Reverse-Seared Chuck Roast
(Chuck) Roasting over an open fire!
Merry Christmas Eve, ya filthy animals! I’m going to keep this one quick, since I’m sure you’ve got last minute presents to wrap, stockings to hang, and oysters to shuck (maybe that’s just me?). Whatever’s on the agenda, hopefully you’re able to spend it happily, healthily, and safely with family and friends. Ho, ho, ho!
We’re making reverse-seared chuck roast today. This is a recipe I would consider a “cheat-code” since it’s so easy. It’s a big honkin’ cut of meat, slowly roasted to temp, and then seared hot and fast to give it a nice crust.
Now you can use almost any “roast” cut of beef for this — prime rib roast would be off the chain — but I like chuck because it’s relatively cheap, readily available, and tastes delicious. Ideally you’d do this on a smoker, but I’m sure it would be just as delicious in the oven. You can get a little creative with your seasoning, but I wouldn’t stray too far from salt, pepper, and a little garlic.
Here we go!
About an hour before you’re ready to cook, season a 4-5lb cut of chuck roast liberally with salt, pepper, and maybe some garlic powder. Let this come to temp, and then pre-heat your oven or smoker to 250(F).
Once the meat has sat for a bit, throw it into the heat and cook untouched until the internal temp hits somewhere between 120(F)-130(F), depending on how you like your meat done. This probably will take somewhere in the 3 hour range. Remember the ends will be a little more well done than the inside. Take it out, and let it rest for oh, 15-30 minutes (and longer is fine).
Crank the heat on either your grill or a cast iron pan on the stove top to high, then sear the meat for 1-2 minutes on each side until nice and crusty. Slice against the grain, and enjoy!
