Cooking Chuck Roast Like a Steak | Reverse Seared Chuck Roast 

😂😂 I appreciate that Xcess, you're gong to love this.

He doesn’t know how to cook. Most of his steak is burned black and therefore bitter.

😂😂😂 too funny Sue!

Ditto 😂😋

I just see 2 portions I’m animal based 😬

Same! Been carnivore for going on 9 months. Been breaking the bank on ribeyes. Definitely going to give the chuck roast a try!

Started Carnivore 10-30-2023, after 42 days switched to Lion.. Now that roast would be lucky to make it through one meal.

🤣🤣🤣 Great story Rogue, people sleep on the versatility of the chuck roast but it's an awesome cut of meat!

Lol

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Same

Thank you very much Candy, it's amazing how many awesome memories we tend to enjoy involved foods with family. We appreciate you watching.

Chuck-eye tastes every bit as good as ribeye for a fraction of the cost.

Chuck and ribeye are neighbors. 6-12 rib , and 3-5 chuck ( number of ribs per rack)

@candychand7437 Same here in my family, chuck steak are poor man steaks. Ribeye is my favorite tho

@@jimskarw25 No it's not. I live in a beef heavy state and heck we have cows. Chuck and Ribeye is about as similar as Potate and Orange. Chuck is a upper shoulder cut of meat , ribe eye is just that from the ribe area or more technical the meat following the spine and curvature towards the ribs.

That sounds great is such a versatile cut and I love hearing of the different ways people cook it.

@14real808 Thx. Sounds delicious. And...how long in oven?

@adad1270 I trust using probe meat thermometer; take out when it resches 120 degrees meat temp. Time depends on size of roast. It is delicious. I like it rare. Don't forget to cover with foil to "rest" at least 15- 20 min. after out of oven before carving.

This is the ticket Pyre, it will go a long way. Thanks for watching.

Watch the grocery store ads. There is usually $5/pound roast every other week. Get a Jaccard and you will be eating well with tender meat.

Wow! Awesome job Mike! Glad you made it happen!

Mike…I am trying you method this evening. You followed the instructions to the letter…I trust that that means the flipping and the resting etc. That is what I intend to do.

That does look beautiful but I enjoy my beef more done, dark pink but not red as yours. What timing would you suggest for me to achieve my preferred doneness? Loved your video and going to look for your others.

That's sound damn good Blue, great idea. Have a merry Christmas.

I like your style

No need for rolls or any kind of bread! Just eat it the way God made it! Plain! Carnivore!

Xmas? On it face so wrong.

yes, make some Kloesse, potato dumplings with the meat and gravy. That is soooo good. Eating the german way.

That gives me a warm and fuzzy! So much versatility and flavor in that "lesser" cut of meat.

This tells you a thing about what folks know or don't. The super fatty chuck roast slowed cooked...nothing can beat it. That is super gourmet.

because you WERE eating like Kings

My dad cooked chuck roast like steak to feed us 8 kids, and he used to say we were having “fake steak”. When he would come into some money we would have real steak, but we preferred the “fake steak.” 😂

Skinny girls, chubby girls, white girls, brown girls….they like a different cuts….they all got something to love. 😂

Damn Trooper! I think we need to sit down and cook one together!

@@mamaandpapajoe - Anytime!!

Your comment is greatly appreciated Joy, thank you so much for supporting us!

You've never seen someone who knows what they're doing cook or grill then...

Thank you very much Mick, we appreciate you watching.

Thank you kindly Paul, we appreciate you watching.

Same! Chuck eye or “the poor man’s ribeye”..so good

​@@TraderLDKnowsused to be lol. Secret is out, and it's damn near as much as the ribeye!!!

@@bobbykgb so true! what a shame 😩

yes chuck eye use to be cheap a few years ago but anymore they cost about the same as a ribeye. @@TraderLDKnows

It's such a versatile cut of meat Saltydog, thanks for watching.

🤣🤣🤣 Well thanks so much for watching TSmith, we appreciate it.

That's awesome to hear April, thanks for watching.

Thanks for watching Kent. That attachment is called a Smokenator.

So nice of you Dean, we really appreciate you watching.

Glad you enjoyed it Mike, thanks for your support.

🤣🤣 Thanks so much for watching Razlo, we appreciate you.

I appreciate that Michael, thanks for your support.

That's aw3som3 Woodcutter, glad to hear it worked out. Thanks for your support.

Really it makes sense but not many people think of it. Its more like game meat so either slow cooked or prepped like this is perfect. I'm glad I can now try cook a nice steak instead of slow cook it

Yes you can Rytiski! Thanks for watching.

I hope you try it a sone point Rose, thanks for watching.

Thanks KC, it's such a versatile cut of meat.

Chuck steak marinated in equal parts Italian and Russian dressing was EVERYTHING

Thanks a lot Randall, nothing better than great bbq!

I've got some Montreal Mark, I guess it's time to break it out.

Thank you very much Superdad! Appreciate you watching.

Thanks so much much for watching 4seasons, you're going to enjoy it cooked this way.

could you do this in a oven then sear it on stove top when done? if so what temp would you have the oven on ? cheers!@@mamaandpapajoe

That roast was bleeding !🤢

You sound like me Harry! Fried, dyed or laid to the side! 🤣🤣🤣

So happy you enjoyed it Kevin, thanks for watching.

Thanks for watching Dan, be sure to let me know if you cook one.

I've sous vide several ribeye Marc but I've never thought about doing a Chuck. Thanks for the idea.

I came here to say the same. Salt over night, cold smoke, sous vide (I like 133 for 24 hours) then sear on the cast iron. You can put the iron on the stove or the grill. Perfect every time.

I too have done sous vide with chuck roast. 155F for about 30 hours. Check out Serious Eats-Kenji Lopez.@@mamaandpapajoe

@@downsouthlouisiana there are multiple videos here on youtube comparing sous vide and reverse sear, end result is practically identical however the process of reverse sear is significantly shorter. To each his own though.

@@Dabby724 I don't need videos, I've tried from experience. The reverse sear is tough, even with wagyu. The science backs it up also.

Sounds great Strapper, I cooked my very first pot roast a few months back and fell in love with the dish! Thanks for watching.

Yea my mom used to make pot roast with chuck. Going to try it this way while its still grilling weather.

Thanks so much for watching JBenny, Chuck can be so delicious.

You are so welcome Tim, thanks for watching.

Great tip about those chuck steaks Sixgun. Reverse searing in my go to method, especially for thicker steaks. Thanks for watching.

I really appreciate that Kevin, you're going to love it! Thanks for watching.

Thanks for watching, you're going to love it Johnathan.

Much appreciated No. 1! Thanks for watching.

Ain't that the truth, top 3 in the nation Amocoru. Thanks for watching.

Lol, I live n TX, yes, h.e.b even the seafood 😊

🤣🤣🤣 I'm definitely good for all three Bradley, sounds like a party.

And more cooking ! Blood dripping !🤢

the increase in cancer in US adults under 50 isn't surprising, especially colon cancer. Americans love their meat, even though processed meats such as hot dogs, sausages, ham, bacon, salami, other cold cuts, etc. are known human carcinogens. The World Health Organization has classified red meat, including beef, lamb, and pork, as a probable human carcinogen

You got that right John, thanks for watching.

Thanks for watching Yong, we appreciate your support.

You can make it happen Trilla! Thanks for watching.

🤣🤣🤣 You're going bto make my head so big, I won't be able to wear my cap Trider! Thanks for watching.

Much appreciated Steven, thanks for watching.

BOOM! Perfect weather for something that will stick to your ribs Marcia. Thanks very much for supporting us.

Hope you enjoy Ray, get the most marbled one you can find.

Got it 👍🏾 thank you my brother 🙌🏾

Exactly! More people have now done it and say that they enjoy it. Thsnks for watching and go get one.

Thank you so much for watching Caleb! HEB has to be one of the top three super chains in the nation.

That sounds like a plan Mondo! Goo luck and be sure to let me know how it turns out.

It's such a versatile cut of meat Troy. I'm not a fan of the pot roast version though.

@@mamaandpapajoe I like the pot roast version but also like cooking it like a brisket to shred it for beef sandwiches as well. One of my favorite cuts of meat actually. Just never did it like a steak. Will give that a try for sure.

Thanks for watching Jebb, bone in was definitely the ticket.

@@mamaandpapajoe I agree

For sure, it's a versatile cut and I definitely like trying new things and ideas.

Reverse searing is the ticket Estroud, try it and you won't look back. Thanks for watching.

Much appreciated Jay, thanks for watching.

Thanks a lot for watching Brad!

It is a really versatile cut of meat Rooster.... especially when well marbled. Good luck.

So flavorful William, thanks for watching.

Very true. We had chuck roast just about every Sunday when I was growing up. It was always braised though.

That’s one of the reasons I like top sirloin. It’s affordable, and it’s got good beefy flavor. I love a good ribeye, but they’re expensive. Chuck eye steaks are also good if you can find them. They taste just like a ribeye for half the price!

I say that all the time Ted, thanks for watching.

I only started cooking them a little while ago but I love their versatility!

It's a really versatile cut of meat thanks for watching.

I totally agree Danny, you can't beat the flavor it brings. Thanks for watching.

It doesnt need to be chewy. Sousvide at 129F for 2 days. This cut will not dry out from it. Tender like rib eye.

One of my favorite seasonings Tenorman, I know you're going to make that chuck do what it do!

You definitely get more bang for your buck buying that way Shawn. It's such a versatile cut of meat. Thanks for watching.

🤣🤣🤣 I'm kinda on the way to changing my mind Billy. I recently did my first Chuck pot roast and the wife and I loved it. Happy 4th!

@@mamaandpapajoe we all can learn together, everyone has their own ways. So long as it's good 😊.

Boom! EXACTLY Ram! This was Selwct grade so there were parts that had some chew. Here's a video of a American Wagyu Chuck! You could not tell it from a Prime ribeye. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FFEV24BKXrg.html

@@mamaandpapajoe Thanks for link, I will check it.!.!

So true, the quality at HEB is top notch. Thanks for watching.

We appreciate you watching. Thanks

Thanks for watching Faith, you'll just have to cook yours a little longer. You should definitely try it.

🤣🤣 Thanks for watching Davis.

Thanks for watching Fred! You're going to love it!

Please do Pecos, you're going to love it. Thanks

Thank you very much Dsdead. When you get a well marbled one, parts of it will be like an average ribeye and other parts like a flat iron steak with a little chew. The flavor is outstanding! Thanks for watching.

You know it Dad! I needed privacy while I nawed on it...🤣🤣🤣

@@mamaandpapajoe oh yeah!!!

I need to find that cut Doug. I've never cooked one before. Thanks for watching.

Thanks very much we appreciate you watching Michael.

Giddyup! Let me know how it turns out Brandon.

@mamaandpapajoe tell you what that ginger really made it nice and juicy the family really enjoyed those steaks thanks for the idea of using chuck really makes a great steak on a budget

BOOM!

Thanks very much for watching. Definitely a cheaper cut.

Thanks for watching Glenn, happy holidays.

Thanks for watching Seamgroup!

Along with everything else, It's already climbing in price, thanks for watching.

I totally agree, HEB is the best Dat Man. Great meats and produce! Thanks for watching.

It works in the oven Irv, it can smoke up your kitchen when you start searing.

Hope you enjoy PV, you're going to love them. Thanks for watching.

Thanks JAK, right at an hour smoking and then about a total of 8 mins searing. I flipped every 30 seconds.

Thanks JLG. That over night salting does wonders for most protein. We appreciate you watching.

I think he did! 😅

Thanks for watching Duke, Chuck is a great cut.

Thanks so much for watching Hugh!

🤣🤣🤣 Good one!

You could try try brining Julian. Be sure to also get the most marbled chuck you can find!

I've heard of the corn cob smoke but never tasted it Hammer, I might have to do that some day.

Thanks NIck, those we'll marbled Chuck's aren't easy to find so I grab em when I can!

You are so welcome Poppykok, your comment is truly appreciated.

I'd go with the dry brine Ron. On a nicely marbled chuck, it should really work well. You're going to love it!

Pop, what did you serve with it man?

Man I can't remember what we had with it! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eQoxTfzc5aM.html

Giddyup! I know you're going to crush it Jennifer!

That is so awesome to hear Chops. I love it and thanks for watching.

@@mamaandpapajoe I just ate the biggest chunk of beef . Biggest in over thirty years! One bite and I was in heaven. I didn’t even get to the side dishes. One bite, I said “Wow” then it disappeared. It’s sitting very well with me. I’m making some coleslaw for dessert. My family, on both sides were meat cutters and butchers. I grew up on beef and lots of it. I must have eaten a herd of cows worth of chuck roast in my youth, but never like this. I didn’t think it was possible to make chuck as good as a t bone or rib eye. Up to this point, if someone would have told me they could cook the chuck roast I had to a perfect medium rare that would melt in my mouth, I would have thought them to be nuts. Well I was as wrong as I could be. This changes everything This changes everything for the better. I’ll be watching you. 😁👍🥩

I'm doing the happy dance! 🤣🤣

@@mamaandpapajoe Me too.😁

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🤣🤣🤣 Too funny Hammer, thanks for watching.

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