Braised Chuck Eye Roast


 

Mike Coffman

TVWBB Olympian
Had my local butcher fix me up with a Chuck Eye roast yesterday.
Was really surprised at how large this one turned out. The price
was right at $2.25 a pound, so can’t complain there.
We are going to cut some steaks off the roast and the rest will go onto the smoker.
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Here are the roast and steaks after being cut. Got to work on
my cutting techniques, but I don’t think it is going to affect the taste in anyway.
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Seasoned with coarse salt and coarse black pepper; inserted slices
of garlic; laying on a bed of onions and more garlic (just for you Mr. Lampe
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).
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Sprinkled with thyme, and poured beef stock into pan. Onto the smoker with a couple packets of pecan pellets.
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2 hours in and internal temp at 105. Starting to look good! Gave it a little bath of beef stock.
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Off the smoker at 135 internal. Wrapped in foil and put in ice chest to rest. Total time was 3 ½ hours on WSM.
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Sliced after a little over an hour resting. Real juicy and very flavorful. The aroma reminded me of the
Sunday roast beef my mom used to cook when I was growing up.
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Plated with some whole wheat hoagie bread and coleslaw.
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Will definitely be doing this one again! Have only tried a regular chuck roast
on the smoker and it was just way too chewy, even after shredding it.
I might try this one for shredded beef next time.

Thanks for looking!
 
That looks really good.
I did almost the same thing two days ago. I used 2 regular chuck roasts that were like 3 pounds each. I cut them into thirds and put all 6 pcs on some thick sliced onions. Beef broth in pan and meat was rubbed with some standard bbq rub. It was a little tough when done so I foiled it in the oven with a splash of the beef juice and made sandwiches. If yall do it and it is tough just foil wrap it and check it every 30 minutes or so till tender. IT IS MONEY!
 
Well well, Mister Coffman...
I'm thinkin' you're quite modest about your cutting skills... those certainly look very much like the chuck eye cuts i buy at 5.59 per lb... and BETTER!
Your panned roast looks extremely FANTASTIC!! (all four photos!)
yet, this ? photo ? bothers me....
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I'm thinking it needs MORE meat in there.
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An EXCELLENT Cook & Post! Thank You MUCH for sharing this!
<span class="ev_code_GREY">gotta talk with my butcher now.....</span>
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$2.25 per pound?!
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I'm heading to Hinesville with a Big cooler!
Like Jim L said, it's hard to find CE steaks for under 5 something a lb. anymore.

Outstanding cook and photos Mike!
 
@ 2.25 why eat burgers ever again? We get regular chuck roast on sale around here for $3.00 a pound or so.. Chuck eyes on the other hand are 4 dollars plus ON SALE! You got a steal at that price.
 
Thanks everyone for your kind comments! Bob, one of the reasons I cut it up was I was afraid if I had my butcher do it, then I would be charged the steak price..
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Think this next week will pick up a few more and throw into the freezer. Better get them before they raise the prices..
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