Elegant chuck roast dinner??

Discussion in 'Food & Cooking' started by koukouvagia, Nov 3, 2012.

  1. koukouvagia

    koukouvagia

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    Dry roasting a chuck roast? I usually braise it but I'm thinking, can I roast it?  I don't mean like a regular roast beef where it's red in the middle.  Obviously this will have to cook through.  I recall asking this question before about an elegant pork butt dinner and I was so pleased with French Fries' method that I've roasted it a few times for dinner parties.  Here's that thread http://www.cheftalk.com/t/67835/elegant-pork-butt-dinner

    So I'm thinking about using the same cooking method to do this chuck roast.  Think it'll work?
     
    Last edited: Nov 5, 2012
  2. koukouvagia

    koukouvagia

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    Update:  Since I could find zero information on how to dry roast I went ahead and made the chuck into a killer pot roast using a recipe from the Pioneer Woman.  It was excellent but I still want to know if I can dry roast a chuck. 
     
  3. jimbo68

    jimbo68

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    My personal opinion and experience is that a chuck roast is way too tough to dry roast.
     
  4. maryb

    maryb

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    I slow smoke chuck dry so yes it can be done. I do foil (I do not add any liquid) during the last 2 hours though. So it is a combo dry roast and self braise at the end.
     
  5. scubadoo97

    scubadoo97

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    Sure it can be dry roasted. As MaryB indicated smoking is a method of low temperature dry roasting. Here lower temps are preferred over high heat roasting for tough cuts like chuck and brisket. The connective tissue that makes these cuts tough and the fat break down and provide a lot of moisture in the finished product. The end result can be very tender and moist. No reason why this can't be done in an oven with no smoke. And elegance is more about presentation
     
  6. koukouvagia

    koukouvagia

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    Thanks MaryB, I have a smoker but I'd like to try it in the oven.  And in the end you to wrap in foil which I consider braising in its own juices.  I have a method for dry roasting eye-round that I learned from America's Test Kitchen which involves rubbing it with a generous amount of salt and letting stand in the fridge over night.  Then sear it on all sides and slide into a very low oven.  In the last half hour the I turn off the oven and let the roast sit in there.  It cooks to medium and is incredibly juicy and tender.  I don't know if that would work with a chuck though considering how much fat and connective tissue it has comparatively. 
    True true.  By elegant I just mean is it fancy enough to serve at a holiday dinner party?  I consider pot roast a weekday dish.  Not that it's not good, just not fancy enough I guess.
     
  7. maryb

    maryb

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    Can try it, if it turns out dry chop it for chili or shred for chimi's. Save the pan juices to pour over after defatting. Chuck has such great flavor it would be worth experimenting.
     
  8. ed buchanan

    ed buchanan

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    A chuck of beef has very little fat. It is good for stew, pot roast  or sauerbratin.or beef a la mode(anything cooked with liquid like braising) I really do not even think slow smoking will help because of the absence of any fat.
     
  9. scubadoo97

    scubadoo97

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    Chuck usually has ~30% fat. I would not call that lean
     
  10. chefedb

    chefedb

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    Retail cuts from the arm chuck are more or less trimmed whereas a whole chuck before cutting and trimming may well contain 25-30% fat., but after we finish butchering the meat it does'nt.. In any event it is best cooked with liquid.
     
  11. koukouvagia

    koukouvagia

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    The chuck I buy seems to have lots of fat.  Anyway, it's already a pot roast and even that's gone.  I buy chuck often so I will give this a try.  It can't hurt.
     
  12. maryb

    maryb

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    Even trimmed chuck has quite a bit of fat and connective tissue. And I slow smoke them several times a year for pulled beef sandwiches. Could get a whole chuck roll and do your own cutting, usually cheaper this way too! Most retail chuck cuts I see now are to thin, for a slow dry cook I use a 3 to 4 inch thick roast.