Reverse Seared Chuck Roast on the PK 360

#beef #pkgrill #steak

Reverse Seared Chuck Roast

Who doesn't love a perfect cooked piece of beef packed full of flavor? For this recipe we take a 2 pound chuck roast and treat it just like a steak!

**What You Need**
- 2 Pound Chuck Roast
- Butchers Twine
- Meat Tenderizer
- Your Favorite Steak Seasoning (We used "Mississippi Grit" and Killer Hogs Hot Rub)

We started out with a great looking 2 pound Chuck Roast. It was packed full of marbling and did not need much trimming at all. You need to make sure to removed any silver skin and shape it up enough so the string will stay put and help hold the shape. We then tied it nice and tight with some butcher time to keep it together. Since a Chuck Steak is made up of several different muscles, it may want to fall apart and the string will keep it together.

To get this Chuck Roast tender we used a meat tenderizer to break the fibers down. You can use a fork and anything to do so. This cut was never meant to be tender so don't be scared to tenderize it a good bit.

Once it is tied and tenderized, we got a good layer of "Mississippi Grit" applied. This brought the salt, pepper, and garlic to the table to get the flavors going. We then applied a layer of Killer Hogs Hot Rub to bring some heat and add a great color to this Chuck Roast. You want the rubs work their magic for at least 1 hour. You can let them sit overnight and treat it like a salt brine if you would like. The salts will start making the Chuck Roast sweat and help with the tenderness.

For this recipe we will be cooking on our https://www.pkgrills.com/ 360. We are setting it up for a two zone fire. We filled the charcoal basket up with some https://www.royaloak.com/ All Natural Briquets. Placed two tumble weeds in the corner and got the fire started. Once the coals were going, i placed a piece of http://smokerwood.com/ away from the coal and set my vents to run 275.

Once the PK came up to temp, I placed the Chuck Roast on the opposite end away for the fire. To monitor the internal temps, I placed a https://www.thermoworks.com/ DOT and set the alarm to 125. We closed the lid and let the pit do all the work.

Once the Chuck roast hit 125, it was removed from the pit and allowed to rest. This gave us time to place the https://www.grillgrate.com/ over the coals and open the vents. After about 15 minutes the grates were hot and ready to sear.

For the sear, we simply cooked it like we would a steak. With 1 1/2 minutes between each twist and flip, we got some great grill marks and color. Our finish temp again was right at 125.

We placed the chuck roast back on our platter and put a pad of butter up top, tented it with foil and let it rest again. The color and grill marks looked amazing.

After about 15 minutes it was time to slice. The doness was perfect!!! The texture is very close to a flat iron but you will find the smaller muscles just melt in your mouth!! A Chuck Roast is packed full of flavor and for a great price!!

Give this recipe a try and let us know what you think!!!

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