USDA Choice Chuck Roast

Kroger chuck roast on sale two weeks ago.

1. Sous vide at 131F for 30 hours with salt, garlic, black pepper, and a two mild hatch green chilis.

2. Water bath quench about 15 mins, refrigerated for two hours.

3. 15 mins on Pit Boss pellet grill set at 500F, with searing grates open for last minute per side..

4. Rested for 15 mins in foil.

5. Served topped with green peppercorn and green chili crème fraîche, with grilled asparagus.

It turned out delicious and almost fork tender without any mealiness. Excellent, silky mouth feel from the collagen. I could close my eyes and imagine eating something like a cross between ribeye and short ribs, but for the cost of only $3.99/lb.

The green chili infusion was very subtle, but warming and pleasant. Overall, it was quite delicious for the first meal, then on open-face, toasted beef, cheese, and avocado sandwiches on homemade sourdough.

I’ve done this many times now, all with excellent results with varying seasonings. My favorite so far is seasoning with prime rib seasoning blend from Costco.

I sometimes sous vide several, then quench and freeze them for searing later. It’s a great time saver for days when you really want roast beef on short notice. These can be a bit dryer after thawing, but I found that selecting cuts with more fat and connective tissues for this purpose really helps because the extra collagen really helps retain moisture.