Comfort Food – Beef Chuck Roast
Guest Chefs “The Grillin Fools”
The guest chefs who contribute to Sizzle on the Grill are predominantly backyard cooks who are passionate about cooking outdoors. I particularly enjoy hearing from The Grillin Fools because one of their favorite cookers is the same one I use. And it’s old school all the way. Here’s a photo story they posted and I re-post here for your pleasure and enjoyment. I hope it inspires you!
Thanks and…
Happy Grilling!
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Comfort Food – Beef Chuck Roast! | The Grillin Fools
Hiya CB – thought you’d like to see a cook we did recently on our “OLD” Char-Broil 940x that was inspired by some cooks you’ve done in the past.
The marinated and smoked chuck roast in a roasting pan on the grates.
It is looking good and the flavors are melding!
Tender, smoky and flavorful comfort food!
Years ago I prepared just the roast on the grill at the urging of my dear departed father-in-law Russ. He created a whiskey marinate that gave me heartburn for a couple of days so I needed a different, yet simple, approach for this method.
One day prior to grilling the roasts were placed into a plastic container with the Italian Dressing, Red Wine, Salt, and Pepper added.
The roasts were returned to the icebox (I love that term!) to marinate overnight. Halfway into the marinating time the container was flipped over to insure both sides of the roasts are coated evenly with the mixture.
The next afternoon the veggies were washed and prepared along with the rest of the ingredients.
The old Char-Broil was set up for indirect grilling employing the flank method. I rearranged a few coals to be underneath the pan to get this mixture bubbling quickly with a special arrangement.
~Notice how there are a few unlit coals placed around the ones that are ashed over? Adding some extra unlit coals will keep the temps up for a longer period of time and save you one lid opening to add more coals. The lid is already open right now as the grill is being prepped. This is particularly important with cold weather grilling as each and every time you open the lid all the heat is wicked away and it takes that much longer to grill because it takes longer for the heat to build back up in the chamber.***
Smoking wood chosen was apple but I also tossed in my last couple of chunks of pecan.
The roasts were removed from the icebox and allowed to come to room temperature before grilling. Here’s a pic after soaking in the marinade overnight.
Once the coals are ready and properly spread the cooking grate will be left high to first sear the roast to seal the juices inside.
The roasts hit the grate with the excess marinade wiped off but the residual kicks up a bit of smoke.
Here they are turned after 5 minutes on one side.
Now a close up—are we really going after grill marks on a Chuck Roast??
The roasts are seared and it’s time to place the rest of the ingredients into the pan and get them going.
First, 2 cans of Beef Broth and a cup of water followed by the Carrots...
Onion, Celery, Garlic, and ...
...finally the Potatoes.
For the first half of the cooking time a roast rack (flipped over it’s a great rib rack too!) is employed to elevate the beef to absorb more of the smoke flavor and permit the juices to drip into the mixture below.
A third can of Beef Broth is added (I bought 4 just in case) plus another cup of water and I now feel comfortable with the fluid mixture.
A couple large chunks of Apple wood are added adjacent to the coals, the thermometer placed (heaven forbid I forget that gizmo!), and the lid closed once the grate containing the coals is dropped to its lowest point. The rack is place back into the pan, charcoal added, and a couple more chunks of wood applied. Mother Nature is interfering with the process a bit now. The wind has kicked up and I’ve been the recipient of a few sprinkles of rain:
I’m hoping the wind doesn’t affect the drafty old grill very much. The fire has been stoked and I really need to see the liquid around the veggies bubbling but it hasn’t happened yet.
I may have added too much liquid but time and taste will tell the story. This is my first attempt at this recipe and the family that will be arriving for dinner soon will be victims of this experiment. The GrillinFools will show you our first effort as well as a perfected last effort. No practice runs to show you success always, just the same thing you would encounter when trying something new on your grill.
I took another peek after another 20 minutes and the broth is bubbling and progress is being made. I’m debating whether to drop the roasts into the pan for the last half of my estimated cooking time.
After consulting with Mimi the decision is made and the roasts are dropped into the pan mixture after 1.5 hours into the process.
The broth was bubbling gently but kicked up a bit when wood caught fire and shot flames under the pan—a couple of squirts of water cooled the wood down and I think we’re back to normal grilling. I took the opportunity to give the veggies another stir as some of the potatoes were browning on the edges from the heat and smoke.
Here’s an observation. I walked around to the front of the house and the aroma of Apple wood smoke seemed to follow. I’m filling the neighborhood with this wonderful fragrance! Given the inclement weather I must be the only one grilling today. I probably should canvass the neighborhood and hand out some GrillinFools biz-cards.
Here’s a pic of a small flock of geese that have wandered in. I wonder if they were attracted by the aroma. If it were legal I’d like to have one of them on my grill.
Now it’s drizzling a bit harder so it is a good thing this event requires the lid to the firebox to be closed. My notepad is now dappled with rain drops. A GrillinFool is not daunted by this situation.
It has been 45 minutes since the roasts were dropped into the mix and I’m going to turn them over and give the veggies another stir. The liquid is cooking down so another can of broth is added.
I’m hopeful this effort will be complete in another 45 minutes but perhaps a taste of the veggies is in order. Scott, The Original Grillin Fool is due to arrive soon so I’ll wait for that moment to taste test.
The roasts are flipped once again and I tasted the potatoes and carrots—I didn’t wait for the OGF—they were just super and full of flavor. I’m a little concerned about the beef so will allow it to continue to simmer.
The thermometer is only showing 250 but the liquid is bubbling nicely.
Here’s a pic at 2 hours 45 minutes and the beef roasts appear to be done. Taste test coming up!
Here is the first roast sliced.
The juices and broth mixture is reserved to pour over the beef and vegetables. The roast is done, tender, and very flavorful. The great part of this effort is that the veggies picked up that sweet apple wood smoke flavor. The consensus of the dining guests, including the OGF Scott, was that this effort was a “home run” and worthy of a repeat performance. What a great dinner! Grilled comfort food all in one pan with fantastic flavor! Don’t let Old Man Winter get you down—give this a try and you’ll be rewarded with a tasty meal. Many grocers feature Chuck Roast in their ads this time of year so you can have an economical meal as well. Oh, and it goes great with a spicy glass of red!
~The Grillin Fools!
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For a printable recipe and ingredient list of this cook – CLICK HERE.
Really nice, gives me idea’s for my Heatwave grill. My mouth is watering! Just wait CB you will see (you know me!!)
Hats off to the Grillin Fools. I can`t wait to try their recipe!!
Wow, I think this is the first time I’ve ever seen my old grill on the net! Mine was from the early 1970’s and only burned completely out maybe 5 years ago. I loved that grill, and still do, above all others. It was so perfectly drafty I could put firewood in it and cook. I kept the door and still have the cast iron grates. I miss it dearly. xo, Biggles
Right on Dr. Biggles! I have 4 grills and I love the 940 the best and I grill the best on it. The one you see is 20 years old and we have another that is 30 and have used them both on GrillinFools.com for many features. Keep it dry and and it lasts for a long,long time–the best ever for backyard guys like us!