Hey guys, I’ve got a really cool recipe that I’ve tried and I’m really excited to share it. I got a sous vide for Christmas with the idea of tendering up cheaper pieces of meat to make them taste like more expensive cuts. I’ve tried with a handful of different meats already from steak to pork and chicken and I’ve been pretty satisfied with everything that I’ve made so far. I really wanted to try a chuck roast and see how tender I could get it. The recipe that I found had me cook it for 18 hours, but after doing some more research I found that a lot of people were cooking their up to 72 hours. I settled closer to the middle at 33 hours and couldn’t be more satisfied.
I started by trimming up my chuck roast and getting a nice sear on it with my cast iron skillet. I didn’t think to take any pictures of that step, but it was pretty straight forward. I seasoned the meat, got my cast iron skillet really hot and seared the meat on all sides. I then tossed some fresh garlic, rosemary, and thyme in the pan with a little bit of oil then put the meat and all the spices into a ziplock bag to go into the bath.
I set the temperature to 133F and let it go for 33 hours.
This is what it looked like after I pulled it out and patted it dry.
It was completely cooked at this point, but I wanted to get a nice crust on it before cutting it up.
I also started making a gravy to go along with the meat, but in retrospect the meat was so good by itself it really didn’t need any gravy.
I started by cooking down a bunch of mushrooms and an onion in my cast iron skillet.
I then added the juice from my cooking bag as well as the spices that I originally used when I seared the meat. I cooked that down and added some beef stock.
I let that simmer for a while before taking it off the heat.
As for the meat, I melted some butter and brushed that on while adding some extra spices I used on my prime rib during Christmas. I get all my spices from my local farmers market, so I’m not 100% sure what’s in this mix, but I know it has granulated garlic and onions as well as some fresh black pepper, and crushed thyme. I put the roast in the fridge for about 10 minutes to let it cool before popping it in the oven. I wanted to make sure that it didn’t over cook in the middle.
I then baked the roast for 15 minutes at 475F. I pulled it out and let it rest for about 10 minutes before slicing it up and serving. This was right before it was sliced up.
Here’s the last picture before digging in with my wife. It was so good! It had a prime rib like texture on the pieces that had a lot of marbling. I think next time I’ll go a little lighter on the crust as it was a little salty, but overall this was a huge hit!
The final internal temp was around 140F, which is slightly over what I prefer, but all in all it was a great meal and I can’t wait to try it again. We got the roast on sale at $2.50/lb, so for prime rib like meat at that price you can’t go wrong!