I have done both eye of round roast and chuck tender (similar to but different than chuck roast) taken to medium rare (130-135*) dry brined and then reverse seared over oak, as you would the Santa Maria tri-tip recipe. They eye of round roast is a tough roast, best suited to low & slow and not taken above medium rare, and it is fantastic if done right & sliced thin.
The chuck tender was more tender, but has a band of gristle running through the whole center of it.
A regular ol' chuck roast will be similar to a pork butt, (same general muscle on the animals) in that it contains lots of internal fat bands, but also lots of marbling....I've read of folks doing these medium rare, but they may be best suited to pulled beef, which you'd do the exact same as a pork butt by taking it to 200 or so, then holding in a faux cambro, then shredding.
I have done a cut in my store that's called a "petite roast" but is actually more properly called a flat iron roast (same cut you get flat iron steaks from) and it is highly marbled and fantastic as pulled beef but I suspect it would do well taken to medium rare too. Here is Meathead's beef roasts page, which about halfway down discusses these few cuts in greater detail to help steer you in the right direction.
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Suggestions please!
Alrighty, I did ribs and chicken on the PBC last weekend. Looking for a suggestion for this weekend. One caveat is that I don't want pork or chicken although I do want to do a pork shoulder in the near future of course. I am looking to do some sort of beef roast but not tri-tip, or prime rib and probably not a brisket unless I can find one here. What other options are there. Chuck Roast, sirloin roast......Please throw out some suggestions on what you think would be the best choice especially if you have experience cooking it. Thanks!!!
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