Chuck Roast Barbecue Food

BARBECUED CHUCK ROAST

Steps:

• In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally. , Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SLOW COOKER CHUCK ROAST BARBECUE

Steps:

• Chop onions and place in bottom of 4 quart slow cooker.
• Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
• Mix cola, Worcestershire sauce, vinegar and minced garlic.
• Reserve 1/2 cup for use later, and pour the rest over the meat.
• Cover and cook on high for 6 hours or on low for 10 hours.
• When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
• Discard cooking liquid in slow cooker.
• Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
• Meanwhile, shred roast with two forks.
• When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

SLOW COOKER BARBEQUE

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

MARINATED BARBECUED CHUCK ROAST

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.

SLOW COOKER CHUCK ROAST BARBECUE

Steps:

• Place the roast in the bottom of the crock pot. Sprinkle it evenly with the garlic powder, onion powder, and salt and pepper as desired. Drizzle the barbecue sauce over the roast to coat it as much as possible. Do not add water to the crock pot. Cover the crock pot and cook on low for 6-8 hours or until the meat is tender enough to shred. Remove the roast from the crock pot and place on a large cutting board or tray. With two forks, shred the meat. Return the shredded beef to the crock and stir into the sauce. Cover the crock pot and cook on low for one more hour. Serve the shredded beef on buns or in tortillas.

BBQ POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Sprinkle salt and pepper all over chuck roast.
• Heat oil in a heavy bottomed Dutch Oven. I like to use my Le Creuset.Add chuck roast and cook about 2 minutes a side to sear.
• Add onion and garlic and cook 1 minute.
• Pour bbq sauce on top of chuck roast, lifting it to let some go underneath.
• Cover and place in oven and cook for 2 hours. Remove from oven, turn roast overn and return to oven for 1 hour. I like to cook it uncovered for the last 30 minutes to thicken the sauce.

GRILLED CHUCK ROAST

Steps:

• Heat a charcoal grill until it is red hot.
• Put chuck roast, with netting on, into a bowl.
• Rub the olive oil all over the chuck roast.
• In a small bowl, combine all of the remaining ingredients.
• Dump the spice mix onto the chuck roast, and rub all over the chuck roast until well-coated.
• Spread the coals evenly about in the bottom of the grill.
• Sear all sides of the roast until brown.
• After browned, set the roast on the top grate to one side and put a cast iron skillet half full of water on the lower grate. This catches the drippings from the roast to avoid flare-ups and also provides low, indirect, moisturized heat on the roast to finish it off.
• For good smoke, sprinkle a little bit of moistened mesquite on the coals that have been moved to the sides.
• After arranging things as described above, cover the grill leaving a small vent crack on top.
• You now have about 2 hours left to cook. During this time, you should check and turn the roasts twice. What you are looking for is dark brown over all sides with a 145 degree F center. Add more water if your bottom pan runs out.
• When you have reached the ideal internal temperature, remove the roast from the grill.
• Let the roast rest covered for several minutes.
• Cut in thin slices perpendicular to the grain.

CHUCK ROAST BARBECUE

Steps:

• Brown meat.
• Mix soup, ketchup, vinegar, brown sugar, sauce, mustard, and salt in bowl.
• Put meat in crock pot, then onion and celery.
• Pour sauce on top.
• Cook until meat shreds with fork.
• Crock pot 8-10 hours low-medium.
• Oven: covered 6-8 hours 250 degrees.

BBQ CHUCK ROAST

Steps:

• In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
• Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
• Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

MARINATED GRILLED CHUCK ROAST RECIPE

Steps:

• Gather the ingredients.
• Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.
• Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
• Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.
• Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium-high heat (400 F to 475 F). Sear both sides of the meat over the hot side of the grill, flipping halfway through cooking time, about 10 minutes total.
• Move the meat to the cooler side of the grill, close the lid, and continue to cook to your liking or until the meat registers 130 F to 140 F (medium-rare) on an instant thermometer or probe, 20 to 30 minutes longer. You can also throw in a few wood smoke chips on top of the burners or charcoal for a nice smoky flavor.
• Remove the roast from the grill and allow to rest loosely covered with foil, about 10 minutes. Slice against the grain (do the best you can, the grains can change across the meat due to the configuration of the muscle). Serve with your favorite sauce like chimichurri . Enjoy.

TRAEGER SMOKED CHUCK ROAST

Steps:

• Trim any excess fat from the exterior of the chuck roast. Trim any fat cap down to 1/4" thickness.
• Score the fat cap with a meat knife in 2 directions perpendicular to each other.
• In a bowl, mix all the Beef Rub ingredients.
• Cover your chuck roast with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.
• Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.
• Load the hopper of the Traeger with your chosen wood pellets.
• Turn on the Traeger and move the dial to the "Smoke" setting.
• Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. This means the initial pellets are igniting.
• Close the lid and turn the temperature dial to 250°F. Allow 10-15 minutes for the grill to come up to temperature.
• Remove the chuck roast from the refrigerator and from the plastic wrap. Add some additional leftover rub if any came off, and when the Traeger has reached 250°F, place your meat directly on grill.
• Place a leave in thermometer inside the roast making sure to not touch the bone.
• Close the lid to the Traeger. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor.
• Cook the chuck roast until it reaches about 150-160°F internally.
• At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time.
• Carefully remove the chuck roast and place on a large sheet of aluminum foil.
• Wrap the brisket in opposing directions with three layers of foil, tightly.
• Replace the temperature probe and place back on the Traeger.
• Continue cooking until the internal temperature reaches between 197°-203°F.
• Once the internal temperature hits 197°-203°F, remove the roast from the smoker and place in an empty aluminum pan. Let it rest for 20-30 minutes.
• Pull your smoked chuck roast using a pair or forks or bear claws. Discard any large pieces of fat and the bone.
• After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed.
• Serve immediately or incorporate into another recipe requiring smoked pulled or shredded beef.