First time doing a Chuck roast on this so be gentle. Seasoned it with some Worcestershire sauce and a dry rub from Bloor meat markets. Put it in for 24 hours at 135 and I think it came out perfect. Used tinfoil for the evaporation as I’m waiting to get a proper container
by tyrionlannistark41
7 Comments
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Sorry also to add I seared it in cast iron with just butter.
Probably my favorite thing to SV. Have yet to fuck one up!
Isn’t it awesome??!! I love mine.
Chuck roast easily disguised as a prime cut after a sous vide! love a sous vide chuck the tenderest ever.
How did you sear?
Tinfoil for evaporation, what?