Chuck eye has a big, beefy flavor and is both easy to find and affordable. To make this roast celebration-worthy, we stirred together a spicy, horseradish-parsley sauce for serving.
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We used your recipe on a venison roast. It was amazing. We gave up on venison roasts because they always turned out to dry. We made it following your directions and it tasted like prime rib. Today I made venison stew and I prepared the cut up meat pieces like the roast and cooked it in a slow cooker and the meat was very tender. We also added Monterey steak seasoning with the kosher salt and it was very good.
I had never heard about horseradish parsley sauce perfect video for making chuck roast or pot roast thanks.
I’ll pass
This came out delicious
Excellent
good way to eat well but not pay 17.oo apound for steak
Her roast is prime no way a chuck like that is going to be 35 at the grocery story
2 sandwiches 🥪 😆, spoken after my own heart ❤️ 👏👏👏👏👏
Worst Cooking EVER! These folks know NOTHING about cooking. Wow. This is bad.
Made this today and it came out wonderfully! Mine was 3lbs before trimming and hit 145 degrees internally at around One hour 45 minutes. I used my personal SPG (Salt, Pepper, Garlic Powder) blend for the seasoning, which I do believe helps over just S&P. Ultimately, however, it doesn't matter though because the sauce for this recipe was outstanding. I was skeptical of the horseradish but it was perfect; highly recommended.
For a 3 pound roast should I lower the temperature, adjust the time, or both? Thanks!
i skipped the 18hour refrigeration. just salt and peppered it before I roasted it and turned out perfectly. the herbed chutney added a lot of flavor, so wasn't worried about skipping the first step. also, our other sides were very flavorful, so great balance to our sunday dinner. will use the left overs for a steak salad. will be using this method often. tysm!!
Bridget's "Two…" at the end was perfect. <3
Raise your hand if you can afford a $75 hunk of meat.
Have done this technique a couple times now with a store bought rolled / trussed chuck roast and it came out ECEPTIONAL ! Love this !
Who cares about the roast, Morgan Bolling is so darned sweet! 🙂
This looked very doable.
She's amazing. Great job as usual guys. Also, how long we can keep this sauce in the refrigerator? Thank you
This recipe IS a home run! We made it today for Sunday dinner. The family loved it!
Morgan. Marry me! 😊🧡
Please, please stop recommending to wrap dry-brined meats in plastic wrap. Just set them on a wire rack in the refrigerator, exposed for 24 hours. Please.
snuppy puppy says hi!
I love watching Brie doing Mama bear. Her soul fits.
Sauce looks great for other cuts too.
You better cook!
Bridget Lancaster oddly poopish. ATK enthusiasm depends on the race of the presenter.
more of her, please!
Not sure I can find a chuck roast cut that thick. They are usually cut thinner at my local stores.
With today's massive food inflation, any recipe that makes cheaper meats taste great gets my respect and appreciation.
This is a good one. We can totally use the roast to make some bomb sandwiches.
Awesome
I'm sold! I want to make this ASAP!
except you are carving along the grain :C
I'm on the wrong Dating App. . .
Looks good! This would be a great opportunity to experiment with meat glue.
Love this, Morgan rocks! ❤️😬🤙🏾
Can't beat a sous vide chuck roast, but this looks good too. How can you go wrong with beef?? LOL