Cooking Chuck Roast Like a Steak | Reverse Seared Chuck Roast

[@XcessCapital]

Did anyone else decide to click on this video for no other reason than this man just looks like he knows how to cook some meat? Excited to try this!

[@mamaandpapajoe]

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

[@Lawrenc57]

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

[@juliem9903]

😂 honestly

[@ackack612]

Hell, he can't even temp it properly...that's enough for me!

[@wrokgoddess]

🤤

[@sue2611]

I burst out laughing when he said this is a cheap way to feed a family. I eat carnivore, so I was eyeballing the roast and thinking I could get two and a half meals out of it. I'll be trying this. Thanks for sharing.

[@mamaandpapajoe]

😂😂😂 too funny Sue!

[@ladyketurahinwaiting]

Ditto 😂😋

[@BluntlySpeaking.V]

I just see 2 portions I’m animal based 😬

[@TheBitcoinologist]

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

[@roguetexan6865]

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

[@11candy11]

My dad (also named Joe) always grilled chuck roast. Drizzled in Extra Virgin Olive oil, covered in coarse salt and pepper and lots of fresh garlic slices and fresh chopped parsley tucked inside small pockets. At the time, it was the only steak our family could afford. But to this day: I prefer a grilled chuck to a high-priced filet. These are some of my favorite food memories. Thanks for sharing!

[@mamaandpapajoe]

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

[@saltedllama2759]

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

[@jimskarw25]

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

[@kfelix2934]

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

[@kfelix2934]

@@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.

[@pyre753]

Joe, I am a broke graduate student. This looks like a great way to prep a few meals at a decent price. I can't wait to try it. Thanks for sharing.

[@mamaandpapajoe]

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

[@r.j.macready5620]

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.

[@l4real808]

I've been a big fan of Chuck (roast) for a long time. I put kosher salt, minced garlic on it, refrigerate over night. Let it rest on counter 30 min, sprinkle a little McCormack steak seasoning on it, fresh cracked pepper, sear it on hot skillet, pop it into 250 degree OVEN until it reaches rare on thermometer (120 degrees or so). Let it rest, carve it, and oh my, melt in your mouth tender, bursting with flavor and perfectly cooked. Think I'll make one tomorrow. You're invited.

[@mamaandpapajoe]

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

[@adad1270]

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

[@l4real808]

@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.

[@CM-pf1xc]

Thank you for this comment! I definitely don’t have a grill, but I can follow your method perfectly. It’s sad to miss the smoke flavor

[@l4real808]

@CM-pf1xc isnt there some "smoke flavor" for oven roasting meat that you can buy?

[@roguetexan6865]

Nice work! I learned the value of chuck roast/steak several years ago when I started searing my roast before putting it in the crockpot to cook while at work. One morning about 0600, I was searing that big roast in the cast iron, Dutch oven and even with no seasoning it smelled fantastic. Smelled so good I had cut off a tiny slice. That tiny slice was so good I had to do it again. About the 4th or 10th slice I started putting my steak seasoning on it.... I drove to work with the meat sweats and the smallest roast you ever seen, sitting in the crock pot.

[@mamaandpapajoe]

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

[@glenbreeding2819]

Lol

[@ChrisBuckyBuchman]

❤😂

[@xzing7]

🤣🤣🤣🤣🤣🤣🤣

[@jwags3]

Same

[@mikes3043]

Followed the instructions to the letter, but cooked it on my gas grill. 350 degrees for 45 minutes, then cranked it up to 650 for another 5 minutes. Came out wonderful! Thanks for this video.

[@mamaandpapajoe]

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

[@mustangtonto5862]

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.

[@marjies.2332]

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.

[@SaulVTXFRIDER]

Before searing he pulled it out at 119 120.. I also like my steak pink not RED. I would pull mine off at 126 128 before searing

[@frankdukes5674]

Interesting grill set up. Never seen a “firebox” like that before. Using the log as a heat shield was a bit different too. Love seeing the many different ways folks use their cookers

[@mamaandpapajoe]

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

[@nickmoore1071]

Great job! An artist knows how to use simple tools to get the job done beautifully and this man is an artist.

[@mamaandpapajoe]

Thank you very much Mick, we appreciate you watching.

[@joyvictorious777]

I’m a first-time viewer…but: I have only encountered a couple other people in my life who handle food like you-by that simple detail-I can tell you have “the touch” with food that can’t be taught…HOWEVER: all your “attention to details” tips are clearly worth their weight in gold 🙏🏼🙏🏼 I will he bingeing your channel and taking attentive note of the way you master your craft 👌🏼

[@mamaandpapajoe]

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

[@walmars3curity]

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

[@wcneathery3100]

As a kid we really couldn't afford traditional cuts of steak so mom would get a big chuck roast and have the butcher cut it into 3 approx 1"steaks. Then she would dry brine with salt pepper and meat tenderizer. I can tell you they were delicious and we thought we were eating like Kings. Great job on this cook CJ brought back some memories.

[@mamaandpapajoe]

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

[@ericsbraun]

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.

[@jamesstewart7212]

because you WERE eating like Kings

[@davidbabbitt106]

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.” 😂

[@superdadmoney]

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

[@razlo14u]

My mouth was watering all over the kitchen table just watching him cut that absolutely amazing. God bless you.

[@mamaandpapajoe]

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

[@woodcutter4481]

After watching you, I cut my pot roast into steaks. I just did them in the oven , and then, the cast iron skillet. What a difference. Thank you!

[@mamaandpapajoe]

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

[@BlazeBuds]

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

[@Amocoru]

I really don't think Texans will ever understand how spoiled they are by HEB. I'd have to pay $25+ for that Chuck Roast in NC. Gorgeous cook on that.

[@mamaandpapajoe]

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

[@alcproduction7855]

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

[@joyaustin6581]

Sam’s club

[@theformulated1]

3 chicken breast here in NJ... $25 bucks

[@gailpink504]

​@@theformulated1chicken breast is speciality meat and even at its best its not very inspiring, chicken thighs are much more flavorful and versatile (and cheaper)

[@blueenglishstaffybreeder6956]

Pro tip, cook the day before, wrap in foil and refrigerate overnight, the next day, make your fav gravy and gently heat up with the meat sliced thinly, serve in rolls with the gravy and omg they’re incredible, thank you sir for your channel, hope you and Mrs Joe have a beautiful Xmas

[@mamaandpapajoe]

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

[@itchykami]

I like your style

[@1Hope4All]

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

[@BiblicalFlatEarth]

Xmas? On it face so wrong.

[@rosemariegross5555]

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

[@stormtrooper74]

This is one of my favorite things to do with a bottle of Irish whiskey at hand. Makes for a great Friday night.

[@mamaandpapajoe]

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

[@stormtrooper74]

@@mamaandpapajoe - Anytime!!

[@markiskool]

Excellent cook! I use Montreal Steak seasoning on my chuck roast then let it dry marinate in a gallon ziplock bag overnight in the fridge. I pretty much do the same but never thought to let it rest before searing. I will do it that way next time and I'll use the block of wood.

[@mamaandpapajoe]

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

[@SuperSaltydog77]

I've always used a chuck roast for making pot roast but you sir have created a true masterpiece.

[@mamaandpapajoe]

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

[@jobethschlatterer1655]

You’re right! I never would have thought to cook it this way!

[@randalltom9750]

Looks absolutely delicious! I'm from Seattle's Eastside... we had a family friend named Gene Porter, the 'Man.' He opened up a BBQ restaurant and boy howdy! He sold out every day... And those who enjoyed his Brisket & Ribs, cried when he passed a dozen or so years back. Gene would be proud to have tested you Chuck Roast!

[@mamaandpapajoe]

Thanks a lot Randall, nothing better than great bbq!

[@yongcastillo1993]

Very nicely done. Straight to the point, zero fluff, informative, positively spot on. Just subscribed.

[@mamaandpapajoe]

Thanks for watching Yong, we appreciate your support.

[@mikemaselli1568]

I was raised on chuck steak. Mom made it taste great. Thank you for bringing this great cut of meat to light!

[@mamaandpapajoe]

Glad you enjoyed it Mike, thanks for your support.

[@theheyseed]

Nice work, I also grew up eating chuck roast and steaks. It was what we knew beef tasted like. This one looks beautiful, props to the chef and extra points for a sharp knife.

[@mamaandpapajoe]

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

[@saffloweroyl3663]

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

[@Mike_Baldwin]

I've been cooking on the Big Green Egg (Formerly Kamadopot or Imperial Kamado) for 40 years. I've done this before. If you want to kick it up a few notches - prepare some Au Jus and prepare some horseradish+sour cream and drag each bite through the Au Jus and then a little horseradish + sour cream mixture. The thumbnail got me. Now I need to pick up a chuck roast for the weekend. Great video.

[@mamaandpapajoe]

Thanks for the tips Mike! It sounds like you know exactly how to get it done. I'm on it!

[@christophernichols1379]

Great for the mom, with a house full of growing boys. A genuine blessing. Thank you. Peace.

[@mamaandpapajoe]

Absolutely Christopher, it'll go a long way.

[@chopsddy3]

My dear carnivorous brother, thank you so much!👍 I just tried this. I cooked a piece without your method and it was as tough as a shoe. I used your method and I have melt in your mouth steak ,for half price, that my old busted up mouth can handle Gotta go. Steak is on. Thanks again.

[@mamaandpapajoe]

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

[@chopsddy3]

@@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. 😁👍🥩

[@mamaandpapajoe]

I'm doing the happy dance! 🤣🤣

[@chopsddy3]

@@mamaandpapajoe Me too.😁

[@dwc13]

My brother I love that you show The Way of the chuck roast... I go simple dry rub (salt and pepper plus maybe a lil paprika and/or cumin)... After resting for a good 20-30, I don't wait for the skillet to get hot.. I go cold sear... I find starting it right out the gate in the cold skillet helps the meat handle the high temperature once the skillet starts really poppin'-- so you start to develop that nice crust without starting to dry the layer right underneath... Once it's nice and browmed on both sides I melt a lil butter and get both sides glistening before throwing it right it the 450 degree oven... I hit it for 4-5 min then flip for another 4-5... I remove and let it rest for 10-15 in the hot skillet; then for another 10 on the rack... I slice it all up thick... The ribeye portion of it will always be perfect medium rare... The rest will be very flavorful with a nice texture; very red, but not rare finish... The texture throughout the whole cut is great; all the gristle breaks down nicely in the high heat, and the fat gets a nice render-- no soft fat pieces with chewy string in them... That all said, you already know I have a hot pan o' butter prepared in another small skillet, baby! For those deeper red slices, you throw them in that hot butter skillet for a nice sear on both sides-- and you're all the way there 🤌 I don't have to explain the goodness to you-- you're obviously an experienced man of taste... That lil extra Japanese Juke with the final butter sear at the end, bro... For the pros ☝️ Excellent video, my friend... Your recipe will indeed be served at my table quite soon... And if this comment gets read, I hope my recipe makes it to yours, as well 💪 Blessings 🙏

[@mamaandpapajoe]

Looks like you've got an excellent recipe and cook process DWC! You can never go wrong with simple salt, pepper and garlic. Thanks so much for watching.

[@deannicholas7673]

You are so genuine - and deliver your knowledge brilliantly. Thank You

[@mamaandpapajoe]

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

[@PowerKorrupts]

I was a free floating soul in the universe until I saw this video at which point I had to incarnate into human form just to 'experience' this! This alone was worth the journey!

[@mamaandpapajoe]

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

[@jaym1244]

OMG, that's beautiful. Was a butcher for many years and always recommended chuck eyes. They're as good as a ribeye but I think they have an even better flavor to them. Cooking the whole chuck roast.... Why the hell not! Especially a "bone-in". Well done sir! Subscribed!!!

[@mamaandpapajoe]

Thanks very much Jay, such a versatile cut of meat. We appreciate you watching .

[@maxmorris4801]

Sir, I want to say thank you! I just done up two chucks on the pit and they are without a doubt the best yet! I forgot to brush them with oil before putting them on but dang they're just as tender and tasty as ever!

[@mamaandpapajoe]

That is so cool to hear Max, glad you good it done!

[@marcalvarado1915]

I like to sous vide my chuck roast for 24-30 hours at 129 degrees Fahrenheit and then sear it on the cast iron with garlic, butter and sometimes rosemary. It comes out like a giant ribeye. It’s probably my second favorite cut next to a real ribeye. Delicious!

[@mamaandpapajoe]

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

[@downsouthlouisiana]

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.

[@spinningbackspin]

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

[@Dabby724]

@@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.

[@downsouthlouisiana]

@@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.

[@rytiski]

Thank you! I get these as a roast all the time. I always wondered if I could do a reverse sear on it like a steak but never tried it. Glad you tried it for me. I'm on game now.

[@mamaandpapajoe]

Yes you can Rytiski! Thanks for watching.

[@williammorris3334]

Chuck roast has that great “beefy” flavor. Many prefer ground chuck for burgers over anything else. This was a great video! Great presentation and technique!

[@mamaandpapajoe]

So flavorful William, thanks for watching.

[@bradleymorehouse7462]

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

[@bucknasty69]

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!

[@irvvvv601]

i'll try this in the oven, as some have mentioned here 350 degree for about 45- 1 hr, i'll update but man that looks incredible and yea we are 5 to this family ! thank you again

[@mamaandpapajoe]

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

[@northwoodstrapper8778]

Yum I make a pot roast every Sunday in the cool months for my family. I’m definitely going to try this in the warm months. Great video

[@mamaandpapajoe]

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

[@robfeeney4909]

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

[@rosegeaber7533]

That looks amazing!! My mouth is watering! Thanks for the tip!

[@mamaandpapajoe]

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

[@paulgregory2507]

I look for the chuckeye steaks when I don't want to pay for a ribeye. I like the flavor. You sir, are a grill master!

[@mamaandpapajoe]

Thank you kindly Paul, we appreciate you watching.

[@TraderLDKnows]

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

[@bobbykgb]

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

[@TraderLDKnows]

@@bobbykgb so true! what a shame 😩

[@Cream_CurdlR]

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

[@marciabyram6003]

It was cold and rainy so I tried this tonight on my fireplace insert with doors. I smoked with dry oak and wild cherry branches and then seared the meat with more oak logs. It is a keeper! Rest and sliced thin and it is soooo good! 👏🥰

[@mamaandpapajoe]

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

[@tintrach]

I wasn't hungry until you started carving up that beautiful piece of meat. I've recently started the carnivore diet - this is going into my recipe collection. THANK YOU!!!!!

[@mamaandpapajoe]

Thanks very much for watching Tintrach, you're going to love this!

[@michealfurlong9282]

Papa Joe- you’re an inspiration! Perfectly simple instruction. Grateful to you for sharing.

[@mamaandpapajoe]

I appreciate that Michael, thanks for your support.

[@MileZeroFilms]

Great video, thanks for posting this method for cooking a Chuck Roast! I do the same for the roast and I also buy smaller chuck steaks which are a good value, that I cook conventionally on the grill. But reverse searing the roast as you expertly demonstrated here is by far the best for both flavor and value.

[@mamaandpapajoe]

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

[@4seasonsbbq]

This looked absolutely delicious. It was perfectly cooked. I need to get me a chuck roast and give this a try. You got my mouth watering over here. Have a great week my friend. 👍

[@mamaandpapajoe]

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

[@Cream_CurdlR]

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

[@rodneymckinnon9075]

That roast was bleeding !🤢

[@4seasonsbbq]

​@Cream_CurdlR you can do it that way. I'd probably have the oven set around 250° and your skillet set to super hot.

[@4seasonsbbq]

​@@rodneymckinnon9075that's the only way to eat steaks. If you want to ruin a good piece of meat by cookin it well done then eat chicken

[@mhammer5]

I'm going to give this a shot, looks great. That is beautiful. Thanks for this video. I still learn even though I started grilling in 1968. Back then we would go down to the elevator CO-OP and pick up the dry brown corncobs off of the ground soak them in water and use them for smoke. My dad said he was told they would smoke similar to hickory. It wasn't exactly like hickory but it wasn't bad smoke.

[@mamaandpapajoe]

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

[@fredschwindt399]

Wow, papa Joe, I am sold. This will be one of my first BBQ This summer. Thank you 😊 💓 😊

[@mamaandpapajoe]

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

[@Kevinr14]

I'm just watching your channel for the first time and I'm impressed! You know what you're doing behind both the camera and the grill. Great job. I think I'll try a chuck steak this way also.

[@mamaandpapajoe]

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

[@inspectrgajit]

I've always asked myself why not grill a chuck roast because they are delicious! Great video

[@mamaandpapajoe]

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

[@jebbthetrainkid1281]

My Mouth is actually watering right now. That looks absolutely delicious

[@mamaandpapajoe]

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

[@jebbthetrainkid1281]

@@mamaandpapajoe I agree

[@PanioloBee]

Good choice and idea for a family that can’t afford to have individual steaks. In the South Pacific, locals will mix soyu sauce, vinegar, onion slices or red pepper slices as a dipping sauce.

[@mamaandpapajoe]

Thanks for that sauce recipe Paniolo, it sounds delicious.

[@tedthomas9809]

This cut of beef is a very versatile choice. Can be done so many ways. Thank you for your video.

[@mamaandpapajoe]

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

[@getawaygoober9487]

Chuck roast is always my "go to" beef. It's always very flavorful. Been grilling them for a long time. Leftovers with egg noodles.

[@mamaandpapajoe]

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

[@dat_man_lu]

Man, it never fails. Any time I see a YT cook with an HEB product, it's an immediate "Home" feeling. Best grocery store, man. One of the reasons I'll never leave the South.

[@mamaandpapajoe]

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

[@estroud6274]

I haven't cooked with reverse searing. What you made looked absolutely yummy

[@mamaandpapajoe]

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

[@jalphabet5]

I watched this right after eating lunch and I'm starving! Can't wait to try this at home!

[@mamaandpapajoe]

😂😂 You're going to love it Jalphabet, thanks for watching.

[@robertomercer]

Thank you so much my friend dropped off two of these last night. I put one in the crockpot the other ones in the refrigerator now so I’m gonna use your recipe on my smoker and thank you so much.

[@mamaandpapajoe]

You're going to love it Robert, thanks for watching.

[@robertomercer]

@@mamaandpapajoe yeah I cooked it exactly like you cooked it. I have all the equipment it turned out perfect everyone loved it. We also had the other one from the crockpot which was not a big hook. This was a big hit.

[@mamaandpapajoe]

That's awesome dude, congrats!

[@-ram-m2664]

Great cook! Scoring a well-marbled chuck roast like this has been my steak "Cheat" for a while. Sure, there are some parts that are not super-tender, but you can get some super-soft, tastes like ribeye and some firmer, tastes like a strip sections, just slice thinly against the grain for a fraction of what a rib roast or ribeye steak will cost. My only change-up here is sometimes I'll hit it with a jaccard, poke it with a fork, or even take a mallet to it (fun for the kids!), season it with favorite rub, then slather it with a 50/50 mayo-mustard mix (sometimes a splash of hot sauce), wrap it up and let it marinate in the fridge overnite (or up to 3 days). . . SUBSCRIBED!

[@mamaandpapajoe]

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. kzbin.info/www/bejne/fHeoh2Vqd7CLqMk

[@-ram-m2664]

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

[@superdadmoney]

That was gorgeous! Well prepped, well executed, looks amazing!!

[@mamaandpapajoe]

Thank you very much Superdad! Appreciate you watching.

[@troyv8302]

Never done a chuck roast like a steak. Going to have to give it a try as that looked great. Thanks CJ!

[@mamaandpapajoe]

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

[@troyv8302]

@@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.

[@LD-qj2te]

I wanted to do the same!! Here are a few of my tricks . Cook in sous vide at 135 to allow to break down tissues. Sometimes I will caulk seal either with spice , sometimes with butter or tallow inside the bag. This ads flavor. The other thing too I have reverse seared …. And even smoked for flavor to get a nice internal temp .

[@mamaandpapajoe]

I love this cut of meat LD and I've cooked it so many different ways (sous vide, braised, smoked, chunked for kabobs, chili, and pot roast) to name a few. It's a really versatile cut. Thanks for watching.

[@incognito7039]

Excellent video! My wife and I absolutely LOVE Chuck roast like this. Great job with it man, I would come over for dinner anytime.

[@mamaandpapajoe]

Thanks very much for watching Incognito, I'd love to have you at our table!

[@incognito7039]

@@mamaandpapajoe That is so very appreciated, Hope you and your family have an amazing year, and keep it coming with the videos. Subscribing right now.

[@incognito7039]

@@mamaandpapajoe Also, If you ever want to swap recipes or just talk BBQ let me know. I will shoot you my info.

[@mamaandpapajoe]

Thanks for your support.

[@washburnbilly]

This looks phenomenal! I'll be slow cooking a roast today for about 6 to 8 hour's on the Weber. You don't need teeth to eat it. Lol happy independence day my brother! May you be blessed....

[@mamaandpapajoe]

🤣🤣🤣 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!

[@washburnbilly]

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

[@trillapino1]

OMG that looks scrumptious! Work of art! I hope mine comes out like that!

[@mamaandpapajoe]

You can make it happen Trilla! Thanks for watching.

[@michaeldusold9833]

Thank you for taking me to school Papa Joe. Man that's good meat! Didn't have to blow $250 and heating my house to 130° overnight with hot water. Sous vide, phooey!

[@mamaandpapajoe]

🤣🤣🤣 Thanks for a good laugh this morning Michael! A Chuck Roast is such a versatile cut of meat and you can't beat the flavor!

[@justme-ud2vk]

thank you for cooking on a weber. this is how most of the nation cooks. hard to beat for flavor. i have most grills out now. my weber gives me the biggest flavors.

[@mamaandpapajoe]

I love my Weber Justme, it's so versatile.

[@Jbennyho]

Mouth watering! Very unique cooking method. Thank you.

[@mamaandpapajoe]

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

[@RICHFOW]

This meat was purchased November 2022. That piece of meat went from $15 then to $30 now. (Better cook now before it goes to $60). I'm going to try this next time I go to the store.

[@mamaandpapajoe]

Somebody is getting rich! Thanks for watching.

[@billspindler4937]

You can catch on sale for same price.

[@bradleymorehouse7462]

The only three things missing: horseradish, Yorkshire pudding and a pint of Guinness.

[@mamaandpapajoe]

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

[@rodneymckinnon9075]

And more cooking ! Blood dripping !🤢

[@olimurphy-y3o]

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

[@thesailjunkie]

Terrific job! Chuck is one of my favorite cuts. I hope people keep turning their nose up at it. If it becomes more popular it'll become way more expensive.

[@mamaandpapajoe]

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

[@Markbot1999]

That was an amazingly well marbled chuck roast to start with. Having bone-in just adds to the flavor. Excellent job!

[@mamaandpapajoe]

Mark, you know I gnawed on that bone off camera....🤣🤣🤣

[@Markbot1999]

I would expect no less. Nowadays it isn't easy to get a chuck roast with bone-in. I used to get them and they were called "7 bone" if I recall correctly.@@mamaandpapajoe

[@JasonHuebel]

First time visiting your channel and you gave me an ear-to-ear smile from the get-go. You remind me very much of a older gentlemen from the congregation I grew up in as a kid. Loved that man. Great video, new subscriber.

[@mamaandpapajoe]

It's a cool day Jason but your comment has given me the warm and fuzzies. Thanks so much for watching.

[@dannyc9784]

Looks delicious. I love chuck steak I don't mind the extra chew I actually prefer it, I know I'm weird lol

[@mamaandpapajoe]

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

[@ekot0419]

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

[@tiptoeurchin]

I love the harder working muscles. A little more love is needed but they yield so much more flavor.

[@mamaandpapajoe]

I agree Tiptoe, so much more flavor than the non working muscles. Thanks for watching.

[@jlg3315]

that roast is beautiful when you are putting it on the grill. between drying over night, the seasoning and trussing, it looks good enough to eat raw!

[@mamaandpapajoe]

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

[@yussefedwards]

I think he did! 😅

[@jonathanstoffregen390]

Oh, my goodness! That looks scrumptious! I will be cooking this. Thank you, Sir!

[@mamaandpapajoe]

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

[@13c11a]

I would never have thought to do that. It looks delicious. Thank you.

[@mamaandpapajoe]

You are so welcome, just make sure it's well marbled and you're going to love it.

[@randylenz4201]

I love tri tips...but a chuck roast is half the cost and looks like a viable alternative to me. Thanks for the video!

[@mamaandpapajoe]

Thanks very much for watching. Definitely a cheaper cut.

[@bartlett454]

This guy knows his stuff! I don't always eat red meat but it is Summer and when the beef hits the grill, it is a thing of beauty. Thanks, eh?!

[@mamaandpapajoe]

Much appreciated Bartlett, we appreciate you watching.

[@faithbrown8739]

Too rare for me, but it still looks delicious!

[@mamaandpapajoe]

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

[@poppykok5]

I'd much rather eat a crusted, good & browned chuck roast than a boring filet mignon, any day...😋 Thank you so much Mr. Papa J for sharing your cooking skills...👍 ❤ I really enjoy your friendliness & enthusiasm when it comes to good food... *: )*

[@mamaandpapajoe]

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

[@shawnbrown2843]

Chuck is awesome, I buy the Whole Chuck Roll from Sams and cut it myself. Salt, Peppler, Garlic, and Thyme. Vacuum it up and leave in fridge for a couple days to season. I smoke it to 110F in a 250F digital Charcoal Smoker. Once it hits 110F, I pull off and crank grill up to 600F. Then you can cook at 2 minutes per side, 2 flips per side for grill marks. Let rest and slice up and enjoy. These are really good.

[@mamaandpapajoe]

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

[@ExaltedDuck]

Used to be when I bought into the "must always be cooked at highest heat possible" idea on propane grill or cast iron stovetop, I thought ribeye was the indisputable king of steaks. Getting a proper charcoal grill and learning how to use it gave me a whole new appreciation for all the sirloin cuts. I really didn't like New York steaks until I cooked them like this but now I'll take that over a ribeye. And a whole tritip done this way just can't be beat. I miss when you could get a 2-pack of them for under $20. Wasn't that long ago.

[@mamaandpapajoe]

I live the versatility of the Weber kettle, it can't be beat. Too bad things are so expensive. Thanks for watching.

[@ExaltedDuck]

@@mamaandpapajoe best bbq there is. definitely worth the price of admission.

[@ishunndavis2524]

Chuck roast going up by the second 😂😂😂😂😂😂😂😂😂😂😂😂😂

[@mamaandpapajoe]

🤣🤣 Thanks for watching Davis.

[@HammerofGod777]

What the heck! I didn't know TD Jakes is making food videos now.

[@poundtrader1414]

🤣🤣🤣🤣🤣🤣

[@mamaandpapajoe]

🤣🤣🤣 Too funny Hammer, thanks for watching.

[@mamaandpapajoe]

🤣🤣

[@RealBigBadJohn]

When I was a DJ, my air name was Chuck Roast.

[@mamaandpapajoe]

🤣🤣🤣 Good one!

[@drob762]

Pro tip. Suevey the meat ahead of time with hot water and a cooler ahead of time then finish on the grill. Outstanding.

[@mamaandpapajoe]

Sounds like an awesome idea Drob! Thanks.

[@SerenitynPeace]

Never heard of reversed seared.....don't care what it's called... That looks sooooo very good! Yep wish I was there! God bless friend!

[@mamaandpapajoe]

Reverse sear is my go to method for thicker steaks Serenity. Thanks for watching.

[@superbear617]

Low price, high taste!

[@mamaandpapajoe]

You know it is Bear!!

[@kelly916]

Eat bugs soon 😂

[@LukeFisherGAS]

I have a perfectly trimmed 3 pounder in the fridge, salted, on a grate, since yesterday. Im going to do the same basic thing in my oven, but man oh man, I'm doing it your way next time. Fantastic video, I'm your newest subscriber

[@mamaandpapajoe]

Thanks a lot Luke! I've done it in the oven before as well with good results. I just hate the smoke in the kitchen when searing.

[@4seasonsbbq]

This was cooked to perfection. I did a Mississippi pot roast video earlier this year and cooked my Chuck roast just like this. You know, I had to cut a piece off and taste it while it was still med rare. It looks like I commented on this a while ago. That's ok, it's worth another comment. Keep up the great work my friend.

[@mamaandpapajoe]

It's a really versatile cut of meat, I've never cooked a Mississippi pot roast but I'm sure it's banging!

[@blasterman56]

Mannnn, I am excited to see your recopies. I am not sure how I have missed your channel but keep them videos coming.

[@mamaandpapajoe]

Well thank you very much Rico! We appreciate your support.

[@dianneunderwood8456]

Wow the price of your beef is incredible - ours is much higher cost here in BC (Canada). It used to be more of a staple item (likely 3 - 4 times per week), but now it is a treat to eat occasionally. Love your tutorial and will give this a try when beef is on sale. THank you.

[@mamaandpapajoe]

Thank you so much for watching Dianne. We are fortunate to be in Texas when it comes to meat prices. Wishing you the best.

[@DearMe247]

Where in the states can you get it for $3.99/lb? Here in Tx it's 3 times that

[@mamaandpapajoe]

I'm in SA TX.

[@CalebClingon-oj9es]

HEB in for the win! I watched your short on this and then came to the full version here! Much love from Belton!

[@mamaandpapajoe]

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

[@TarotMoon]

Perfect. Been cooking professionally for 30 plus years ND THAT IS EXACTLY MMY METHOD.

[@mamaandpapajoe]

You beat me to the punch! Such an awesome cut!

[@marcussmith348]

I love this guy. I got so hungry watching to the end. Keep up the good work.

[@mamaandpapajoe]

Much appreciated Marcus, thanks for your support.

[@ThomasOlsen-n3z]

my mouth is watering. This looks so delicious! Can't wait to try it.

[@mamaandpapajoe]

Much appreciated and thanks for watching.

[@mariannekiss9177]

I have wondered about doing something like this. As someone following a Carnivore diet, this would make some much needed affordable meals. Thank you!

[@mamaandpapajoe]

Glad it was helpful Marianne!

[@ethanstein4821]

This is great. A pleasure to watch you cook. Looks delicious.

[@mamaandpapajoe]

Thank you so much Ethan, we appreciate you watching.

[@peterulvestad903]

Great video,,interesting and well done. looks great and GOOOOD!!!!!

[@mamaandpapajoe]

Thanks Peter. It's such a versatile and flavorful cut of meat.

[@theviking363]

I've been doing this cut for parties for over 20yrs. As an appetizer and a main meal. It's absolutely fabulous!.. 150° for medium well. It works out very well...just not done..

[@mamaandpapajoe]

You are absolutely correct Viking, anything but well done. Thanks for watching.

[@RH-sb5co]

Try a quick dry age. Remove from package, pat dry with paper towel, then wrap in fresh paper towels and place on rack you used when seasoning, and re wrap each day for3 days. Btw that was a great looking chuck graded select. Happy trails.

[@RH-sb5co]

Keep refrigerated. Sure you knew that but others may not.

[@mamaandpapajoe]

Great idea I will definitely try this. Thanks