Chuck Roast - Hot and Fast vs Low and Slow

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(words that help you find this video) Chuck Roast - Hot and Fast vs Low and Slow food network beef rib roast weber

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Опубликовано:

29 июн 2024

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Комментарии : 426

@73twall 5 лет назад

You forgot to mention that chuck is one of the cheapest cuts of beef. I love it, because I honed my cooking skills on this. I couldn't afford better. Slice that roast in half, and you have chuck steaks. Grill it, roast it, Dutch oven it, slow cooker it, cut it into cubes and make stew out of it, grind it, anything. You are right. It is the most versatile cut of beef there is. However, it's easy to ruin it and turn it into inedible leather, too. Thanks for showing love to this lowly cut.

@jny78 2 года назад

I got a jaccard tenderizer and went to town. 6 minutes in each side and it was as tender as a rib eye. Try this

@DMSProduktions 2 года назад

Brisket is cheaper.

@jny78 2 года назад

@@DMSProduktions bullshit I saw a packer cut at Costco for 80 bucks

@DMSProduktions 2 года назад

@@jny78 LOL! I was getting it for ~$5/kg up until last year. It's $8 now! Still cheap compared to other cuts!

@Cladman3001 4 года назад

Chuck roast here in the State we normally cook it in a dutch oven pot with potatoes and onions for 4 to 5 hours at a relative low temp so it is tender and juicy. Add a little red wind at the start with some plain flour sprinkled over the seared chunks then add water to almost cover the meat. Put it in the oven at 12 noon and remove it at 4:30pm. Good, good, goooooooooo!

@camerongoliath1350 5 лет назад

The quality of that chuck is better than some steaks 🥩

@kevinkelley3657 5 лет назад

It has an excellent beef taste for sure, very good, if you have never tried a chuck eye steak, try it, it is also very very beefy, and very tender also. Chuck eye steaks are under appreciated in my opinion. The taste and tenderness are only bested by a very good rib-eye.

@juliankirby9880 4 года назад

kevin kelley because they are more affordable, they are a great steak for learning all the different techniques and methods for cooking a good steak.

@jda7819 5 лет назад

Goodness, when you put that roast over the veggies and put it back on the grill, my mouth instantly started watering. I bet the combination of both together was amazing. Excellent video!

@davidmccormack449 4 года назад

Chuck roasts are extremely versatile. I have used them for stew, beef pies, tacos, wraps,and chillie

@craigw4644 4 года назад

LMAO -- Chuck and Briskets are my two favorite cuts, I like the price and I like the nourishment.

@etherdog 5 лет назад

This was a real eye opener, Roel. I'm going to try it next weekend. Thanks for your tests!

@dgblac0 9 месяцев назад

Great video

@a.rjohnson4257 4 года назад

Chuck Roast is actually my favorite cut of meat. I have been smoking it for a long time now. It also makes awesome burnt ends.

@Alien300Blackout 4 года назад

What temperature do you smoke it?

@edgarrodriguez3084 4 года назад

Alf Pedersen 225 F

@cldavis33 3 года назад

OMG - burnt ends are my absolute crack-head favorite if I can use that term. When I turn my back after smoking the ribs, chickens, ham, brisket and all...if I can just get a bit of some burnt ends, I giggle in guilt. Sick obsession. I am going to do this. Thank you A R Johnson.

@usmcfrommt9790 5 лет назад

Swiss Army knife of meat. I’m using that for chuck roast from now on. Thanks Pitmaster X!

@theguyshow3392 5 лет назад

Great job cooking both Chucks! One of my favorite cuts great for BBQ, Braising, Slow Cooking.

@agon1963 4 года назад

Great idea. I just purchased a smoker a few months ago and have started smoking different cuts of beef and having fun with it and my stomach has been enjoying it.

@angelomanzi9272 5 лет назад

This is my favorite episode because I did not expect this at all! I always sear mine as a steak on a pan because I'm super lazy. But I will try the slow roast super soon! This cut of meat is very cheap in my area, which is why it's my go to lol. Also, I love when you give your cameraman a chance to taste the food too. I'd go crazy being there not getting a chance to bite... lol.

@PITMASTERX 5 лет назад

Hahah awesome Angelo... you can make almost anything out of this cut.

@backyardgrillmaster2910 5 лет назад

I was thinking the same thing, but now after the video chuck roast will sky rocket in price. lol great video.

@johnchase4408 5 лет назад

I'm glad people don't know how good it is. More gor us. 🤣

@zanderwow 4 года назад

I do miss this set. Always loved seeing the wood burning stove. The brick wall. The wood beams. And the lighting was always great. Oh, and I'll be doing one of these roasts real soon!

@jasonjjj27 2 года назад

I love chuck roast and believe it's a highly underrated cut of meat. It might not be as good as a ribeye when cooked like a steak, but I still enjoy it very much and would gladly eat it any day of the week. Having said that I would never put a ribeye in a stew or turn it into a roast, so for me I always look for the cheaper cut and turn it into something delicious.

@sandhill9313 9 месяцев назад

A very thick ribeye is called a rib roast, so of course you would 🤪

@internziko 5 лет назад

@ 2:08 i literally yelled "Oh My God" in awe of how beautiful that chuck looked..

@1ebola 4 года назад

That's cool, I've been cooking chuck roast for the past 4 months because my local supermarket keeps putting it on sale. My first try was searing and then slow cook in a crock-pot for 8 hours, it was like butter and the second time was in my smoker for 8 hours and it had a great crust and wonderful smokeyness like a brisket. I also have cut the roast up into thin strips and turn it in to jerky in the smoker, that takes about 4 hours. It really is versatile.

@ryanmay3022 2 года назад

Ah the good old days when there were meat sells

@chawks37ckt 5 лет назад

I am so doing both of those cooks! 🤤 Beautifully done as always!

@harrymanback8933 5 лет назад

Love chuck roast it is the best cow cut for me. I do it all and recently got into shredded tacos using chuck it’s amazing

@laurenthanser 5 лет назад

Nice trick with the meat above the vegetables Roel. Looks gooooood.

@PITMASTERX 5 лет назад

Thanks Laurent

@jackieacheson4928 5 лет назад

I love veggies in meat juice.

@darinstgeorge 2 года назад

Liked and subscribed! I think your delivery is top notch, keep up the good work!

@danapatelzick594 5 лет назад

Usually this is cooked long and slow, but the two you did look wonderful. Well done!

@beaconoflight3225 5 лет назад

In Australia... we call the chuck roast a “poor mans brisket”... and to be honest this does a disservice to such a great cut. I suspect this is due to the Texan BBQ influence all over the world now... but if you ask a real butcher here in Aus, who supplies all cuts for low and slow.. they will tell you this cut, the chuck roast is the bomb! 👍👍👍

@p018112 5 лет назад

But it does a great service to the wallet. like you said it's a great cut and it's cheap.

@mikegomez5121 4 года назад

Been cooking brisket for ten years now. Felt as if I had mastered my craft, but a brisket for me is a lot of effort. Managing the fire, maintaining temp, staying up for hours,etc. etc. Wife brought a roast home one day and I decided to mimic my brisket recipe and we both loved it! It took far less time and effort as well.

@Alien300Blackout 4 года назад

@@mikegomez5121 What temperature do you smoke it?

@mikegomez5121 4 года назад

Alf Pedersen I started at 225 for 3 hours to smoke it, then cranked it up to 325 for a nice bark on the outside for another 30 minutes.

@Alien300Blackout 4 года назад

@@mikegomez5121 Thanks for reply,I'm going to try one in my Primo Kamado

@chrisdellosa1139 4 года назад

Amazing production quality Im astounded that you dont have way more subs

@supermills03 5 лет назад

Thanks for the video, I smoked a Chuck yesterday and was really happy with the results, it tasted just like a really nice brisket, I left it unwrapped and I pulled at 185 F after about 5 hours, including about an hour and a half stalled at around 170 F. it got a great dark bark on the outside and have a very thick pink smoke ring throughout the roast. The look of the meat reminded me of a ribeye and that got me thinking it would actually be good if it were cooked like a thick juicy ribeye so I would like to try that. But next time i'm in the mood for BBQ and I don't have an army of people to feed I am just going to BBQ a chuck roast.

@davidmckean955 5 лет назад

The cuts of meat that make up a chuck roast (chuck, chuck eye and flat iron) are all really versatile. I always look under the meat counter for especially good looking roasts and I trim them up and cook them as steaks and grind the leftover trim into hamburger.

@bethy-lou3307 5 лет назад

Loved the video. Smoked or roasted chuck is tender and juicy low and slow. Thank you for the post. Blessings from Colorado, USA.

@Beencouraged777 2 года назад

Best roast ever. I love it so much. I slice almost through in two directions on both sides stuff with butter garlic , onions, green bell pepper after dry rub on both sides put a little water in bottom bake at 350 for about four hours covered tightly with foil. Super tender and sooooo flavorful ! It’s very expensive here in Washington State at Safeway grocery store, wort every penny though and then some.

@motazsayed 5 лет назад

My favorite channel 😍😍😍really can't wait for more 😍😍

@PITMASTERX 5 лет назад

Thanks Motaz

@danshaffner3854 5 лет назад

Awesome video as always! I can't wait to try both styles as well. Just bought a Joe Jr. to go with my classic 2.

@damegan123 5 лет назад

Man love the video montage, you're getting really good. Greetings from den haag!

@PITMASTERX 5 лет назад

Thanks Gabriel.. shout out to Morrison

@marcobuttigieg6063 5 лет назад

I have never as yet cooked brisket, but I will try this for sure! Thanks for the great video!

@flfbsphatboyblue8970 2 года назад

Well… I know what I’ll be cooking this weekend! Thanks so much for this chuck recipe!

@BEERNBBQBYLARRY 5 лет назад

Nice video. I did my own video a while back called something like "Chuck Roast: The Brisket Alternative" after brisket prices went through the roof. It IS indeed a good alternative to brisket.

@jesuszuniga2397 5 лет назад

Chuck is very versatile. I love it sliced very thin and quickly seared on both sides. Great Carne Asada for Tacos.

@joeseibert3969 5 лет назад

Chuck is one of my favorite cuts. I usually cook like a brisket

@glenniz1 5 лет назад

The Chuck and the Seven Blade cuts, are truly some of the best tasting, and most versatile cuts of beef!!!

@cldavis33 3 года назад

I have always wondered what if I smoked a roast like a brisket - can't believe I haven't tried this. Great job as always on your vids!

@crinick2130 5 лет назад

Love smoking chuck roasts! I've heard them called the Poor Man's Brisket. I love them because they are just as forgiving temperature wise as a pork butt which means less chance to mess it up!

@PITMASTERX 5 лет назад

They are.. really good cut

@handcannon1388 5 лет назад

The "poor man's brisket" is an odd moniker, since chuck costs twice as much per pound where I'm from.

@giacomoorlando5586 5 лет назад

Nice! I ve always treated that as a steak, either in the pan or on the flame. My dad sent me a picture few days ago of a australian wagyu chuck roast, it looked amazing and he roasted it as a steak in the fireplace. It was rear but he told that it was super tender even if he likes it rear, almost raw

@PITMASTERX 5 лет назад

That is awesome

@petermontagnon4440 5 лет назад

Not surprised at the results!! It is all in the way you prepare and care for the meat!!

@Jackdelroy1 2 года назад

Just discovered your channel. Subscribed!

@cusimilooking4965 3 года назад

I am now marinating my chuck roast in beer, rosemary, sage , salt and pepper. Have it sitting in my regular electrical oven. It's just sitting there, bathing and absorbing flavors. Will leave it there for about 4 hours at ambient temperature. When I'm ready, I'll drain the juices and put some celery pieces and begin roasting. Half way will throw in diced potatoes, mushrooms and sliced green and red peppers.

@wbball15 5 лет назад

Thanks for sharing. I love cooking chuck roast. It really is the swiss army knife of meats.

@marksterling533 4 года назад

Just picked up a 3lb chuck roast , planning on reverse searing it early this week. Nice price break from the usual ribeye, nearly as good too.

@plankhill 5 лет назад

@8:04 it actually resembles a brisket, I might have to try this. Us southerners "Georgia USA"have always done them in a Crock pot "Slow Cooker" till it falls apart actually, or a cast iron dutch oven, still slow, Veggies and all in one pop. Never thought of putting one on the smoker actually, and I have just the smoker to do it on hahahaa. Thanks for the Idea.... keep up the good work !!!!

@russellhalvorsen1858 5 лет назад

I just looked at the first three seconds of the video and the meat looks AMAZING!!!

@ChrisSmith-wz4cc 5 лет назад

Hey Roel, Heres one you need to try with that chuck roast, season it how you like... (I use Salt, Pepper, Onion powder, & Garlic powder) wrap it in the paper twice (2) then cook at 250 degrees for two hours per lb. let rest 20 minutes unwrap and enjoy... its perfect every time...

@bigpapi3636 5 лет назад

Thanks for the interesting experiment. I've cooked hundreds of Chuck roasts but I've never roasted one to 125F as they typically get braised or low/slow till all the collagen is gelatinized. I guess even us old hounds can learn something new! Thanks for the video.

@johnchase4408 5 лет назад

I like cutting them into 2 inch thick steaks and then throw them in my BBQ Smoker for 4 hours. You gotta try it.

@farmerbob4554 5 лет назад

John Chase good tip. I will try it. I was looking at the chuck cuts at Costco and they look pretty good!

@raypflomm6020 5 лет назад

@@johnchase4408 I normally buy them 2' thick and slice them into 1" steaks. Same concept though. Smoke and sear.

@meatsloth333 5 лет назад

I have done a smoked chuck before. Loved it. I actually used the leftovers of it and put it in chili. Now I'm interested in the roast method. Might try that out.

@chrischild6894 5 лет назад

Just found this channel and we love it, can't wait to get cooking with more of your recipes

@Zombkiler 5 лет назад

This man living the dream

@klownvandamn7946 5 лет назад

where is the beer?

@DewaldDee 5 лет назад

Where is the hot chicks?

@MochiHTX 5 лет назад

Where is the sports

@Paul-jt9ub 5 лет назад

Where is the Wagyu A5 dry aged picanha

@Meself-ks6nm 2 года назад

Just did several smoked chuck roasts for Christmas. I threw some onions on top and bottom of roast when I wrapped it then cooked to 210 degrees. Was a hit with everyone.

@ronford8770 5 лет назад

Thanks for sharing. I'll try it really soon.

@jpicking 4 года назад

i smoked a 3 pound chuck roast last week. in a masterbuilt electric smoker used kingfords pruimem blend wood ships oak hickory apple woods. turned out great and very tender.

@estuchedepeluche2212 2 года назад

I recently salted and dried a piece of chuck, it was the best cured meat I ever had!! I salted for about 2 days and then dried it for 2-3 weeks. It was super beefy, a bit too beefy for other people, but I couldn't get enough.

@bamamubs4723 5 лет назад

Looks delish, Roel!!

@CrotchetRocket 4 года назад

I smoke these up and just tell people it’s “basically brisket” and they just agree and smile... but deep down inside I know

@montoyanathan60 4 года назад

You sly dog lol

@jamesbailey5008 4 года назад

Woah!

@josephmars20 3 года назад

I prefer chuck over brisket.

@a.humphries8678 3 года назад

How long do you smoke it? Do you sear it after smoking?

@bozzskaggs112 4 года назад

I've just begun experimenting with chuck roast bbq. Low and slow is the way to go! Aaaand I've liked the roasted as well but I'm sucker for bbq (smoked low and slow with a marinade in most cases.). --------- I'm subscribing.

@mnminnmn 4 года назад

i just smoked one on camp chef til 160F then wrapped in foil and added some beef stock and finished the cook. was amazing!

@BLKBX101 5 лет назад

"Meat for old people, with dental problems.." Magnificent! ;)

@PITMASTERX 5 лет назад

Hahahahaha

@danielwerner1980 5 лет назад

Oh Roel, they both looked absolutly fantastic 🤤😌👌👍

@PITMASTERX 5 лет назад

Thanks Daniel

@jackwest5123 4 года назад

So, I've done the low and slow version of chuckies many times. But I've never done the hot and fast version. HOLY CRAP! This was a major party in my mouth! UNBELIEVABLE! I used a vidalia onion instead of a purple onion. Everything else was exactly the same. SWEET and savory. Freaking amazing. BAM!

@jernigan007 Год назад

HELLO FROM 2022 ! cheers on the quality of your videos have improved.

@Dangarangg 3 года назад

Smoked is now my preferred way to cook a chuck roast, so much better than just a pot roast.

@thehungryhussey 5 лет назад

Chuck roast is so versatile. I cooked a faux prime rib with one Sunday. I used the sous vide and cooked the roast a 131° for 48 hrs. It was amazing. I'd like to smoke a little first next time, then to the bath. Do you sous vide any?

@PITMASTERX 5 лет назад

Awesome

@staceypayne9142 3 года назад

Threw you two subs. Cheers!

@lombardfortsoniii8124 4 года назад

Gonna smoke one. Thank you so much for your videos. I watch em all !!

@BustaMike07 5 лет назад

Long time no comment from me...sorry 🤓 I really like this comparison.... You really make me hungry and for sure jealous... go on like this...👍

@geotra9177 5 лет назад

Both look amazing

@RichGrueber 5 лет назад

Thanks for doing this. I have been after an alternative to brisket for when we are only feeding the immediate family as brisket is too big.

@PITMASTERX 5 лет назад

Right you are Richard.. you might even start preferring it over brisket

@a.humphries8678 3 года назад

You can never have too much brisket!! :)

@brucetodd443 5 лет назад

Been really thinking about smoking a chuck roast for Thanksgiving and now you've made the choice harder

@stevehofmann9525 5 лет назад

I’m always curious about the people who do cooking related video blogs. Today you showed something that told me you have spent many many hours with a large sharp knife in your hand at a cutting board and it made me smile with recognition. While slicing that delicious chuck roast I saw your index finger sneak over the blade quick as a snake and hold the slice for a fraction of a second then retreat then do it again and it was all being done with muscle memory automatically. I don’t think you even knew you were doing it ! Put a knife in a cooks hand for 5 minutes and it will tell you more than any resume’.Another big fat giveaway about your professional history is your reverence and respect in handling the food, especially the raw fresh things. You can tell a lot by the way a cook touches the food and you can taste that care in the final product. Your third “tell” is your preference for food cooked for flavor and a pleasing attractive appearance and NOT towards a fancy or trendy presentation. And lastly, thank you for always remembering that the video is always about the food and not the cook.The food is always the star of the show.

@andrewhill1539 5 лет назад

My favourite cut of meat for burgers, roast, thin cut steaks for the braai, stew. You name cook it, its simply delicious

@asaelcano1753 5 лет назад

That looked so good

@flytelaw1 5 лет назад

Loving this video from Kathmandu today! I must say that “BYOB” has taken on a new meaning...”Beef Your Own Brisket”....👍😜

@PITMASTERX 5 лет назад

hahahahahha awesome.. keep it real in Kathmandu!! ;)

@Cremantus 5 лет назад

Thank you for the well documented comparison... and... roast would have been my choice as well.

@okiepita50t-town28 2 года назад

They both look delicious.

@Cristianron1 5 лет назад

Video Quality is really picking up Roel! Nice music, nice camera angles, really enjoyable to watch!

@PITMASTERX 5 лет назад

Thanks Vincent.. we are pushing to make the best vids we can

@gmshowtruck 5 лет назад

Mooi vergelijk weer Roel, bedankt :-)

@PITMASTERX 5 лет назад

Dank je

@PutGodFirst2112 4 года назад

Chuck roasts are my favorite.

@markopaan8595 3 года назад

You Dutch guys are rock🤙❤from Croatia

@Sterlingcape 5 лет назад

Great video

@ricksteineck2907 4 года назад

Love the chuck!

@thriftshop2609 4 года назад

The Chuck is right next to the Rib (Rib Roast). I grew up in a butcher shop. I cut off steaks off the end of the Chuck many times, flame grilled them on a skewer over an open flame.

@Sheenasalesthriftytreasures 5 лет назад

Looks amazing 💖💖💖💖

@kevinkelley3657 5 лет назад

I agree with your point of we do everything but roast a chuck roast because I have never roasted a chuck roast! I have used it for a pot roast, and it was excellent. I have used it to make beef tips in the pressure cooker, and it was excellent, I could taste the strong beef taste over the excellent brown gravy that I slather my beef tips in, but I have never roasted it.

@beltxabeltxa 9 месяцев назад

I will be making mine this afternoon, Denmark, Thank you

@seanhall5589 5 лет назад

Would you please provide the details of the vessel you cooked the vegetables in and the trivet you cooked the roast on? I'm interested in purchasing for myself. Thanks much.

@scotthanson4449 5 лет назад

It looked like a tajine to me which is a Moroccan slow cooker with no lid. (I highly recommend tajine cooking - $29 on Amazon.)The trivet you will have to hunt for.

@jaredjohnson1174 Год назад

Growing up on a beef ranch, I always looked at Chuck as more of a sub-par sirloin, and had it cut as such. You get some pretty good steak out of the chuck if you have it cut 1" instead of the typical 2" Roast. I have always just seared and sliced it whether steak or Roast. I came to this video to see if I was doing the right thing. It seems like my original feeling on beef chuck was correct, it is a very versatile cut that stands up to being prepared many different ways.

@ChrisS310 5 лет назад

Looks awesome man.

@PITMASTERX 5 лет назад

Thanks 👍🤩👍

@browncty 4 года назад

Great way to cook a chuck roast. I will try this on my smoker with this cut of meat instead of cooking it in the oven next time.

@mancaveandgaragedesignsrec1492 Год назад

Made burnt ends with a chuck roast. Awesome!

@wolfman011000 4 года назад

Thank you for the video i'll have to visit my butcher for acouple of chuck roasts, not really a great fan of roast beef BBQ beef a whole different matter. One thing you may like to try, after finishing the main cook my bbq is still putting out alot of heat from the left over charcoal, I like to put foil wrapped vegetables carrot, onions and garlic etc on the grate for some slow roasted goodness. Left over meat and vegetables make for a wicked stew. take care God bless.

@mtlbiketech7960 5 лет назад

Don't need teef to eat my beef...

@PITMASTERX 5 лет назад

😂😂😂😂

@markennes5208 Год назад

"It's meat for old people...." Hahaha never heard that one

@Beezy089 5 лет назад

I've always put the Chuck roast in a crock pot with some beef stock, carrots and potatoes. Plus all your seasonings that you like.

@Ifitfitz22 5 лет назад

So what you are saying... Both for Christmas? I do them in a crockpot and make gravy with the broth and have it pulled with mashed potatoes anf that gravy, but I would not have expected it to turn out well cooked higher and faster. Nice cook sir!

@valterb5330 5 лет назад

Good episode !! Question, where can I purchase the mini grill grate you put over the veggies while cooking the roast??

@James-kb7lt 5 лет назад

Looks great

@PITMASTERX 5 лет назад

Thanks James

@Jaydawg1250 Год назад

I love bbq'ing chuck roast. I like low and slow on my Traeger and cook at 250° F/125°C until temps hit about 160°F/70°C (mostly about 3-5 hours depending on how thick the roast is) then wrap in foil until the roast is probe tender (205°F/96°C). Mostly this is about 7-9 hours total cooking time. My "rub" is very simple. 16 mesh pepper, salt, onion powder, garlic powder and smoked paprika. lekker lekker lekker - Smaklijk eten.