The trick is to smoke the meat and not make the meat smoke
CHUCK ROAST IN FOIL
Date: January 23, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The rub to help the meat develop a crispy flavorful crust used: Cornstarch, celery seed, thyme, expresso powder, garlic powder, onion powder, salt & brown sugar.
The rub is ready to be mixed.
The finished rub.
Early Saturday morning and it is time to begin. The rub has been made, the meat is out of the fridge and the veggies are ready to be washed and/or prepped.
The onions, red potatoes and carrots are prepped and are joined by several bay leaves, the rub and some soy sauce.
Two 18” x 30” pieces of foil have been placed at 90 degrees to each other in a roast pan. The veggies have been added together with the bay leaves and soy sauce.
The roast was divided into two pieces to help speed up the cooking. The pieces are tied and placed on top of the veggies.
The roasts are rubbed before the foil packet is sealed.
The roast is ready to come off the Egg where it has been indirect grilled (like in an oven) for the last 4 1/2 hours at 300 degrees.
The foil packet is opened. The roast has indeed browned on the outside, is very moist and there is lots of liquid in the foil to make the gravy from.
The meat has been tented loosely in foil and rested for 20 minutes. In the meantime the potatoes and carrots were set aside and the juices poured into a fat separator to make gravy.
Time to eat. The veggies, gravy and chuck roast are joined by some Cornmeal Drop Biscuit with Sage.
Everything was just perfect. The veggies were just the right consistency and flavorful. The au just gravy had wonderful flavor and the meat was tender moist & flavorful.
Cutting the extremely tender meat with an electric knife allowed me to get reasonable thin slices without the meat shredding apart. Just before serving it was drizzled with some au jus gravy.
The potatoes and gravy were excellent every bit as good as in a braised version of this dish.
This way of cooking a “boiled” dinner was a bit less work with no browning step required, no turning the meat during cooking and made plenty of tasty au jus gravy. It was as good or better than a braised pot roast.
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his recipe intrigued me on several levels. It was a modern update of a classic recipe where you baked a beef roast coated with onion soup mix and wrapped in foil in the oven. It was an easier alternative to a braised pot roast. You didn’t need to brown the roast, it came out crusty on it’s own. This recipe was a modern update which was said to improve on things. By cooking the beef in foil with the right rub the roast browned itself, it made a delicious gravy, it was tender and moist and was a “one pot” meal with the veggies cooking with the meat. There is nothing about this recipe to prevent you from doing it in an indoor oven. The advantage I got doing it on the Egg was it freed up my indoor oven for the dessert I was making this day. Using the CyberQ WiFi to control the Egg, it was about as easy to use as in my indoor oven. This dish was a huge hit with all of my guests taking second and third servings.