Smoky Braised Chuck Roast Recipes

BOBBY'S SMOKED CHUCK ROAST

Bobby's Smoked Chuck Roast image

Smoked chuck roast with a burnt end option.

Provided by Bobby

Categories Main Dish Recipes Roast Recipes

Time 7h

Yield 12

Number Of Ingredients 7

Ingredients

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon Montreal steak seasoning
1 (3 pound) chuck roast, or more to taste
½ cup barbeque sauce
¼ cup brown sugar

Steps:

Preheat a smoker to 275 degrees F (135 degrees C).
Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
Smoke meat for 1 1/2 to 2 hours more.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 9.4 g, Cholesterol 51.7 mg, Fat 12.8 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 960.8 mg, Sugar 7.3 g

BRAISED CHUCK ROAST

Braised Chuck Roast image

Provided by Food Network

Categories main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons duck fat
3 large Spanish onions, chopped
1 pound carrots, chopped
6 ribs celery, chopped
8 cloves garlic, minced
1 tablespoon fresh thyme
3 bay leaves
1 teaspoon rosemary
2 cups good red wine
4 cups veal stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Mashed potatoes, polenta or roasted vegetables, for serving, optional

Steps:

Preheat oven to 350 degrees F.
Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

SMOKY CHUCK ROAST

Smoky Chuck Roast image

You get outdoor barbecue flavor indoors with this juicy roast - Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1/4 cup water
1 tablespoon Liquid Smoke, optional
1 tablespoon brown sugar
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground nutmeg
1/2 teaspoon mustard seed
1/4 teaspoon pepper
1 boneless beef chuck roast (2 to 3 pounds)
1/4 cup barbecue sauce

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag; refrigerate for 8 hours, turning once. , Drain and discard marinade. Place roast in a greased 2-1/2-qt. baking pan. Cover and bake at 325° for 1-1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10-12 minutes longer or until beef is tender.

Nutrition Facts :

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