I've been a big fan of Chuck (roast) for a long time. I put kosher salt, minced garlic on it, refrigerate over night. Let it rest on counter 30 min, sprinkle a little McCormack steak seasoning on it, fresh cracked pepper, sear it on hot skillet, pop it into 250 degree oven until it reaches rare on thermometer (120 degrees or so). Let it rest, carve it and oh my, melt in your mouth tender, bursting with flavor and perfectly cooked. Think I'll make one tomorrow. You're invited.
I burst out laughing when he said this is a cheap way to feed a family. I eat carnivore, so I was eyeballing the roast and thinking I could get two and a half meals out of it. I'll be trying this. Thanks for sharing.
My dad (also named Joe) always grilled chuck roast. Drizzled in Extra Virgin Olive oil, covered in coarse salt and pepper and lots of fresh garlic slices and fresh chopped parsley tucked inside small pockets. At the time, it was the only steak our family could afford. But to this day: I prefer a grilled chuck to a high-priced filet. These are some of my favorite food memories. Thanks for sharing!
@@jimskarw25 No it's not. I live in a beef heavy state and heck we have cows. Chuck and Ribeye is about as similar as Potate and Orange. Chuck is a upper shoulder cut of meat , ribe eye is just that from the ribe area or more technical the meat following the spine and curvature towards the ribs.
Nice work! I learned the value of chuck roast/steak several years ago when I started searing my roast before putting it in the crockpot to cook while at work. One morning about 0600, I was searing that big roast in the cast iron, Dutch oven and even with no seasoning it smelled fantastic. Smelled so good I had cut off a tiny slice. That tiny slice was so good I had to do it again. About the 4th or 10th slice I started putting my steak seasoning on it.... I drove to work with the meat sweats and the smallest roast you ever seen, sitting in the crock pot.
Pro tip, cook the day before, wrap in foil and refrigerate overnight, the next day, make your fav gravy and gently heat up with the meat sliced thinly, serve in rolls with the gravy and omg they’re incredible, thank you sir for your channel, hope you and Mrs Joe have a beautiful Xmas
Interesting grill set up. Never seen a “firebox” like that before. Using the log as a heat shield was a bit different too. Love seeing the many different ways folks use their cookers
Followed the instructions to the letter, but cooked it on my gas grill. 350 degrees for 45 minutes, then cranked it up to 650 for another 5 minutes. Came out wonderful! Thanks for this video.
Mike…I am trying you method this evening. You followed the instructions to the letter…I trust that that means the flipping and the resting etc. That is what I intend to do.
That does look beautiful but I enjoy my beef more done, dark pink but not red as yours. What timing would you suggest for me to achieve my preferred doneness? Loved your video and going to look for your others.
As a kid we really couldn't afford traditional cuts of steak so mom would get a big chuck roast and have the butcher cut it into 3 approx 1"steaks. Then she would dry brine with salt pepper and meat tenderizer. I can tell you they were delicious and we thought we were eating like Kings. Great job on this cook CJ brought back some memories.
My dad cooked chuck roast like steak to feed us 8 kids, and he used to say we were having “fake steak”. When he would come into some money we would have real steak, but we preferred the “fake steak.” 😂
I’m a first-time viewer…but: I have only encountered a couple other people in my life who handle food like you-by that simple detail-I can tell you have “the touch” with food that can’t be taught…HOWEVER: all your “attention to details” tips are clearly worth their weight in gold 🙏🏼🙏🏼 I will he bingeing your channel and taking attentive note of the way you master your craft 👌🏼
Really it makes sense but not many people think of it. Its more like game meat so either slow cooked or prepped like this is perfect. I'm glad I can now try cook a nice steak instead of slow cook it
I like to sous vide my chuck roast for 24-30 hours at 129 degrees Fahrenheit and then sear it on the cast iron with garlic, butter and sometimes rosemary. It comes out like a giant ribeye. It’s probably my second favorite cut next to a real ribeye. Delicious!
I came here to say the same. Salt over night, cold smoke, sous vide (I like 133 for 24 hours) then sear on the cast iron. You can put the iron on the stove or the grill. Perfect every time.
@@downsouthlouisiana there are multiple videos here on youtube comparing sous vide and reverse sear, end result is practically identical however the process of reverse sear is significantly shorter. To each his own though.
Excellent cook! I use Montreal Steak seasoning on my chuck roast then let it dry marinate in a gallon ziplock bag overnight in the fridge. I pretty much do the same but never thought to let it rest before searing. I will do it that way next time and I'll use the block of wood.
the increase in cancer in US adults under 50 isn't surprising, especially colon cancer. Americans love their meat, even though processed meats such as hot dogs, sausages, ham, bacon, salami, other cold cuts, etc. are known human carcinogens. The World Health Organization has classified red meat, including beef, lamb, and pork, as a probable human carcinogen
Nice work, I also grew up eating chuck roast and steaks. It was what we knew beef tasted like. This one looks beautiful, props to the chef and extra points for a sharp knife.
My dear carnivorous brother, thank you so much!👍 I just tried this. I cooked a piece without your method and it was as tough as a shoe. I used your method and I have melt in your mouth steak ,for half price, that my old busted up mouth can handle Gotta go. Steak is on. Thanks again.
@@mamaandpapajoe I just ate the biggest chunk of beef . Biggest in over thirty years! One bite and I was in heaven. I didn’t even get to the side dishes. One bite, I said “Wow” then it disappeared. It’s sitting very well with me. I’m making some coleslaw for dessert. My family, on both sides were meat cutters and butchers. I grew up on beef and lots of it. I must have eaten a herd of cows worth of chuck roast in my youth, but never like this. I didn’t think it was possible to make chuck as good as a t bone or rib eye. Up to this point, if someone would have told me they could cook the chuck roast I had to a perfect medium rare that would melt in my mouth, I would have thought them to be nuts. Well I was as wrong as I could be. This changes everything This changes everything for the better. I’ll be watching you. 😁👍🥩
I was a free floating soul in the universe until I saw this video at which point I had to incarnate into human form just to 'experience' this! This alone was worth the journey!
This looked absolutely delicious. It was perfectly cooked. I need to get me a chuck roast and give this a try. You got my mouth watering over here. Have a great week my friend. 👍
Chuck roast has that great “beefy” flavor. Many prefer ground chuck for burgers over anything else. This was a great video! Great presentation and technique!
That’s one of the reasons I like top sirloin. It’s affordable, and it’s got good beefy flavor. I love a good ribeye, but they’re expensive. Chuck eye steaks are also good if you can find them. They taste just like a ribeye for half the price!
Looks absolutely delicious! I'm from Seattle's Eastside... we had a family friend named Gene Porter, the 'Man.' He opened up a BBQ restaurant and boy howdy! He sold out every day... And those who enjoyed his Brisket & Ribs, cried when he passed a dozen or so years back. Gene would be proud to have tested you Chuck Roast!
I've been cooking on the Big Green Egg (Formerly Kamadopot or Imperial Kamado) for 40 years. I've done this before. If you want to kick it up a few notches - prepare some Au Jus and prepare some horseradish+sour cream and drag each bite through the Au Jus and then a little horseradish + sour cream mixture. The thumbnail got me. Now I need to pick up a chuck roast for the weekend. Great video.
This looks phenomenal! I'll be slow cooking a roast today for about 6 to 8 hour's on the Weber. You don't need teeth to eat it. Lol happy independence day my brother! May you be blessed....
Thank you! I get these as a roast all the time. I always wondered if I could do a reverse sear on it like a steak but never tried it. Glad you tried it for me. I'm on game now.
Try a quick dry age. Remove from package, pat dry with paper towel, then wrap in fresh paper towels and place on rack you used when seasoning, and re wrap each day for3 days. Btw that was a great looking chuck graded select. Happy trails.
I would expect no less. Nowadays it isn't easy to get a chuck roast with bone-in. I used to get them and they were called "7 bone" if I recall correctly.@@mamaandpapajoe
I wasn't hungry until you started carving up that beautiful piece of meat. I've recently started the carnivore diet - this is going into my recipe collection. THANK YOU!!!!!
I'm just watching your channel for the first time and I'm impressed! You know what you're doing behind both the camera and the grill. Great job. I think I'll try a chuck steak this way also.
Man Dat looks good yeah ...... We cook chuck roasts a lot .... Of course we make gravies with them ... Cajun style , no K-Bouquet , no flour or corn starch , just the meat and onions it comes out dark gravy ..... Take Care Mon Ami....
You have inspired me to be more courageous with chuck roasts. I typically only think of them as a braising cut, but I think that idea is going out the window.
@@mamaandpapajoe I like the pot roast version but also like cooking it like a brisket to shred it for beef sandwiches as well. One of my favorite cuts of meat actually. Just never did it like a steak. Will give that a try for sure.
Great video, thanks for posting this method for cooking a Chuck Roast! I do the same for the roast and I also buy smaller chuck steaks which are a good value, that I cook conventionally on the grill. But reverse searing the roast as you expertly demonstrated here is by far the best for both flavor and value.
Terrific job! Chuck is one of my favorite cuts. I hope people keep turning their nose up at it. If it becomes more popular it'll become way more expensive.
I have a perfectly trimmed 3 pounder in the fridge, salted, on a grate, since yesterday. Im going to do the same basic thing in my oven, but man oh man, I'm doing it your way next time. Fantastic video, I'm your newest subscriber
I'm in San Antonio! Because the Chuck shoulder roast is so affordable I've also smoked it like brisket. Of course if I have a crowd I've got to break down and get a brisket. Love your videos!
Man, it never fails. Any time I see a YT cook with an HEB product, it's an immediate "Home" feeling. Best grocery store, man. One of the reasons I'll never leave the South.
Great cook! Scoring a well-marbled chuck roast like this has been my steak "Cheat" for a while. Sure, there are some parts that are not super-tender, but you can get some super-soft, tastes like ribeye and some firmer, tastes like a strip sections, just slice thinly against the grain for a fraction of what a rib roast or ribeye steak will cost. My only change-up here is sometimes I'll hit it with a jaccard, poke it with a fork, or even take a mallet to it (fun for the kids!), season it with favorite rub, then slather it with a 50/50 mayo-mustard (sometimes a splash of hot sauce), wrap it up and let it marinate in the fridge overnite (or up to 3 days). . . SUBSCRIBED!
Boom! EXACTLY Ram! This was Selwct grade so there were parts that had some chew. Here's a video of a American Wagyu Chuck! You could not tell it from a Prime ribeye. czcams.com/video/FFEV24BKXrg/video.html
Nice technique. I was not expecting the outcome to be particularly great. Chuck roasts have a bit of particularly well marbled muscle and areas that can’t ever be as perfectly balanced. But I’m thinking your technique might be the answer to that problem. Dig the kettle bbq with that section that has the heat chamber, and then it was removable! Very cool. I’m going to be immersing myself into your work to see what else you have to offer ❤
Thank you very much Dsdead. When you get a well marbled one, parts of it will be like an average ribeye and other parts like a flat iron steak with a little chew. The flavor is outstanding! Thanks for watching.
Thank you so much my friend dropped off two of these last night. I put one in the crockpot the other ones in the refrigerator now so I’m gonna use your recipe on my smoker and thank you so much.
@@mamaandpapajoe yeah I cooked it exactly like you cooked it. I have all the equipment it turned out perfect everyone loved it. We also had the other one from the crockpot which was not a big hook. This was a big hit.
I'd much rather eat a crusted, good & browned chuck roast than a boring filet mignon, any day...😋 Thank you so much Mr. Papa J for sharing your cooking skills...👍 ❤ I really enjoy your friendliness & enthusiasm when it comes to good food... *: )*
@mamaandpapajoe tell you what that ginger really made it nice and juicy the family really enjoyed those steaks thanks for the idea of using chuck really makes a great steak on a budget
I wait and get the Chuck on sale when it's a beautiful piece like that mama papa. I usually just sear it and put it in a crock pot. Absolutely can't go wrong
Did anyone else decide to click on this video for no other reason than this man just looks like he knows how to cook some meat? Excited to try this!
😂😂 I appreciate that Xcess, you're gong to love this.
I've been a big fan of Chuck (roast) for a long time. I put kosher salt, minced garlic on it, refrigerate over night. Let it rest on counter 30 min, sprinkle a little McCormack steak seasoning on it, fresh cracked pepper, sear it on hot skillet, pop it into 250 degree oven until it reaches rare on thermometer (120 degrees or so). Let it rest, carve it and oh my, melt in your mouth tender, bursting with flavor and perfectly cooked. Think I'll make one tomorrow. You're invited.
That sounds great is such a versatile cut and I love hearing of the different ways people cook it.
I burst out laughing when he said this is a cheap way to feed a family. I eat carnivore, so I was eyeballing the roast and thinking I could get two and a half meals out of it. I'll be trying this. Thanks for sharing.
😂😂😂 too funny Sue!
Ditto 😂😋
I just see 2 portions I’m animal based 😬
Same! Been carnivore for going on 9 months. Been breaking the bank on ribeyes. Definitely going to give the chuck roast a try!
Started Carnivore 10-30-2023, after 42 days switched to Lion..
Now that roast would be lucky to make it through one meal.
My dad (also named Joe) always grilled chuck roast. Drizzled in Extra Virgin Olive oil, covered in coarse salt and pepper and lots of fresh garlic slices and fresh chopped parsley tucked inside small pockets. At the time, it was the only steak our family could afford. But to this day: I prefer a grilled chuck to a high-priced filet. These are some of my favorite food memories. Thanks for sharing!
Thank you very much Candy, it's amazing how many awesome memories we tend to enjoy involved foods with family. We appreciate you watching.
Chuck-eye tastes every bit as good as ribeye for a fraction of the cost.
Chuck and ribeye are neighbors. 6-12 rib , and 3-5 chuck
( number of ribs per rack)
@candychand7437 Same here in my family, chuck steak are poor man steaks. Ribeye is my favorite tho
@@jimskarw25 No it's not. I live in a beef heavy state and heck we have cows. Chuck and Ribeye is about as similar as Potate and Orange.
Chuck is a upper shoulder cut of meat , ribe eye is just that from the ribe area or more technical the meat following the spine and curvature towards the ribs.
Nice work!
I learned the value of chuck roast/steak several years ago when I started searing my roast before putting it in the crockpot to cook while at work.
One morning about 0600, I was searing that big roast in the cast iron, Dutch oven and even with no seasoning it smelled fantastic.
Smelled so good I had cut off a tiny slice.
That tiny slice was so good I had to do it again.
About the 4th or 10th slice I started putting my steak seasoning on it....
I drove to work with the meat sweats and the smallest roast you ever seen, sitting in the crock pot.
🤣🤣🤣 Great story Rogue, people sleep on the versatility of the chuck roast but it's an awesome cut of meat!
Lol
❤😂
🤣🤣🤣🤣🤣🤣🤣
Same
Pro tip, cook the day before, wrap in foil and refrigerate overnight, the next day, make your fav gravy and gently heat up with the meat sliced thinly, serve in rolls with the gravy and omg they’re incredible, thank you sir for your channel, hope you and Mrs Joe have a beautiful Xmas
That's sound damn good Blue, great idea. Have a merry Christmas.
I like your style
No need for rolls or any kind of bread! Just eat it the way God made it! Plain! Carnivore!
Xmas? On it face so wrong.
yes, make some Kloesse, potato dumplings with the meat and gravy. That is soooo good. Eating the german way.
Joe, I am a broke graduate student. This looks like a great way to prep a few meals at a decent price. I can't wait to try it. Thanks for sharing.
This is the ticket Pyre, it will go a long way. Thanks for watching.
Watch the grocery store ads. There is usually $5/pound roast every other week. Get a Jaccard and you will be eating well with tender meat.
Interesting grill set up. Never seen a “firebox” like that before. Using the log as a heat shield was a bit different too. Love seeing the many different ways folks use their cookers
Thanks for watching Kent. That attachment is called a Smokenator.
Followed the instructions to the letter, but cooked it on my gas grill. 350 degrees for 45 minutes, then cranked it up to 650 for another 5 minutes. Came out wonderful! Thanks for this video.
Wow! Awesome job Mike! Glad you made it happen!
Mike…I am trying you method this evening. You followed the instructions to the letter…I trust that that means the flipping and the resting etc. That is what I intend to do.
That does look beautiful but I enjoy my beef more done, dark pink but not red as yours. What timing would you suggest for me to achieve my preferred doneness? Loved your video and going to look for your others.
This is one of my favorite things to do with a bottle of Irish whiskey at hand. Makes for a great Friday night.
Damn Trooper! I think we need to sit down and cook one together!
@@mamaandpapajoe - Anytime!!
I look for the chuckeye steaks when I don't want to pay for a ribeye. I like the flavor. You sir, are a grill master!
Thank you kindly Paul, we appreciate you watching.
Same! Chuck eye or “the poor man’s ribeye”..so good
@@TraderLDKnowsused to be lol. Secret is out, and it's damn near as much as the ribeye!!!
@@bobbykgb so true! what a shame 😩
yes chuck eye use to be cheap a few years ago but anymore they cost about the same as a ribeye. @@TraderLDKnows
As a kid we really couldn't afford traditional cuts of steak so mom would get a big chuck roast and have the butcher cut it into 3 approx 1"steaks. Then she would dry brine with salt pepper and meat tenderizer. I can tell you they were delicious and we thought we were eating like Kings.
Great job on this cook CJ brought back some memories.
That gives me a warm and fuzzy! So much versatility and flavor in that "lesser" cut of meat.
This tells you a thing about what folks know or don't. The super fatty chuck roast slowed cooked...nothing can beat it. That is super gourmet.
because you WERE eating like Kings
My dad cooked chuck roast like steak to feed us 8 kids, and he used to say we were having “fake steak”. When he would come into some money we would have real steak, but we preferred the “fake steak.” 😂
Skinny girls, chubby girls, white girls, brown girls….they like a different cuts….they all got something to love. 😂
I’m a first-time viewer…but: I have only encountered a couple other people in my life who handle food like you-by that simple detail-I can tell you have “the touch” with food that can’t be taught…HOWEVER: all your “attention to details” tips are clearly worth their weight in gold 🙏🏼🙏🏼 I will he bingeing your channel and taking attentive note of the way you master your craft 👌🏼
Your comment is greatly appreciated Joy, thank you so much for supporting us!
You've never seen someone who knows what they're doing cook or grill then...
After watching you, I cut my pot roast into steaks. I just did them in the oven , and then, the cast iron skillet. What a difference. Thank you!
That's aw3som3 Woodcutter, glad to hear it worked out. Thanks for your support.
Really it makes sense but not many people think of it. Its more like game meat so either slow cooked or prepped like this is perfect. I'm glad I can now try cook a nice steak instead of slow cook it
Great job! An artist knows how to use simple tools to get the job done beautifully and this man is an artist.
Thank you very much Mick, we appreciate you watching.
I've always used a chuck roast for making pot roast but you sir have created a true masterpiece.
It's such a versatile cut of meat Saltydog, thanks for watching.
I like to sous vide my chuck roast for 24-30 hours at 129 degrees Fahrenheit and then sear it on the cast iron with garlic, butter and sometimes rosemary. It comes out like a giant ribeye. It’s probably my second favorite cut next to a real ribeye. Delicious!
I've sous vide several ribeye Marc but I've never thought about doing a Chuck. Thanks for the idea.
I came here to say the same. Salt over night, cold smoke, sous vide (I like 133 for 24 hours) then sear on the cast iron. You can put the iron on the stove or the grill. Perfect every time.
I too have done sous vide with chuck roast. 155F for about 30 hours. Check out Serious Eats-Kenji Lopez.@@mamaandpapajoe
@@downsouthlouisiana there are multiple videos here on youtube comparing sous vide and reverse sear, end result is practically identical however the process of reverse sear is significantly shorter. To each his own though.
@@Dabby724 I don't need videos, I've tried from experience. The reverse sear is tough, even with wagyu. The science backs it up also.
Excellent cook!
I use Montreal Steak seasoning on my chuck roast then let it dry marinate in a gallon ziplock bag overnight in the fridge. I pretty much do the same but never thought to let it rest before searing.
I will do it that way next time and I'll use the block of wood.
I've got some Montreal Mark, I guess it's time to break it out.
My mouth was watering all over the kitchen table just watching him cut that absolutely amazing. God bless you.
🤣🤣 Thanks so much for watching Razlo, we appreciate you.
The only three things missing: horseradish, Yorkshire pudding and a pint of Guinness.
🤣🤣🤣 I'm definitely good for all three Bradley, sounds like a party.
And more cooking ! Blood dripping !🤢
the increase in cancer in US adults under 50 isn't surprising, especially colon cancer. Americans love their meat, even though processed meats such as hot dogs, sausages, ham, bacon, salami, other cold cuts, etc. are known human carcinogens. The World Health Organization has classified red meat, including beef, lamb, and pork, as a probable human carcinogen
Nice work, I also grew up eating chuck roast and steaks. It was what we knew beef tasted like. This one looks beautiful, props to the chef and extra points for a sharp knife.
Thanks KC, it's such a versatile cut of meat.
Chuck steak marinated in equal parts Italian and Russian dressing was EVERYTHING
I really don't think Texans will ever understand how spoiled they are by HEB. I'd have to pay $25+ for that Chuck Roast in NC. Gorgeous cook on that.
Ain't that the truth, top 3 in the nation Amocoru. Thanks for watching.
Lol, I live n TX, yes, h.e.b even the seafood 😊
My dear carnivorous brother, thank you so much!👍
I just tried this. I cooked a piece without your method and it was as tough as a shoe.
I used your method and I have melt in your mouth steak ,for half price, that my old busted up mouth can handle
Gotta go. Steak is on. Thanks again.
That is so awesome to hear Chops. I love it and thanks for watching.
@@mamaandpapajoe
I just ate the biggest chunk of beef . Biggest in over thirty years! One bite and I was in heaven. I didn’t even get to the side dishes. One bite, I said “Wow” then it disappeared. It’s sitting very well with me. I’m making some coleslaw for dessert.
My family, on both sides were meat cutters and butchers. I grew up on beef and lots of it. I must have eaten a herd of cows worth of chuck roast in my youth, but never like this. I didn’t think it was possible to make chuck as good as a t bone or rib eye.
Up to this point, if someone would have told me they could cook the chuck roast I had to a perfect medium rare that would melt in my mouth, I would have thought them to be nuts. Well I was as wrong as I could be. This changes everything
This changes everything for the better.
I’ll be watching you. 😁👍🥩
I'm doing the happy dance! 🤣🤣
@@mamaandpapajoe
Me too.😁
I was a free floating soul in the universe until I saw this video at which point I had to incarnate into human form just to 'experience' this! This alone was worth the journey!
🤣🤣🤣 You're going bto make my head so big, I won't be able to wear my cap Trider! Thanks for watching.
My Mouth is actually watering right now. That looks absolutely delicious
Thanks for watching Jebb, bone in was definitely the ticket.
@@mamaandpapajoe I agree
This looked absolutely delicious. It was perfectly cooked. I need to get me a chuck roast and give this a try. You got my mouth watering over here. Have a great week my friend. 👍
Thanks so much much for watching 4seasons, you're going to enjoy it cooked this way.
could you do this in a oven then sear it on stove top when done? if so what temp would you have the oven on ? cheers!@@mamaandpapajoe
That roast was bleeding !🤢
Chuck roast has that great “beefy” flavor. Many prefer ground chuck for burgers over anything else.
This was a great video!
Great presentation and technique!
So flavorful William, thanks for watching.
Very true. We had chuck roast just about every Sunday when I was growing up. It was always braised though.
That’s one of the reasons I like top sirloin. It’s affordable, and it’s got good beefy flavor. I love a good ribeye, but they’re expensive. Chuck eye steaks are also good if you can find them. They taste just like a ribeye for half the price!
The chuck is the name of the meat right next to the rib roast. The first 3" can be as delicious as a rib steak, one of my favorites. Good job
I agree, and it's such a versatile cut of meat. Thanks for watching.
I was raised on chuck steak. Mom made it taste great. Thank you for bringing this great cut of meat to light!
Glad you enjoyed it Mike, thanks for your support.
Looks absolutely delicious! I'm from Seattle's Eastside... we had a family friend named Gene Porter, the 'Man.' He opened up a BBQ restaurant and boy howdy! He sold out every day... And those who enjoyed his Brisket & Ribs, cried when he passed a dozen or so years back. Gene would be proud to have tested you Chuck Roast!
Thanks a lot Randall, nothing better than great bbq!
I looked because folks also call me Papa Joe. Glad I found ya Papa Joe! Loved your video!
My man! That's pretty cool Joseph! Where are you located? Thanks for watching.
Looks delicious. I love chuck steak I don't mind the extra chew I actually prefer it, I know I'm weird lol
I totally agree Danny, you can't beat the flavor it brings. Thanks for watching.
It doesnt need to be chewy. Sousvide at 129F for 2 days. This cut will not dry out from it. Tender like rib eye.
Yum
I make a pot roast every Sunday in the cool months for my family. I’m definitely going to try this in the warm months.
Great video
Sounds great Strapper, I cooked my very first pot roast a few months back and fell in love with the dish! Thanks for watching.
Yea my mom used to make pot roast with chuck. Going to try it this way while its still grilling weather.
Some fresh crushed garlic and rosemary with a little olive oil never hurts . Yum yum yum
That's always going to work Jacob!
No rosemary for me!
@@allanheinrich7184 how about some Greek oregano with crushed garlic instead
That works for me too.
I've been cooking on the Big Green Egg (Formerly Kamadopot or Imperial Kamado) for 40 years. I've done this before. If you want to kick it up a few notches - prepare some Au Jus and prepare some horseradish+sour cream and drag each bite through the Au Jus and then a little horseradish + sour cream mixture. The thumbnail got me. Now I need to pick up a chuck roast for the weekend. Great video.
Thanks for the tips Mike! It sounds like you know exactly how to get it done. I'm on it!
This looks phenomenal! I'll be slow cooking a roast today for about 6 to 8 hour's on the Weber. You don't need teeth to eat it. Lol happy independence day my brother! May you be blessed....
🤣🤣🤣 I'm kinda on the way to changing my mind Billy. I recently did my first Chuck pot roast and the wife and I loved it. Happy 4th!
@@mamaandpapajoe we all can learn together, everyone has their own ways. So long as it's good 😊.
Chuck roast going up by the second 😂😂😂😂😂😂😂😂😂😂😂😂😂
🤣🤣 Thanks for watching Davis.
I think the best thing any steak can get is the smoke time that you gave this chuck. Looks and tastes great.
I agree 100% Heritic, thanks for watching.
spot on joe. using a chunk of wood as a heat shield-good call.
Thanks for watching, that wood is a pretty good hack.
@@mamaandpapajoe What kind of wood did you use does it matter? Did you add some wood chips to the back for flavor? what kind??
You are so genuine - and deliver your knowledge brilliantly. Thank You
So nice of you Dean, we really appreciate you watching.
I haven't cooked with reverse searing. What you made looked absolutely yummy
Reverse searing is the ticket Estroud, try it and you won't look back. Thanks for watching.
" Tell me you don't want a piece of that " NOPE...I want the WHOLE THING !!!
A man that likes his steak like me! GIDDYUP! Thanks for watching Andrew!
Oh man my mouth watering watching you slice into that.
Thanks for watching Russel, that bone in really makes it special!
Very nicely done. Straight to the point, zero fluff, informative, positively spot on. Just subscribed.
Thanks for watching Yong, we appreciate your support.
Thank you! I get these as a roast all the time. I always wondered if I could do a reverse sear on it like a steak but never tried it. Glad you tried it for me. I'm on game now.
Yes you can Rytiski! Thanks for watching.
Try a quick dry age. Remove from package, pat dry with paper towel, then wrap in fresh paper towels and place on rack you used when seasoning, and re wrap each day for3 days. Btw that was a great looking chuck graded select. Happy trails.
Keep refrigerated. Sure you knew that but others may not.
Great idea I will definitely try this. Thanks
That was an amazingly well marbled chuck roast to start with. Having bone-in just adds to the flavor. Excellent job!
Mark, you know I gnawed on that bone off camera....🤣🤣🤣
I would expect no less. Nowadays it isn't easy to get a chuck roast with bone-in. I used to get them and they were called "7 bone" if I recall correctly.@@mamaandpapajoe
That was gorgeous! Well prepped, well executed, looks amazing!!
Thank you very much Superdad! Appreciate you watching.
Chuck roast is always my "go to" beef. It's always very flavorful. Been grilling them for a long time. Leftovers with egg noodles.
It's a really versatile cut of meat thanks for watching.
I wasn't hungry until you started carving up that beautiful piece of meat. I've recently started the carnivore diet - this is going into my recipe collection. THANK YOU!!!!!
Thanks very much for watching Tintrach, you're going to love this!
LOVE YOUR ENTHUSIASM….!1 MAKE STEAK GREAT AGAIN…! ❤🔥🇺🇸
We really appreciate your support Doninator, thanks!
Looks fantastic. Sure love me some Chuck. Grilled, smoked, pan fried, braised, stewed, you name it. Keep on rockin'! 🤟
You sound like me Harry! Fried, dyed or laid to the side! 🤣🤣🤣
Too rare for me, but it still looks delicious!
Thanks for watching Faith, you'll just have to cook yours a little longer. You should definitely try it.
That's good preparation and good good broiling method. That is a good Chuck steak. The same as your hamburger.
Thanks very much for watching Daniel.
I hope you gave the pup a little treat!
🤣🤣🤣 That pooch plays me like a fiddle every time he smells meat Dan!
Papa Joe- you’re an inspiration! Perfectly simple instruction. Grateful to you for sharing.
I appreciate that Michael, thanks for your support.
I've always asked myself why not grill a chuck roast because they are delicious! Great video
Exactly! More people have now done it and say that they enjoy it. Thsnks for watching and go get one.
Give that puppy a bite...lol
That dog is a little con man PJJ, he gets his 😅😅😅
Love the way you did this. Thanks for clear and easy instructions! That looks amazing!
So happy you enjoyed it Kevin, thanks for watching.
I'm just watching your channel for the first time and I'm impressed! You know what you're doing behind both the camera and the grill. Great job. I think I'll try a chuck steak this way also.
I really appreciate that Kevin, you're going to love it! Thanks for watching.
That looks amazing!! My mouth is watering! Thanks for the tip!
I hope you try it a sone point Rose, thanks for watching.
Using the wood to block direct heat is a great trick, going to use add that one to the repertoire
Thanks for watching Waves.
" tell me you want a piece of that "
Nope. I'd like several pieces please!!!
Great job sir!!!
I got you Truethought! Thanks for watching!
Man Dat looks good yeah ...... We cook chuck roasts a lot .... Of course we make gravies with them ... Cajun style , no K-Bouquet , no flour or corn starch , just the meat and onions it comes out dark gravy ..... Take Care Mon Ami....
That sounds like a winner Cajun, thanks for watching.
You have inspired me to be more courageous with chuck roasts. I typically only think of them as a braising cut, but I think that idea is going out the window.
For sure, it's a versatile cut and I definitely like trying new things and ideas.
OMG that looks scrumptious! Work of art! I hope mine comes out like that!
You can make it happen Trilla! Thanks for watching.
Nicely Done !!!
Thank you very much for watching Greg!
Great idea using a piece of wood to block the heat. Thanks for the content. Can’t wait to try it.
You're going to love it Scott, thanks for watching.
Looks delicious 😋 I’m going to try it this week. Thanks for the video bro 👍🏾
Hope you enjoy Ray, get the most marbled one you can find.
Got it 👍🏾 thank you my brother 🙌🏾
Never done a chuck roast like a steak. Going to have to give it a try as that looked great. Thanks CJ!
It's such a versatile cut of meat Troy. I'm not a fan of the pot roast version though.
@@mamaandpapajoe I like the pot roast version but also like cooking it like a brisket to shred it for beef sandwiches as well. One of my favorite cuts of meat actually. Just never did it like a steak. Will give that a try for sure.
Had to take a double take! Thought it was Bishop T D Jakes. I was like, "he's grilling now?!?!?" 😂 Great recipe!
🤣🤣🤣🤣 Too funny! Thanks for watching RNS.
This carnivore here wants some of that baby!!!!!!!! wow~! beauty. Great Job Sir ;)
Thank you very much, we appreciate you watching.
Great video, thanks for posting this method for cooking a Chuck Roast! I do the same for the roast and I also buy smaller chuck steaks which are a good value, that I cook conventionally on the grill. But reverse searing the roast as you expertly demonstrated here is by far the best for both flavor and value.
Great tip about those chuck steaks Sixgun. Reverse searing in my go to method, especially for thicker steaks. Thanks for watching.
Terrific job! Chuck is one of my favorite cuts. I hope people keep turning their nose up at it. If it becomes more popular it'll become way more expensive.
Along with everything else, It's already climbing in price, thanks for watching.
I have a perfectly trimmed 3 pounder in the fridge, salted, on a grate, since yesterday. Im going to do the same basic thing in my oven, but man oh man, I'm doing it your way next time. Fantastic video, I'm your newest subscriber
Thanks a lot Luke! I've done it in the oven before as well with good results. I just hate the smoke in the kitchen when searing.
I'm in San Antonio! Because the Chuck shoulder roast is so affordable I've also smoked it like brisket. Of course if I have a crowd I've got to break down and get a brisket. Love your videos!
Yes Joseph, it's delicious smoked like a Brisket. Thank you so much for watching. Where in SA are you located?
@@mamaandpapajoe out near Seaworld
Man, it never fails. Any time I see a YT cook with an HEB product, it's an immediate "Home" feeling. Best grocery store, man. One of the reasons I'll never leave the South.
I totally agree, HEB is the best Dat Man. Great meats and produce! Thanks for watching.
Great cook! Scoring a well-marbled chuck roast like this has been my steak "Cheat" for a while. Sure, there are some parts that are not super-tender, but you can get some super-soft, tastes like ribeye and some firmer, tastes like a strip sections, just slice thinly against the grain for a fraction of what a rib roast or ribeye steak will cost.
My only change-up here is sometimes I'll hit it with a jaccard, poke it with a fork, or even take a mallet to it (fun for the kids!), season it with favorite rub, then slather it with a 50/50 mayo-mustard (sometimes a splash of hot sauce), wrap it up and let it marinate in the fridge overnite (or up to 3 days). . .
SUBSCRIBED!
Boom! EXACTLY Ram! This was Selwct grade so there were parts that had some chew. Here's a video of a American Wagyu Chuck! You could not tell it from a Prime ribeye. czcams.com/video/FFEV24BKXrg/video.html
@@mamaandpapajoe Thanks for link, I will check it.!.!
We always had chuck steak when I was a kid. Great on the grill and a decent amount of meat and leftovers.
It's a really versatile cut of meat that has gotten expensive recently Dave.
That looked delicious. Man knows what he is doing for certain.
Thanks Bdenied, have a merry Christmas!
I am going to do this tonight, my roast is 3.33#, along with a 1.65# T bone... Great vid, thanks PJ...
It is a really versatile cut of meat Rooster.... especially when well marbled. Good luck.
Nice technique. I was not expecting the outcome to be particularly great.
Chuck roasts have a bit of particularly well marbled muscle and areas that can’t ever be as perfectly balanced.
But I’m thinking your technique might be the answer to that problem.
Dig the kettle bbq with that section that has the heat chamber, and then it was removable! Very cool. I’m going to be immersing myself into your work to see what else you have to offer ❤
Thank you very much Dsdead. When you get a well marbled one, parts of it will be like an average ribeye and other parts like a flat iron steak with a little chew. The flavor is outstanding! Thanks for watching.
Mama. Papa. I’m new to your channel. Subscribed. I’m Deep South. Learned to make “other” cuts of meat my “ribeye”. Great job. Thank you
We appreciate your support Dewey, thanks very much. Welcome aboard!
Looking good brother! 👍 I would be claiming that piece with the bone! 😁😋
You know it Dad! I needed privacy while I nawed on it...🤣🤣🤣
@@mamaandpapajoe oh yeah!!!
I love tri tips...but a chuck roast is half the cost and looks like a viable alternative to me. Thanks for the video!
Thanks very much for watching. Definitely a cheaper cut.
Thank you so much my friend dropped off two of these last night. I put one in the crockpot the other ones in the refrigerator now so I’m gonna use your recipe on my smoker and thank you so much.
You're going to love it Robert, thanks for watching.
@@mamaandpapajoe yeah I cooked it exactly like you cooked it. I have all the equipment it turned out perfect everyone loved it. We also had the other one from the crockpot which was not a big hook. This was a big hit.
That's awesome dude, congrats!
Chuck roast and chuck eye steaks are my favorite cuts.
I agree Phil, they pack so much flavor.
When I was a DJ, my air name was Chuck Roast.
🤣🤣🤣 Good one!
I'd much rather eat a crusted, good & browned chuck roast than a boring filet mignon, any day...😋 Thank you so much Mr. Papa J for sharing your cooking skills...👍 ❤ I really enjoy your friendliness & enthusiasm when it comes to good food... *: )*
You are so welcome Poppykok, your comment is truly appreciated.
Wow this steak looks amazing! Thanks for the video 👏🏻
Thanks for watching Best In Taste.
Thank you! I had never thought about grilling a roast, this is fantastic.
Thanks for watching Dan, be sure to let me know if you cook one.
Man that looks good I've got a chuck roast marinating in some ground fresh ginger right now to make it extra tender when I cook it up as some steaks
Giddyup! Let me know how it turns out Brandon.
@mamaandpapajoe tell you what that ginger really made it nice and juicy the family really enjoyed those steaks thanks for the idea of using chuck really makes a great steak on a budget
BOOM!
that roast is beautiful when you are putting it on the grill. between drying over night, the seasoning and trussing, it looks good enough to eat raw!
Thanks JLG. That over night salting does wonders for most protein. We appreciate you watching.
I think he did! 😅
I’ve been wanting to try this for a long time. Thanks for sharing, it looks fabulous!
You are so welcome Tim, thanks for watching.
This looks wonderful!❤
Much appreciated Hopesellers!
Oh SNAP!! Once again, you killed it!! How long was your total cook time?
Thanks JAK, right at an hour smoking and then about a total of 8 mins searing. I flipped every 30 seconds.
What the heck! I didn't know TD Jakes is making food videos now.
🤣🤣🤣🤣🤣🤣
🤣🤣🤣 Too funny Hammer, thanks for watching.
🤣🤣
I wait and get the Chuck on sale when it's a beautiful piece like that mama papa. I usually just sear it and put it in a crock pot. Absolutely can't go wrong
I stockpile them whenever I find them. I'll figure out what to do later. 🤣🤣
To quote Smokey from the movie Friday.........
Daaaaaaaaaaaammmmm
🤣🤣🤣🤣🤣 Thanks for watching Todd!