Found a deal on an Anova and put it to the test. Rubbed down a pre-tied 2.7lb Angus chuck roast with Montreal steak seasoning and vacuum sealed in a ziploc with thyme and rosemary using the displacement method.
After ~42 hours at 136F, I patted it dry with paper towels and pan seared on high heat with olive oil. I let it rest for a few minutes before cutting the twine and slicing.
HOLY MOLY. By far the most tender and juicy chuck roast I've ever had. My only self critique is that the sear wasn't as crispy as I would have liked. Open to any non-dairy suggestions.
by LukeWalton4MVP
8 Comments
Olive oil has a low smoke point. If you use canola/vegetable/avocado oil you get a higher temp and better sear. But it looks great!
What temp and time did you cook it at?
No cool off period before searing? I feel like people are always saying to chill it first. This looks amazing
https://preview.redd.it/2gnpgy6dm3ce1.jpeg?width=1800&format=pjpg&auto=webp&s=1f41721edb5b053d0e7d18d1a01b4e2bfbff0230
Get a blow torch
Im sorry, I am going to be that guy…. You are looking for a non dairy approach to cook a cow?
Im cornfused af
What did those asparagus do to deserve that treatment?
Sear it first in Avocado oil on that bed of herbs, throw it all into Sous Vide bag for 2 hours at 137 F then pull, rest and eat. You got this.
did you cook that asparagus with the rubber band on?