Rotisserie chuck roast

A couple of weeks ago I found a good deal on a couple of CAB chuck roasts (about 2-1/2 lbs. each) in the grocery store clearance case, so I bought 1 to cook and 1 to freeze.

I prepped the roast with salt, pepper, onion powder, and garlic powder on Sunday but it wound up being Thursday before I cooked it, so in a way it was kind of like pit beef.


I wasn't happy with the pre-cook photos but I did get 1 marginally acceptable shot of the finished product. Anyone care to guess what the mysterious shadow in the left foreground is?


I can't remember for sure but I think the pull temp was around 130 and after letting it rest I ran it through the slicer.


CARB WARNING! CARB WARNING!


I know not everyone likes chuck cooked rare to medium-rare because of the fat and connective tissue but it's a favorite of mine. The sandwiches were good and the leftovers were even better!

Brad

Looks tasty! All the pix look great to me! Looks like grass in the background.

Thanks! Yes, that's grass since my favorite outdoor set is the deck rail.

What do I win? A sammich? If so, I want horseradish.

Horseradish would've been good on the sandwiches but I don't think I had any at the time.

No prize for you. You guessed the wrong thing in the wrong photo!

U didn't specify which one... Ok then are those green poker chips in the other precooked photo?

Chuck looks good. I haven't cooked it that rare before, but I bet it is quite flavorful. I agree with Dyal... need some horseradish!

I appreciate the carb warning Although for me now it is like looking at a beautiful lady and asking me the color of her purse... I don't see the carbs and I didn't notice she was carrying a purse!