Roasts & Braises
How to Cook a Chuck Roast
Braise
325°F
Time
3-4 hrs
Done
Shreds with a fork
All that connective tissue is collagen, and given low heat and enough hours it melts into gelatin, which is what makes the meat silky and the liquid rich. Season it the night before, uncovered in the fridge, and pull it out about an hour before it goes in.
Braise it
Sear your North 36 Farms Chuck Roast hard on all sides in an oiled Dutch oven, add stock and aromatics, and braise it at 325F until it shreds with a fork, about three or four hours. Skim the fat, reduce that braising liquid into a gravy, and spoon it back over the meat. Don’t you dare pour it down the drain, that’s the collagen you just spent four hours making.
On the smoker
On the smoker, run it at 225F until around 170F internal, then wrap in foil with some beef broth and take it to probe tender around 205F.
From our farm in Middle Tennessee.
