HH chuck roast


 
Jim H.

Jim H.

TVWBB All-Star
Apparently, somebody left the freezer door cracked for a few hours yesterday. had a 3.78 lb. chuck roast in the door, and it thawed, almost completely. Checked the temp and it was <40° in several places, and the very center still felt frozen, so I think it is still OK. Question is - should I refreeze and cook this weekend, or try and cook it tonight somehow? I have only cooked them in the crock pot, and I really don't want another pot roast if I can help it. I would really like to do pulled beef, but I know I don't have time for that unless I get it done sometime in the middle of the night.

any suggestions would be appreciated. Thanks!
 
Foil it with some liquid and/or aromatics after 2 hours or so, increase the temps, cook till fall-apart tender. Should come in under 4 hours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Foil it with some liquid and/or aromatics after 2 hours or so, increase the temps, cook till fall-apart tender. Should come in under 4 hours. </div></BLOCKQUOTE>

Smoked @ 300° for 2 hrs., foiled, added beef broth and a shake of Oakridge Santa Maria Seasoning, some Worchestershire sauce and a splash of soy sauce, then put into the oven @375°. Chuck roast was fall apart tender in 4 hrs., 10 minutes. Temped just for fun, and found 203°-212° throughout, and was probe tender too, but had a couple of slightly stringy parts, so I chopped them into the mix.

Thanks for the suggestions. Will try again when I have more time. We were busy getting ready for a science project due today, so I couldn't devote my whole attention to cooking this chuck roast like I wanted. All in all, not bad for my first one and it didn't taste like a smoked pot roast, which I was trying to avoid.
 
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