Chuck Roast Cooked Like a Ribeye

Enter the Chuck Roast. At less than $6 per pound, you can cook this just like you do a steak. And it turns out pretty darn good!

And yes, I DO call this a Prime Choice cut of meat in the video. What I meant was that it is Premium Choice. Loose lips and all that.

I started this channel in order to document life as it gets lived. It's about where I live, how I live, where I travel, why I travel, and so much more. Eclectic is a good word for the content to be found here. I hope you will come along for the ride!

[TheNewRetiredMe]

Well, with over 120k views I guess it’s time I finally address the glaring idiocy of my narration in this video. No. There is no such thing as “prime choice”. It was an unfortunate foible while trying to cook and talk at the same time. 😂. My apologies. This cut was simply “choice.”

[WhatDadIsUpTo]

I'm 75 and "can" afford to eat steak at any price, but I choose to cook chuck 'low and slow' in my All American Sun Oven, let it cool overnight in the refrigerator, then cut it into thin slices on my meat slicer machine. The flavor can't be beat and a 3-pound chuck, sliced, lasts me about 3 davs.

[pastortodd]

Just picked up half a beef from my friend who is a rancher and cooking a chuck roast for dinner. Semi-retired pastor here. Life and God are good!

[Sungodv]

glad to hear you are eating the proper human diet....five years in for me. Back to my waist size and weight I was in High School. It has cured all my ailments/medical probs so I am drug free. Just hitting retirement too

[joevideo]

I'm 66 and I like to cook 6lbs of chuck at a time for 2 people. When reheating the leftovers, I use the tallow to "deep fry" chunks of meat which gives it a brown crispy coating which I now refer to as "meat candy". My mother used to use this cooking method when I was a child for cooking seafood. It works great for leftover meat and I will soon try it for fresh beef.🙂

[brookefarrell]

1. Purchase chuck roast at about 1 1/2 thickness
2. Tenderize the chuck with a piercing tool
3. Generously salt with a kosher salt and pat into the meat
4. Using twine, tie the chuck together. One strand. Circling the outside.
4. Place on a dish in the fridge over night. About 18 to 24 hours? Do NOT cover the chuck
5. Remove the roast from the fridge and allow to stand at room temperature for about 30 minutes to allow it to lose some of its chill.
6. Preheat oven to 250 degrees F
7. Place chuck on a rack in a parchment lined cookie sheet, pepper it a bit if you choose
8. Place in the oven until internal temp reaches reaches 110 degrees F ( takes at least 30 minutes or more)
9. Pull it out and let it rest for about 10 minutes
10. Place in a really hot skillet. Make sure is sizzles. 😄
11. Cook until nice and brown. Flip it and brown the other side. Looks like butter is used in a cast iron skillet.
12. Place chuck on cutting board and let it rest for 10 minutes
13. Remove the string and slice 1/4 to 1/2 slices
YUM! Thank you. I am a new subscriber and will be coming back for more of your videos. Love your style and content.

[honestly]

Tim, I've only watched the first couple of minutes so far, and there may be little chance you'll even see this comment, but. . . Sous Vide is the way to go to tenderize tough cuts of beef. For example, I sous vide chuck roast for 72 hours at 131 degrees. We often then put it in the smoker for a couple of hours on a low smoke. Out of the world. I buy bottom round roasts, or rump roasts, and sous vide them (whole) for 48 hours. Outstanding. I also sometimes take those two roast cuts and cut into 'steaks.' We call them rump steak.Sous vide at 131 for 24 hours up to 36 then toss in a hot skillet with butter and garlic, or on the searing burner on the grill. Not exactly the texture of a ribeye, but far from $22 a pound. Hope you see this and try the sous vide. Also wonderful for chicken and hamburger meat. And pork chops, too. All good carnivore chow.

[benthere]

Cooking food sous vide for 48 hours can make it very tender and flavorful. The low cooking temperature and extended cooking time break down the food's proteins and collagens, resulting in more tender meat without overcooking the outside. I cooked a grass-fed chuck roast for 48 hours and it tasted like prime rib.

[KristiDoesItAll]

I dry brine pork belly slices from Costco the same way & use a corn on the cob holders to make the holes. Already had them & I don't eat corn anymore.

[kansaswildcat]

FYI, the meat pokey tenderizer thingy is called a Jaccard. Great Vid. I will confirm Sous Vide is foolproof and can turn cheaper cuts of meat into ribeye and filet quality tenderness. I dry brine all of cuts of meat including chicken wings.

[commentatron]

Nice work, retired man! Sous vide method works great as well: hands-off ease, precise control of temperature (doneness) and repeatability. If you forget it for an extra hour or so, it doesn't adversely affect the results. Pan sear it and voila! Perfection!

[davidlagarde]

I eat a lot of Chuck roast and it always comes out as tender as Filet minion. Sous Vide at 132f for 36 hrs and then dry off, season and sear. Comes out medium rare and extremely tender.

[janicew]

We raise grass-fed, grass-finished beef. You cooked that piece of meat to perfection.. Most people cook their meat too done and this will result in a very tough piece of meat. We like medium-rare to medium, nothing more done. Excellent job!

[fretless]

The chuck roll primal cut is right behind the rib primal on the cow. So, the first couple steaks off the chuck roll section (chuckeye steaks) are about the same as the last ribeye steak from the rib primal. For a far lower price, you can get steaks as nearly as good as ribeyes, you just need to know how to choose the chuckeye steaks. If you have access to a smoker, cooking low and slow in a smoker before you sear can give some great flavor, too! I love chuck; it's flavorful, versatile, and inexpensive.

[forcedmotorsports]

I've been doing this for years as I'm carnivore, but I buy them much bigger and cut them into steaks. The stores have caught on though and it's driven the price of Chuck up doubled in the last 6-8 months. They are even cutting it into steaks themselves and charging ~$9lb

[richards.]

In Texas, tie it up with string, smoke low and slow. Comes out tender and is similar to smoking a brisket.

[lanamoore]

I have fond memoerirs of my uncle marinading a chuck roast and then cooking it on the grill. Best meat ever!!!

[edcastillo]

Get yourself a 6 cubic foot chest freezer for $199 at Home Depot. Then, wait for the ribeyes to go on sale around certain holidays and stock up. In my area in California, I see all the stores put ribeyes on sale for $7.99/lb. during the week of July 4th, Labor Day, Valentine’s Day, etc. While you’re at it, watch the weekly ads for other great sales on other cuts. I see chuck roast on sale often for $3.99/lb. Your area might vary in price. I stock up when I see bone in chicken breast on sale for $1.29/lb. I debone them myself and make stock with the bones. Overall prices have come down a bit from their peak in 21/22, but you have to put the time in to find the sales.

[tadvanallen]

I thin slice across grain my chuck roast to 1/4 - 1/2" thick.. and season it and let it get room temp.. and hot pan n butter.. super quick n tasty!! Like beef bacon.... it does fall apart.. lol never thought about poking holes.. ill try it next time...

[TheReal_DeanD]

Thanks for the help here. I got choice chuck roasts for 4.97 per lb. Going to tenderize them and now will use that butcher’s twine tip.