King Charles Sunday roast (chuck roast)

Yeah I made the name up. I just thought I'd give this upgraded chuck roast the proper respect.

I bought 2 Walmart choice chuck roast ($6.79 / lb). I broke them down and removed excess fat and silver skin, seasoned all the pieces with Adobo and tied them all together. Outside crust paste consisted of home grown garlic cloves, rosemary, oregano, sweet basil, parsley and store bought steak seasoning chopped cosrse in the food processor.

Into the bath for 24hrs @135f with half of the fat trimmings.

I left it in the bath for 2 hours to cool off. Coated the roast with olive oil and seared in a pan with coconut oil.

Next i patted on a thick layer of the spice paste all over. 475 for 10 mins in the oven, convection on.

I whipped up quick pan sauce with the juice from the bag, red wine and a teaspoon of the spice paste.

The verdict: meat was super tender and delicious. 4 out of 10 on the juicy scale (which I expected cutting out 75% of the fat.), hence the pan sauce. My 91 year old grandpa with barely any teeth gobbled it down.

This is my 4th cook using sous vide and I almost feel guilty using this cheat code to get these results. Anyways, cook on fellas! 🙂