Still working on my crust game. But man that changed everything. I will never go back to 24hrs. This right here transforms chuck into something completely different… Borderline gourmet. Super tender, juicy and amazing.
The one thing I still don't have a grip on is getting it salty enough before searing. Still struggling with that – it has to be salted after slicing/before serving, maybe that's normal.
by nlightningm
4 Comments
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Try dry brining it in the fridge for 24hrs before cooking. I started doing it with tri-tip, the difference it made was noticeable in a good way.
You sure that’s a chuck roast? Looks like a top round
That looks like a round roast. Delicious if done right in the sous vide also.