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[Hank D Thoreau]

I have been looking for some new things to cook. I cook fairly simple. Mostly smoke or grill some meat, grill vegetables, etc. I typically don't do some of the more creative things you see on this site.

I can't keep cooking tri-tips. I need some new, obtainable beef dishes that don't take 13 hours to cook.

I have seen chuck roasts pretty regularly at Aldi's. What I like about the packed meats at Aldi's is that they have a long shelf life which means I can buy them further ahead and not freeze.

I decided to try chuck roast. After some research I found out that you can cook it to shred, or cook it so slice. I decided to go for shredding making either street tacos, or bbq beef sandwiches.

I put Santa Maria rub on it and left it overnight. I cooked it at 225 sealing in foil with a quarter cup of beef broth at internal 160. I took it off at internal 205 to rest.

Shredding was harder than pork butt but the results were great. I have only snacked on it so far. We are waiting until tomorrow to use it.

I have been making my own corn tortillas on my Blue Rhino grill. I may whip out some more tomorrow and add some green onions and cilantro for street tacos.

The great thing about shredded beef or pork is that you can let folks use it how they want. I have bbq sauce and buns so everyone has a choice.

Let me know if you have a favorite way to cook and use a chuck roast. I have another one in my freezer.

No pictures. Every time I try I get an invalid attachment error. If there is anyone that knows how to fix that please let me know. I managed to post pictures awhile ago but have not been able to do so that last couple of attempts.

[GREG-B]

SWMBO always got rump roast and although they had decent flavor, there was always something missing in my book.  Then we went to Chuck roast years ago and never looked back.  Ours is fairly simple.  Because it has so much marbling, we usually do a 1 1/2 lb roast browned in oil, then fill all available spaces with carrots (my favorite) and potatoes, then sprinkle Lipton onion soup mix over the whole mess and cook at 250 for about 3 hours.  Tender tasty and never disappoints, even though it's done in the oven, makes a great winter meal.

[Bar-B-Lew]

Put rub on chuck roast
place on smoker at 225° until the IT hits 160° ~4 hours
then place in pan with several bottles of dark beer or beef stock enough to cover at least half of the roast, cover and cook at 350° ~3-4 hours (and small can of chipotles in adobo if you wanted it kicked up)
should be able to pull meat apart with two kitchen forks
throw in some sliced onions, bell peppers, mushrooms, cover and cook for 30-60 minutes
pill it high on a kaiser and add some melted swiss cheese and/or horseradish on top

I am sure I have posted about it on here somewhere before as it is my go to beef cook

[reubenray]

We love pulled beef and I smoke it as much as I do ribs.  I smoke it for about 9 hours, the wife pulls it and it goes into the frig.    The au jus is also put in the frig where it can be defatted the next day to make gravy.  It always seems more smoky each day we have leftovers.  We have eaten it over mashed potatoes, rice and egg noodles which is our favorite.  The last time it was over four pounds and some was put in the freezer. 

I follow an recipe that I can't post here, but here are the basics. 

Smoke for threee hours at 225 I use my favorite steak or brisket rub

Put the roast in a foil pan on a bed of onions, beef broth and smoke for three more hours uncovered at 225

Cover and put back in smoker for three more hours or when meat temperatures reach 195-205 at 225

[Bar-B-Lew]

rueben do you mean pulled "beef" not "pork"

[Bar-B-Lew]

I have also found that leftover pulled beef makes a great starter for making chili

[Kristin Meredith]

The invalid attachment message may be because the photo size is to large.  Maybe you can make it smaller?

[pmillen]

Let me know if you have a favorite way to cook and use a chuck roast. I have another one in my freezer.

You might look at this post.

EDIT:  Lew's post, here, is a great method.

[glitchy]

I do chuck roasts all the time. I do various BBQ seasonings and I also have a Mexican style rub I use occasionally to and make Mexican shredded beef for tacos, quesadillas, nachos, etc. I don't use the pan method, I just smoke at 250-275, wrap in butcher paper when the bark gets where I want it or in foil for the Mexican beef to soften it back up a bit and cook to 207-208 IT. After a rest, it shreds decent, not fall apart like the pan method though. If you go whole time unwrapped, they get usually get quite a crust.

I have 4-5 chuck roasts and pork butts in the freezer, if the meat counters stay empty, we'll be eating lots of pulled cow and pig over the next couple months.

[pmillen]

I was looking through my recipes for you and found this.  I had forgotten about it and haven't cooked it for a long time.  It's quite good.

[Bentley]

Chili Colorado with warm flour tortillas and a plate of beans and rice...muy bueno!

Let me know if you have a favorite way to cook and use a chuck roast. I have another one in my freezer.

[dk117]

I do chuck roasts all the time. I do various BBQ seasonings and I also have a Mexican style rub I use occasionally to and make Mexican shredded beef for tacos, quesadillas, nachos, etc. I don't use the pan method, I just smoke at 250-275, wrap in butcher paper when the bark gets where I want it or in foil for the Mexican beef to soften it back up a bit and cook to 207-208 IT. After a rest, it shreds decent, not fall apart like the pan method though. If you go whole time unwrapped, they get usually get quite a crust.

I have 4-5 chuck roasts and pork butts in the freezer, if the meat counters stay empty, we'll be eating lots of pulled cow and pig over the next couple months.

at risk of being redundant.  + 1 across the board. 
Pepper stout beef  (minus the stout, why waste a good beer?  I use beef broth or whatever is around)  is how I started.
Then BBQ seasoned chuck
Then chili/taco seasoned chuck.

I try to anticipate how the normally 3 lb chucks (and often do two at a time. A few times I got a 8lbers) will be used and season that way, but any of those above could be used for sandwiches, tacos, put and egg on top for a breakfast hash.  super versatile.   I still do pan and foil to finish and for ease of pulling.  Agreed even my best chuck is harder to pull than pork.

[reubenray]

rueben do you mean pulled "beef" not "pork"

YES - I corrected it.

[cookingjnj]

I have never done chuck roast before.  Picked up two 3+ pounders today, looks like they are in the cooking plans the next few days.  The inspiration and idea's from this thread point me exactly how I want them cooked, hope I can come close to what I see here.  Thanks.

[Bar-B-Lew]

I have never done chuck roast before.  Picked up two 3+ pounders today, looks like they are in the cooking plans the next few days.  The inspiration and idea's from this thread point me exactly how I want them cooked, hope I can come close to what I see here.  Thanks.

IMO it is a fairly easy and forgiving cook.  You just need to cook it long enough in a liquid for it to breakdown so its easy to pull apart.  I don't cook it bare for the entire cook due to the hardness of the crust and risk of drying out.