auntstephie321 wrote: »Oh gosh that sounds so good right now. I made one in the crock pot a couple weeks ago with butter, a pack of au jus gravy mix, a pack of ranch mix and pepperoncini. Topped with provolone. Now I want to make that tomorrow.
Yeah, I've done the crockpot too, but love the depth of flavor a hard sear imparts. Plus the pan juice is awesome without adding gravy/seasoning packs(not that there's anything wrong with that), mostly because of the fats that render, better with a sear than just crockpot. My leftover "gravy" has a good 1/4" fat congealed on top of it in the fridge, in a round container about 4" apart.
I'm making a bone-in pork shoulder tomorrow, ~6hrs at 225 (or until 170 degrees internal), pull from the oven for 10 min and drop oven to 170, pop it back in for a holding period of at least one hour but no more than two. I season it liberally with kosher salt and cracked black pepper before roasting. Slices like a dream. If you want to do pulled pork, you go to 180 internal and hold for full 2hrs at 170.0 -
nicsflyingcircus wrote: »auntstephie321 wrote: »Oh gosh that sounds so good right now. I made one in the crock pot a couple weeks ago with butter, a pack of au jus gravy mix, a pack of ranch mix and pepperoncini. Topped with provolone. Now I want to make that tomorrow.
Yeah, I've done the crockpot too, but love the depth of flavor a hard sear imparts. Plus the pan juice is awesome without adding gravy/seasoning packs(not that there's anything wrong with that), mostly because of the fats that render, better with a sear than just crockpot. My leftover "gravy" has a good 1/4" fat congealed on top of it in the fridge, in a round container about 4" apart.
I'm making a bone-in pork shoulder tomorrow, ~6hrs at 225 (or until 170 degrees internal), pull from the oven for 10 min and drop oven to 170, pop it back in for a holding period of at least one hour but no more than two. I season it liberally with kosher salt and cracked black pepper before roasting. Slices like a dream. If you want to do pulled pork, you go to 180 internal and hold for full 2hrs at 170.
I did pulled pork in my slow cooker the other weekend - I think it was 7.5 hours on high and was fantastic!0 -
nicsflyingcircus wrote: »auntstephie321 wrote: »Oh gosh that sounds so good right now. I made one in the crock pot a couple weeks ago with butter, a pack of au jus gravy mix, a pack of ranch mix and pepperoncini. Topped with provolone. Now I want to make that tomorrow.
Yeah, I've done the crockpot too, but love the depth of flavor a hard sear imparts. Plus the pan juice is awesome without adding gravy/seasoning packs(not that there's anything wrong with that), mostly because of the fats that render, better with a sear than just crockpot. My leftover "gravy" has a good 1/4" fat congealed on top of it in the fridge, in a round container about 4" apart.
I'm making a bone-in pork shoulder tomorrow, ~6hrs at 225 (or until 170 degrees internal), pull from the oven for 10 min and drop oven to 170, pop it back in for a holding period of at least one hour but no more than two. I season it liberally with kosher salt and cracked black pepper before roasting. Slices like a dream. If you want to do pulled pork, you go to 180 internal and hold for full 2hrs at 170.
I'm doing a combo of your roast and mine0 -
Ugh this app keeps cutting off half my post0
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glossbones wrote: »Is chuck roast as good as chuck eye or chuck steak? I see it but never had the courage.
Eye roast is really lean - I do love it, though!0 -
Yay thanks for posting that! I may go see if they have any roasts left at the store...
And that pork shoulder recipe. Yum! That's next. Thanks!!0 -
I did a brisket in the slow-cooker once, it was amazing.0
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I use my crockpot weekly and when I do a roast I sear it for a few minutes before putting it in there. Love a good roast and have a great recipe for caveman pulled pork. Sounds yummy!
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chaoticdreams wrote: »I use my crockpot weekly and when I do a roast I sear it for a few minutes before putting it in there. Love a good roast and have a great recipe for caveman pulled pork. Sounds yummy!
That's how I did mine this time, gorgeous sear now it's cooking away, I like it to be shreddable, it smells delicious.0 -
The roasts they had out at the store all looked too small for that amount of cooking time. Which makes me realized, you didn't mention how 'done' your meat was.
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glossbones wrote: »The roasts they had out at the store all looked too small for that amount of cooking time. Which makes me realized, you didn't mention how 'done' your meat was.
For a braised cut like this, well done. For a steak or cut that I can roast... medium rare verging on rare.
The pork today was phenomenal.
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The yummy is strong in that kitchen
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Ohmygod, y'all are making me hungry. I need to take some basic cooking classes. These sound so good, but I don't have the confidence to even select a good roast let alone cook it.0
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I like ground beef and roasts medium to well, but I want my steaks still mooing when they're plopped on my plate. :P
Everyone has to start somewhere Mami. Cooking is pretty easy to me and always an adventure LOL.0 -
My husband went on a meat-cooking rampage over the weekend. Two cornish hens, two whole chickens, a pork boston butt roast (for pulled pork), and a beef brisket, all smoked with mesquite and oak. No hickory smoke or barbecue sauce allowed in my house!
For dinner last night (and lunch today), he made a "casserole": sliced brisket, mozzarella, pulled pork, a bit of sauteed onion and bell pepper, topped with cheddar and more mozzarella. So good!0 -
ceciliaslater wrote: »My husband went on a meat-cooking rampage over the weekend. Two cornish hens, two whole chickens, a pork boston butt roast (for pulled pork), and a beef brisket, all smoked with mesquite and oak. No hickory smoke or barbecue sauce allowed in my house!
For dinner last night (and lunch today), he made a "casserole": sliced brisket, mozzarella, pulled pork, a bit of sauteed onion and bell pepper, topped with cheddar and more mozzarella. So good!
That casserole sounds amazing!!!!0 -
chaoticdreams wrote: »Everyone has to start somewhere Mami. Cooking is pretty easy to me and always an adventure LOL.
True. I do watch YouTube videos to learn how to cut my own hair, why not look up basic meat prep videos?
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I do that! I hated cutting up chickens until I learned how to do it properly. Now it's easy! Somedays I really love the net. 0
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Ohmygod, y'all are making me hungry. I need to take some basic cooking classes. These sound so good, but I don't have the confidence to even select a good roast let alone cook it.
As far as picking out a good piece, ask a butcher. Go to a smaller store if necessary to get the education. Plan to buy something there, even if you can get different meat at a better price elsewhere. Make a friend out of him, and he can tell you the best deals and all that too!0 -
Yeah I want mine mooing, but maybe that pork recipe in the smoker next weekend...0
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KnitOrMiss wrote: »Ohmygod, y'all are making me hungry. I need to take some basic cooking classes. These sound so good, but I don't have the confidence to even select a good roast let alone cook it.
As far as picking out a good piece, ask a butcher. Go to a smaller store if necessary to get the education. Plan to buy something there, even if you can get different meat at a better price elsewhere. Make a friend out of him, and he can tell you the best deals and all that too!
Thanks. 0 -
It's an absolutely gorgeous, sunny day in Kansas, with an expected high of only 73 degrees. And I'm smoking two 8 pound pork shoulders with apple wood. I predict pulled pork in my immediate future! 0
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