Savory Chuck Roast

[tlcase]

Doing a little multitasking today. Got a pan with onion,carrot, celery, portabellas, water, and concentrated beef stock.

Got a 3 1/2 lb chuckie doctored with a little Worcestershire and some Montreal steak seasoning going ovet the top of the pan.

The plan is to pull the chuckie, serve it on krusty rolls topped with gravy made from the pan juice. All this inbetween priming and painting the new drywall I hung in my living room. Will post finished pics of course.

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[driedstick]

Looksgreat so far Iam goine to try same tomarrow, right now I have bear carvers pepperoni sticks ( not stufffed in right now good luck on the remodal

 

[tlcase]

Results are in. Beef wasn't quite as tender as I'd hoped but it was still good.

Plated with some cheesy potatoes. The veggies from the pan were dynamite!

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[red dog]

Looks great. What temp did you take the meat too?

 

[tlcase]

I hit a 3 hour stall at 150, foiled with liquid at 160, and pulled it off and into the cooler for an hour at 205.

 

[africanmeat]

Looks good to me.

 

[big sexy]

Bet that gravy was fantastic!  Chucky looks good too.

 

[scarbelly]

Certainly looks tasty