Always stayed away from chuck because I like rare steak and chuck isn’t great rare but man… Dry brined this 2lb chuck roast for 18 hours. Then low and slow cook until reverse sear. Turned out so mouthwateringly good I can’t wait to do again.
by MrMasonJar
6 Comments
That looks beautiful but we should really not allow posts that don’t show the cook
You’ve been missing out not cooking with chuck.
Where is this from?
Looks nothing like the chuck roast i buy in California.
Chuck roast is great for so much. Most all of it braised. I love it for pot roast. Sear it and braise in beef broth and red wine or beer. Lots of onions, carrots, celery, and garlic. Usually mix some tomato paste in there. I would love to try a bbq/smoked chick roast.
What temperature did you cook it to? A slow roast like this looks delicious.
That looks like a top blade, but also chuck in general is a pot roast
Looks like a bottom round roast to me….