Cooking Chuck Roast Like a Steak | Reverse Seared Chuck Roast

Cooking Chuck Roast Like a Steak | How to Reverse Sear a Steak on the Grill
Today we are going to be #cookingchuckroastlikeasteak, we will be #grillingchuckroaststeak. With this inexpensive #chuckroast, we'll show you #howtoreversesearasteakon grill. #howtocooksteakoncharcoalgrill
#shorts

[@Th3Chuzzl3r]

Thats the inflation steak baby

[@mamaandpapajoe]

🤣🤣🤣🤣 No lies detected there.

[@Vannazzzz]

I accidentally bought a roast instead of a steak and needed to know how I could do this 😂 thank you!

[@mamaandpapajoe]

Well that is awesome Savannah, be sure to let us know how it turned out. Thanks for watching.

[@NeoJSsk]

literally same thing happened to me lol

[@jhonnyblade702]

Time/temps please that looks so good!!

[@noahjun1985]

How did they end up? Taste like a rib eye?

[@chansebunker7373]

Just cooked one Sunday, I might stop buying actual steaks it was soooo good 😂

[@FishermanKyle]

Using a piece of wood to diffuse the heat from the fire is genius and yet such common sense.

[@mamaandpapajoe]

It really does the trick Kyle, thanks so much for watching.

[@FoodShowFan]

Shout out to TEXAS! I miss you HEB, dearly . 🤠

[@mamaandpapajoe]

HEB is the best!

[@Didnotconsent]

Perfect, was trying to find a better option than a pot roast.

[@mamaandpapajoe]

Thanks for watching, here are the details if you're interested.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=p39fn9jgKJuIobup

[@smirking8457]

That looks incredible. Seems like a nice alternative to ribeyes without breaking the bank

[@mamaandpapajoe]

We agree Smirking, thanks very much for watching.

[@smirking8457]

@@mamaandpapajoe I just made one tonight. People told me it would be too tough, but I disagree. It was delicious. I slow cooked it in the oven to temp and seared it on the grill.

[@michaelmay6686]

Poor mans ribeye !! Nice work !

[@jad2290]

​@@smirking8457
Hello, how possible it that you slow cooked it in the oven and still getting Medium rare temperature??

[@615JOHNLEE]

⁠@@jad2290Best way I found is to tie the steak, probe the middle with a thermometer, and oven bake or smoke to about 115-120 degrees. Pull steak and sear in cast iron or over fire to develop crust. Rest for at least 10 minutes and enjoy a perfect medium rare.😉

[@sydneystrickland1596]

I love the way chuck roast tastes as a steak! When making pot roast, I always trim a little off and quickly pan-sear it to nibble on. lol

[@mamaandpapajoe]

It's such a versatile cut Sydney, and soooo flavorful.

[@Zan.Evan.Dawson1243]

MY LATEST REGRET: Not seeing this method before spending nearly $38 on an identical 3.92 lb cut at Publix a few days ago that ultimately became the 'Dutch oven disappointment' 😢😢😢

[@mamaandpapajoe]

There will always be another Zane and you're going to love it. Thanks for watching.

[@kgeli5326]

Wow. That’s clever and looks delicious. I’ll have to give it a try

[@mamaandpapajoe]

You're going to love it.

[@Dogspark841]

I already know this would be just phenomenal. It may not look as pretty on a plate as a Ribeye, but it will taste just as good if not even better. I often buy Chuck Eye roasts, let them dry brine with salt for 2-3 days, and then cut unreal steaks out of it. A+

[@mamaandpapajoe]

Dry brining is definitely an effective technique Dogspark. Thanks for watching.

[@Dogspark841]

@@mamaandpapajoe Thank you for all your responses to these comments. You seem like a very nice person and a master of meat.

[@cuthip]

You’d probably need a long time during the low heat portion of cooking for it to come out tender I bet. Traditional steaks like ribeye or NY strip are naturally tender, but chuck has a lot of connective tissue that typically benefits from a braise.

[@mamaandpapajoe]

It's a very versatile cut Cuthip, not many folks cook it this way. Thanks for watching.

[@KharlHungus]

dang, looks good. I like that coal box too...whats the rub?

[@mamaandpapajoe]

Thanks Walter, course cracked pepper followed by Uncle Chris Gourmet Steak Seasoning.

[@craighebert4655]

Looks real tender!

[@mamaandpapajoe]

Thanks for watching Craig.

[@user-yr1si5db3d]

We need the instructions! I just bought some and want to cook it on my traeger.

[@mamaandpapajoe]

Low smoke at 225-250 until it reaches about 130 degrees, let it rest while you get the grill or a cast iron pan HOT. Sear the steak to your desired finish temp.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=DQorT5Sf0_-0LU34

[@cookepi]

The taste was very good! It was a bit tough in a few spots. Next time I’ll do a longer cook at a bit lower temp. Thank you for putting me on the path with this cut! Definitely one worth perfecting!!

[@mamaandpapajoe]

I agree with a part that chews like a average ribeye while other parts have more chew Cookepi. Thanks for watching.

[@chalabread]

Chuck roast is 2 really tender steaks combined, a Denver and chuck eye which both are really close/touching the ribeye section of a cow. I prefer to separate the 2 steaks before cooking it

[@mamaandpapajoe]

Good info Chala, thanks for watching.

[@andreruffin2743]

That outside look good as hell

[@mamaandpapajoe]

Thanks for watching.

[@mrjdavidt]

With low and slow
Anything is possible guys 🙏🏾👌🏾🍖

[@mamaandpapajoe]

I totally agree. Thanks for stopping by.

[@mrjdavidt]

@@mamaandpapajoe thank you for the tips

[@michaelbatson5989]

Steaks are not cooked low and slow….

[@FINSuojeluskunta]

@@michaelbatson5989 facts

[@isaiahkipp5509]

@@michaelbatson5989reverse sear…

[@danwatson8245]

Every 2 weeks or so il buy. Chuck roast and a pack of hard wood smoked bacon and make a home made fire smoked chili..... il never use hamburger agian in my chili. Lol

[@mamaandpapajoe]

I have always been a fan of a chunky meaty chili so never ground beef. Always chuck or brisket.

[@tonyyoung5699]

Every since I was a little man my grandmother always used a crockpot... years later my mom used a pressure cooker... Now I'm raising my own family I'm about to throw one on the pit and see how it turns out 😊

[@mamaandpapajoe]

Hope you enjoy Tonyn Cuck is a great cut!

[@michaelallen1808]

Just did pressure cooker then air fryer, tasted great!

[@hjets5387]

Made this the other day. The only other thing I added was celery. Followed the recipe except for that. It was fantastic.

[@mamaandpapajoe]

That's awesome to hear John, take care!

[@hjets5387]

@@mamaandpapajoe I should be thanking you.

[@winterfoxx6363]

Did you find the recipe written anywhere? I want to make chuckroast for my dad because he likes steak but chuckroast is way way cheaper where I live. Except I never made it before 😬

[@hjets5387]

@@winterfoxx6363 Just watch the video and stop it and write down what they say to do. It's extremely easy.

[@chrisrock364]

Perfectly cooked!! Nice

[@mamaandpapajoe]

Thanks for watching Chris, Chuck roast can't be beat!

[@Mr.Burton17]

You definitely did your thing on that

[@mamaandpapajoe]

Much appreciated Mr Burton, it's such an awesome cut.

[@toddsjogren5589]

Looks absolutely delicious 😋

[@mamaandpapajoe]

Thanks for watching Todd.

[@lotus956]

I recently switched over to chuck for steaks. Steak prices are getting ridiculous.

[@androctonustv856]

Same. Cook them right its nearly as good as a ribeye

[@TheEnigmaticmuse]

So are Chuck roasts now. Went up $2/lb in the last week at my store.

[@RollinsTVSyed]

Love the shots. 🎉

[@mamaandpapajoe]

We appreciate you watching Rollins!

[@venomluis]

Great video, steak looks amazing 🔥definitely gonna try this. Love that cutting board 💯

[@mamaandpapajoe]

Thanks Venomm.... Chuck roast is so versatile. A gentleman out of Ohio makes these boards.

[@greenleavesofsummer9673]

This doesn’t mean anything without list of
Rub seasonings. Looks delish. How many minutes each side?

[@mamaandpapajoe]

Yeah! It's a short! Here's a link to the full video with that info!
th-cam.com/video/eQoxTfzc5aM/w-d-xo.html

[@solidtank7957]

That looks amazing

[@mamaandpapajoe]

Thanks a lot Tank! We appreciate you watching.

[@GoodfellowLuna]

That looks do good 🤤

[@mamaandpapajoe]

Thanks for watching Luna!

[@LightS_bRight]

Honestly high end meat so good

[@mamaandpapajoe]

So true! You can't beat quality meat JV!

[@brat1324]

Looks perfect

[@mamaandpapajoe]

Thanks Brat. It's such a versatile cut of meat..... especially if it's well marbled.

[@jgross1991]

Poor mans brisket lol I love them.

[@mamaandpapajoe]

Thanks for watching J!

[@markortiz9563]

Hey what’s the song in the back ground you playing I appreciate the recipe cooking it rn

[@mamaandpapajoe]

It's a song in the YT Library by Anno Domini Beats called "Like that". Thanks for watching Mark.

[@tjsingh5163]

Looks delicious I did a reverse sear Chuck after seeing the long video of this. (I think it was from you guys) btw if those are nitrile gloves those suckers are flammable. I learned that the hard way one time.

[@mamaandpapajoe]

Thanks for the info TJ, we appreciate you watching.

[@artcien]

Looks great, what's the internal temperature??

[@mamaandpapajoe]

Thanks for watching Artcien. It average 130F across the roast. Here is the full video.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=Mp5SaQfg7eSNlyAR

[@iamher00]

I’m also one of the people who accidentally bought a roast instead of a steak and this gives me hope.. I really didn’t want stew. Thanks for this.

[@mamaandpapajoe]

You're going to love this Iamher! Chuck is such a versatile cut of meat.

[@DaveWilson-CNY]

Brilliant technique! I've been doing the lazy version of just cooking a HEB roast on mesquite pellets to ~140.. they come out good, but oh man not as nice as yours! you cut it right too, How do you beat that for the $15??

[@mamaandpapajoe]

It's such a versatile cut Dave, most people only do pot roast. Thanks for watching.

[@1PrinceWilliam]

Did you just smoke that while reverse searing? 🤯

[@mamaandpapajoe]

I smoked it before searing Prince. Here is the full video if you're interested.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=7wcqeJnuzK6ciG9a

[@gwenholcombe9705]

Looks delicious 😋 😋

[@mamaandpapajoe]

Thank you for watching Gwen, have a happy New year.

[@Lovetocraft-kd8jt]

Looks delicious.

[@mamaandpapajoe]

Thank you very much! 😋

[@benjamincooper4206]

Surprisingly good marbling

[@mamaandpapajoe]

Thanks Benjamin, if you want to treat it like a steak, the marbling is a must.

[@DonnaB1]

What a marvelous sight😋😋

[@mamaandpapajoe]

Thanks Don, a really versatile cut of meat.

[@Bakamojo]

Wouldn’t a rare chuck roast be insane tough? This was low and slow but I didn’t think collagen broke down at temps so low that it stays rare.

[@mamaandpapajoe]

It has to be a roast with enough marbling Baka. A well marbled roast will rival a basic ribeye in texture and with. more flavor. Here's a video of a different chuck. th-cam.com/video/FFEV24BKXrg/w-d-xo.html

[@fredbiden868]

most of the time rare is very tender compared to well done...same way with hamburger...

[@WestfulThinking]

Family what greens you got ontop to garnish? Looks incredible 💪looks smacking

[@mamaandpapajoe]

Great question Westful. Is a combination of a dry Chimichurri mix and butter! So delicious. Check out the link.
alfrugoni.com/collections/seasonings-and-food/products/chimichurri-combo-1

[@WestfulThinking]

@mamaandpapajoe thanks yall I appreciate you. !

[@chriswalls5831]

Soak this overnight in jack Daniels

[@mamaandpapajoe]

That sounds interesting Chris!

[@AzTurboMini]

This looks like it turned out pretty good. I've used chuck for burnt ends but that it. I also saw your full video you made about 5 months ago doing a full smoke on a chuck. After doing both, do you prefer reverse searing and eating like a steak/TriTip or full smoke and like a brisket? Thanks! (Followed) 👍

[@mamaandpapajoe]

It's so flavorful when smoked, even more so than a brisket!

[@AzTurboMini]

@@mamaandpapajoe thanks buddy I'll have to try! ✌️

[@10RexTheWolf01]

Just give me that whole thing and a bottle of red wine

[@mamaandpapajoe]

🤣🤣🤣🤣Giddyup!

[@fredbiden868]

red wine is great

[@edwardsferrazza9646]

Oh hell yeah!!!

[@mamaandpapajoe]

Thanks Edwards.

[@artcien]

Thanks 🙏

[@mamaandpapajoe]

Thank you very much for watching Artcien.

[@paulleefizzle]

what are you getting the internal temp to my guy?

[@mamaandpapajoe]

Here is the full video Paul. I take them to 128.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.html

[@charliecruz4505]

The Art Of The Smoke !! 🔥

[@mamaandpapajoe]

Thanks Charlie!

[@earlkyat8092]

Perfectly done

[@mamaandpapajoe]

Thanks very much Earl, the versatility of a nicely marbled chuck roast is endless.

[@mariaesposito274]

perfect!!💯❤

[@mamaandpapajoe]

Thank you so much Maria!

[@davidjensen266]

Slow and low, salt it ahead time and don't stop it at temp over cook...

[@mamaandpapajoe]

Sounds like a plan David, thanks a lot.

[@matthewtarver2221]

This is 🔥

[@mamaandpapajoe]

Much appreciated Matthew, merry Christmas.

[@bouramasangaremaimounakarembe]

So perfect so good...

[@mamaandpapajoe]

It's a really flavorful and versatile cut of meat. Thanks for watching.

[@cookepi]

What temp do you target for the smoke?

[@mamaandpapajoe]

My Weber does not have a thermometer but 225-250 would be great. I use about 17 briquettes.

[@cookepi]

Thank you, crazy fast reply:) God bless! Cooking one now:)

[@mamaandpapajoe]

Please let me know how it turns out.

[@tsk_v1458]

is that charcoal basket homemade?

[@mamaandpapajoe]

No, it's called the Smokenator. amzn.to/3t3BWUh

[@uhskippy23]

Good job

[@mamaandpapajoe]

Thanks for watching, we appreciate you.

[@blulu8620]

i had this exact same idea

[@mamaandpapajoe]

Ho for it Blulu, you're going to love it!

[@melancholypuppy3595]

Damn that's good

[@mamaandpapajoe]

Thanks very much for watching.

[@BattlefrontZero]

Tried out chuck roast as a steak today. Def wouldn't try again. I had an AMAZING medium rare on it but it was tough and regardless how much salt I added, it just tasted bland.

[@mamaandpapajoe]

Sorry to hear that Battlefront.

[@michaelmay6686]

Looks like it might be from the chuck eye end , which is the most tender park of the chuck roast

[@mamaandpapajoe]

Yessir, a few other folks have said the same thing Michael. Thanks for watching.

[@wayneharris5178]

I do this a good bit they r so good

[@mamaandpapajoe]

So true! Thanks for watching.

[@juliocastillo8472]

How was it dawg ? Looks fire

[@mamaandpapajoe]

A chew like an average ribeye with triple the flavor Julio, have a merry Christmas.

[@juliocastillo8472]

I’ll be making this then merry Christmas man

[@Svennoble-js8fl]

Damn, lol, these roast be small nowadays can mistake it for a steak lol, looks good though.

[@mamaandpapajoe]

I f you want to cook one like a steak, it should be smaller Sven. Thanks for watching.

[@dimeandbiggie353]

Ummm. Sir. Sir 😂

[@mamaandpapajoe]

.

[@Mr.Bronx83]

Mouth watering 😦

[@mamaandpapajoe]

Thanks very much!

[@ronm9772]

WOW!

[@mamaandpapajoe]

Thanks a lot Ron!

[@AnthonyPearson4JesusofNazareth]

nice job

[@mamaandpapajoe]

Much appreciated Anthony, thanks.

[@philipdru9290]

Bravo 👏

[@mamaandpapajoe]

Thanks for watching Philip.

[@Tenekai]

Chuck is THE alternative to ribeye.
The flavor and fattiness is similar since its part of the same muscle group.
Make sure to slow cook for 3+ hours, then sear off.
Or just make a bomb braise with rice, mashed potatoes, or a pasta.

[@mamaandpapajoe]

That sounds great Tenekai! Thanks so much for watching.

[@Aph87]

Should’ve put it in a pressure cooker after. Make some shredded beef.

[@mamaandpapajoe]

That's an idea.

[@danielesparza2480]

Is it tender or rough?

[@mamaandpapajoe]

Not tough at all. There are about 5 different muscles in a Chuck roast. Some chew like a basic ribeye, others like a flat iron steak. Just have to get the right one.

[@joycolgan9852]

I’m hungry now boy

[@mamaandpapajoe]

Thanks for watching Joy.

[@youtubescholar]

Half of me wants more people to know how good it is, but the selfish half doesn’t want the price to go up

[@mamaandpapajoe]

😂😂😂 I agree, the powers that be are marking everything up.

[@TamaraInTanzania2]

Damn I didn't know you could do that

[@mamaandpapajoe]

Yes it can, just not with any chuck roast. Make sure it's well marbled.

[@crutch132]

I didn't see the ingredients in the description

[@mamaandpapajoe]

Here is the full vid with all the details Crutch, thanks for watching.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=bqpUrMpj4zxeq1CB

[@REMEXTV2001274910RMX]

It's rawwwww

[@mamaandpapajoe]

K

[@andrearatkovic4048]

How would you do it in the oven?

[@mamaandpapajoe]

Can definitely be done. Put your oven on 225 and slow cook/warm up the roast until it reaches 115-120 degrees. You can then put the oven on broil or heat up a cast iron pan with some high temp oil and blast the roast flipping every 30 seconds until your desired temperature is reached. Warning.... this method does create some smoke so your alarms may start screaming.

[@YB4ktBetter]

@@mamaandpapajoe if u get this I’m cooking one now so how long do I cook it it’s a small one Thank u ❤

[@mamaandpapajoe]

Sorry I did not see this in time Andrea. It would have been based on the thickness.

[@lucashernandez1828]

I started freestyling for no reason

[@mamaandpapajoe]

🤣🤣🤣🤣 Too funny Lucas! Thanks for watching.

[@djc6323]

Who told you to do that?! Come here…give me that piece with a lil fat on it 😊

[@mamaandpapajoe]

🤣🤣🤣 One of the best bites on that cut DJC! A really versatile cut man. Thanks

[@meranlee1911]

Is it tough meat?

[@mamaandpapajoe]

It wasn't tough. It had a chew comparable to an average ribeye. Here is the full video.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=-Qt6x8backKl2Ybr

[@ctya72]

Yummy

[@mamaandpapajoe]

Thanks for watching Ctya!

[@gregriley8548]

How was it? I’d like to try this, but I’m afraid it would be chewy.

[@mamaandpapajoe]

You're going to love it Greg! It helps to well marbled. You're going bto have a few different textures in the different muscles. One of them compares very well to a ribeye texture.

[@hjets5387]

Not chewy at all, it's butter soft when finished.

[@mamaandpapajoe]

Yessir!

[@Gokywildcats11]

Pull temp??

[@mamaandpapajoe]

Pulled at 128-130. Here is the detailed video.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=VG-4D87kn3f8ohEq

[@Gokywildcats11]

Looks delicious.

[@mamaandpapajoe]

Thanks

[@nik2957]

I remember when i was a young lad and i used that you cant handle the truth line on my parents when they asked me for the truth. Yeah bad idea...

[@mamaandpapajoe]

I've had plenty!

[@bruceleroy8063]

Beautiful brother

[@mamaandpapajoe]

Thanks very much Bruce, we appreciate you watching.

[@GodHimself-bp3xw]

Hat to be like a tire… I thought you had to cook those for at least two hours

[@mamaandpapajoe]

You thought wrong. Check out done comments.

[@the_myco_dad]

I’m guilty of doing this. All for me.

[@mamaandpapajoe]

😂😂 I know the feeling Myco!!

[@jonathanjimenez1162]

Chuck is good eating. Just season it well and add some butter and rosemary. Poor man’s steak.

[@mamaandpapajoe]

Absolutely correct Johnathan, I love it.

[@EmanuelFonMD]

Beautiful but looks tough

[@mamaandpapajoe]

Thanks for watching.

[@theQ.918]

🔥🔥🔥

[@mamaandpapajoe]

Thank you very much!

[@carlosconway7692]

Sous vide for 12 hours then grill.

[@mamaandpapajoe]

Thanks, I've done that too. Works great Carlos.

[@crzxm]

Texas

[@mamaandpapajoe]

You know it. Thanks!

[@crzxm]

Hellyeah! Them seasonings and steak packaging look familiar. I'd bet you have already tried Uncle Chris Gourmet Steak seasoning.

[@mamaandpapajoe]

Yessir Crz, it's legit good!

[@cookin-wit-gas]

How did it taste?????? Looks delicious.😊😊😊

[@mamaandpapajoe]

It's a very flavorful cut. I've done 4 of them this way. Half of it will be very ribeye like in texture and some other muscles will have more of a chew. Very tasty,

[@cookin-wit-gas]

@@mamaandpapajoe Ok. Thank you. Will try today. I have one defrosting right now. Lol

[@marcusmunn7691]

Sorry but its not done😝

[@mamaandpapajoe]

Just cook yours longer.. 🤣🤣

[@marcusmunn7691]

@@mamaandpapajoe will do 👍😁

[@Jmatt455]

Dude! you didn't even provide ingredients.

[@mamaandpapajoe]

🤣🤣 Here is the full video with all the details.
th-cam.com/video/eQoxTfzc5aM/w-d-xo.htmlsi=DoZe9f6mlW-qvxDl

[@PamSam-dm7ef]

​@@mamaandpapajoehello I can't click on this link.

[@davidgomez9674]

How long did you have it on the Weber? Thanks by the way..this is a great idea!!

[@mamaandpapajoe]

Thanks very much David. Based on thickness, I had it smoking in the Weber for about 50 minutes, then I seared over hot coals flipping every 30 sec for about 2.5 minutes. Here is the full video with details. th-cam.com/video/eQoxTfzc5aM/w-d-xo.html