Got this beautiful Chuck roast, debating hard on what to do with it.
My favorite Chuck recipes are all spice and flavor heavy, so I worry that I’ll be “hiding” the meat so to speak. Since Chuck is usually a cheaper cut there are a lot of those sorts, or “imitation” style recipes where the Chuck stands in for some other cut.
Is it “too simple” to just season, SV and sear? I love all the options and I need some thoughts
by External_Baby7864