Slow cooked chuck roast. Perfect for this cold weather.
Slow cooked chuck roast. Perfect for this cold weather.
by nooyork
30 Comments
RenaissanceViking
So tender, that spice blend just makes it flavour wise, perfect for wintertime like you said, enjoy all.
megamisanthropic
Throw some potatoes and carrots in there next time
EnormousD
Beautiful bit of chuck there, you couldn’t go far wrong starting with something that nice to be fair!
Beavis2210
You ever think about putting that rub on AFTER the sear? Salt, oil, sear. Then add all that flavor. Nothing gets burned. Meat gets seared.
ComradeKachow
You got a recipe
TheSpotQuestionMark
You need to put a NSFW on this. Looks good.
WetFawter
Looks like I know what I’m doing tomorrow now 😂
Ancient-Chinglish
very pleasing sounds
GentrifiedSocks
I like adding it back to the cooker for a tiny bit after the shred
prettyokaycake
that’s a lot of burnt spices. that’s gotta be acrid as all get out.
just do salt to sear, remove and add veggies/aromatics and toast your spices in that, then add back meat and water/stock.
Object-Level
Omg that looks fantastic! Id eat in top of white rice 😍
[deleted]
[deleted]
EfraLu
Bravo
Important-Slip-4057
I just finished eating BBQ and am stuffed but that looked really really good!
Negative-Machine5718
Where the vegetables tho
Odd_Cat9557
Burn spices was not necessary. Just sear meat then put it aside then put onions and spices then water or even beer/wine whatever and then put meat back in it.
You are starting the slow cook process by burning spices/meat so the taste will inevitably spread to the sauce and cook for hours which is really bad.
artie_pdx
That would make for some great tacos!
Orumpled
I just made this but no spices like that. Seared meat. Salt pepper on meat. Added a can of Guinness. Added a bunch of onions, carrots and potatoes. Onion soup mix (yes I grew up in 70’s), thyme and garlic cloves. In the oven 300 for as long as I can minimum 6 hours. Full meal, super yummy.
brewsota32
How do you get yours so tender and mine typically end up rubbery? I feel like I’m missing something. Does adding water help
Prestigious-Fig-5513
Another dissenter about the seared spices.
When they burn, they’re bad. Instead lightly toast them in oil separately, then add them when you’re adding the water.
ETA. Ofc I’m sure it looks and tastes great. Good job on the cook and video.
Prestigious_Math2865
I/we eat some of the best steaks available fairly frequently, but “Mississippi pot roast” (with a chuck) is my absolute favorite meat of all time.
cmdubya
I recently did a chuck roast in the sous vide… took me 30 hours. While it was good, what I really thought was “I miss the pot roasts my grandmother used to make”… She always used a Dutch oven and they always turned out so tender like this.
This is the best way in my opinion.
Mcgarnicle_
So there’s a thing now, where people do weird motions to show you food they cooked. I find it stupid how much time you put into filming this. Do you wear a GoPro 24/7?
00_bob_bobson_00
Do you have the largest hands in the world, or is that a tiny chuck roast?
Guavadoodoo
Sanmitch time!
mwpdx86
What are all those spices????? I need this
Hot-Steak7145
Needs more veggies in that pot. Load it with carrots, potatoes, onions, and peppers. They all season each other
Kona1957
Mine comes out very similar after a sous vide and then a couple of hours on high in the crock pot. I then slap it on fresh home made flour or corn tortillas with guacamole.
scooblyboop
You know if you let it cool down before you shred it it won’t be as dry where you have to add a bunch of juice to it
YeetMcManus
good god people are miserable in here lmao, it looks great
30 Comments
So tender, that spice blend just makes it flavour wise, perfect for wintertime like you said, enjoy all.
Throw some potatoes and carrots in there next time
Beautiful bit of chuck there, you couldn’t go far wrong starting with something that nice to be fair!
You ever think about putting that rub on AFTER the sear? Salt, oil, sear. Then add all that flavor. Nothing gets burned. Meat gets seared.
You got a recipe
You need to put a NSFW on this. Looks good.
Looks like I know what I’m doing tomorrow now 😂
very pleasing sounds
I like adding it back to the cooker for a tiny bit after the shred
that’s a lot of burnt spices. that’s gotta be acrid as all get out.
just do salt to sear, remove and add veggies/aromatics and toast your spices in that, then add back meat and water/stock.
Omg that looks fantastic! Id eat in top of white rice 😍
[deleted]
Bravo
I just finished eating BBQ and am stuffed but that looked really really good!
Where the vegetables tho
Burn spices was not necessary. Just sear meat then put it aside then put onions and spices then water or even beer/wine whatever and then put meat back in it.
You are starting the slow cook process by burning spices/meat so the taste will inevitably spread to the sauce and cook for hours which is really bad.
That would make for some great tacos!
I just made this but no spices like that. Seared meat. Salt pepper on meat. Added a can of Guinness. Added a bunch of onions, carrots and potatoes. Onion soup mix (yes I grew up in 70’s), thyme and garlic cloves. In the oven 300 for as long as I can minimum 6 hours. Full meal, super yummy.
How do you get yours so tender and mine typically end up rubbery? I feel like I’m missing something. Does adding water help
Another dissenter about the seared spices.
When they burn, they’re bad. Instead lightly toast them in oil separately, then add them when you’re adding the water.
ETA. Ofc I’m sure it looks and tastes great. Good job on the cook and video.
I/we eat some of the best steaks available fairly frequently, but “Mississippi pot roast” (with a chuck) is my absolute favorite meat of all time.
I recently did a chuck roast in the sous vide… took me 30 hours.
While it was good, what I really thought was “I miss the pot roasts my grandmother used to make”…
She always used a Dutch oven and they always turned out so tender like this.
This is the best way in my opinion.
So there’s a thing now, where people do weird motions to show you food they cooked. I find it stupid how much time you put into filming this. Do you wear a GoPro 24/7?
Do you have the largest hands in the world, or is that a tiny chuck roast?
Sanmitch time!
What are all those spices????? I need this
Needs more veggies in that pot. Load it with carrots, potatoes, onions, and peppers. They all season each other
Mine comes out very similar after a sous vide and then a couple of hours on high in the crock pot. I then slap it on fresh home made flour or corn tortillas with guacamole.
You know if you let it cool down before you shred it it won’t be as dry where you have to add a bunch of juice to it
good god people are miserable in here lmao, it looks great