Bought this cause it was on sale and I have no idea how to cook it… but I know you guys do! You always have the best ideas. What should I do?
Bought this cause it was on sale and I have no idea how to cook it… but I know you guys do! You always have the best ideas. What should I do?
by Imwhatswrongwithyou
41 Comments
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OllieNKD
It’s the most common post on this sub. Search chuck roast and sir Charles. You’ll find tons.
amiscci999
$18 for that is travesty
Bird5226
I personally wouldn’t sous vide this. Braise and make pot roast. One of my favorite winter meal
XXXMrHOLLYWOOD
I actually just did this a few days ago, 130 temp for 48 hours then salt/pepper rub then sear in fat/oil on high heat, then dump the juices into the ban and get everything up and add a bit of butter/worcestershire/seasonings and make a little dipping sauce
Tender as fillet 👌
WarpKat
Oven at 425F until 125, then tent until it comes to 135.
Mission_Magazine7541
You can’t sous vide chuck
CoffeeNFlowers
The bottom half looks like chuck eye. Chuck eye is great as a steak.
Known-Disaster-4493
My wife and I eat chuck like this all the time at 135 for 48 hours. We think it tastes just like a filet but with the fat from a prime rib tbh.
alanbdee
This is a slow cooker with potatoes, carrots, and an onion. Pro tip, take the potatoes, carrots, and onion with some of the left over broth and make a dutch dish called hutspot. Just mash it all together like it’s mashed potato’s.
This can make a tasty ragu. Cut it into large chunks and cooked it down with mirepoix, tomato paste, red wine and beef stock. Shred it and mix in with cooked pasta.
IamPho_Real
My favorite is season with SPGO (salt, pepper, garlic powder, onion powder) then some thyme. Add some knobs of butter, then vac seal.
135 for 30 hours and give it a good sear on a preheated hot pan.
Make a gochujang butter compound if you can spare the calories and heart disease risk 👌🏻
huffs_refrigerant
As others have said, this is great for pot roast Ina crock pot. We do a roast like this, with a pack of ranch dressing mix, Italian dressing mix, and French onion soup mix. Makes great gravy.
But since you ask about sous vide; the 48 hour times and temps are good recommendations. My only suggestion is to pre-brown before sealing up. Let’s it slowly cook in the crust you made. I wouldn’t do much more than salt and pepper and maybe some aromatics like thyme or rosemary but go easy.
I have found that some of the ingredients in different powdered mixes can act like curing agents (brown gravy powder) and turn the meat corned beef pink-ish when doing a 20+ hour cook.
Ok-Astronaut400
Perfect for barbacoa. Easy if you have an Instant Pot, a bit more involved but still no sweat with a pressure cooker, doable if you only have a slow cooker. But SO WORTH IT in the end, you get beautifully spiced, tender, juicy shredded beef for tacos, burritos, quesadillas, protein bowls, salads, even dumplings/potstickers. You’ll have so much you can feed a large party or have lunch for WEEKS.
Freekmagnet
do a google search for “Mississippi pot roast” and do it in a slow cooker exactly as the recipe says. You will be amazed at the result and never make chuck roast any other way.
shadyelian
Pat dry it, little bit of salt and pepper. SV at 135 for 24hrs. Take it out, pat dry it aggressively. Salt it thoroughly. Sear it on cast iron w butter. or over super hot coals. 15-30 seconds a side until you have the crust you want. Enjoy. We call it the Sir Charles. IYKYK.
Comprehensive_Bed342
Crockpot
ObviousKangaroo
Don’t understand all the crock pot/slow cooker recs when sous vide results are amazing for this. I guess every method is amazing.
mrcatboy
1. Season with my special umami seasoning blend and let it wet-age in the fridge for a week 2. Sprinkle all surfaces with baking soda, rub it in, let it air-dry on a wire rack in the fridge for a couple hours 3. Sear on all sides with bacon fat 4. Sous vide for 24-48 hours at 140*F 5. Enjoy the Sir Charles with whole grain mustard and a glass of pinot noir
luapmandragon77
The longer you do it the more it will be like pot roast texture.
ender2851
make korean beef! it’s amazing and if you do make it, plate it where rice is on one half the bowl and beef is on other. it just tastes better lol
Wastedmindman
Once you figure out how to cook it you’ll be buying chuck rolls at the restaurant store.
I do 137 for 36 hours. I season it like I do my brisket only lighter amount. I’m happy with it on a plate or a quick sandwich
lolparkus
Sir Charles!
Rapgamepeeweeherman
I’ve done chuck SV a handful of times because everyone here recommends it so highly, but I’ve never liked it. It always has a bit of an off taste to me. Throw it in a crock pot with onions and potatoes and carrots and you cannot go wrong.
You put it in Saturday evening, and you’ve got an easy dinner ready for Sunday night.
Digg_it_
Low & slow
bkervick
That’s ideal stew meat right there this time of year.
howbedebody
braise the tougher part. and that bottom part looks closer to the rib-eye section. i would velvet that and stir fry with it. or you can grill it and eat it like a normal steak
You could also braise it into barbacoa, then make quesadillas, burritos and such a la chipotle.
WallyAnonymous
I’d grind it into hamburger.
mrmarti01
Dey brine open air overnight, run with Worcestershire, salt, pepper, garlic, paprika, vac seal and let marinate for 24 hours. Sous vide at 128* for at least 24 hours, preferably 48 hours then sear the crap out of it. Amazing.
41 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
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It’s the most common post on this sub. Search chuck roast and sir Charles. You’ll find tons.
$18 for that is travesty
I personally wouldn’t sous vide this. Braise and make pot roast. One of my favorite winter meal
I actually just did this a few days ago, 130 temp for 48 hours then salt/pepper rub then sear in fat/oil on high heat, then dump the juices into the ban and get everything up and add a bit of butter/worcestershire/seasonings and make a little dipping sauce
Tender as fillet 👌
Oven at 425F until 125, then tent until it comes to 135.
You can’t sous vide chuck
The bottom half looks like chuck eye. Chuck eye is great as a steak.
My wife and I eat chuck like this all the time at 135 for 48 hours. We think it tastes just like a filet but with the fat from a prime rib tbh.
This is a slow cooker with potatoes, carrots, and an onion. Pro tip, take the potatoes, carrots, and onion with some of the left over broth and make a dutch dish called hutspot. Just mash it all together like it’s mashed potato’s.
Watch this short video, follow the recipe
https://youtu.be/nRR5sfs0gFQ
Mississippi pot roast
Slow cooker. Crock pot roast is my daughter’s favorite. Mine is the sandwiches the next day with fresh provolone 😋
https://youtu.be/I6_2AW2edsM?si=uFKeU86Zk5F0SQQM
Braised beef
Shoot my Costco has this for $6.99/lb
This can make a tasty ragu. Cut it into large chunks and cooked it down with mirepoix, tomato paste, red wine and beef stock. Shred it and mix in with cooked pasta.
My favorite is season with SPGO (salt, pepper, garlic powder, onion powder) then some thyme. Add some knobs of butter, then vac seal.
135 for 30 hours and give it a good sear on a preheated hot pan.
Make a gochujang butter compound if you can spare the calories and heart disease risk 👌🏻
As others have said, this is great for pot roast Ina crock pot. We do a roast like this, with a pack of ranch dressing mix, Italian dressing mix, and French onion soup mix. Makes great gravy.
But since you ask about sous vide; the 48 hour times and temps are good recommendations. My only suggestion is to pre-brown before sealing up. Let’s it slowly cook in the crust you made. I wouldn’t do much more than salt and pepper and maybe some aromatics like thyme or rosemary but go easy.
I have found that some of the ingredients in different powdered mixes can act like curing agents (brown gravy powder) and turn the meat corned beef pink-ish when doing a 20+ hour cook.
Perfect for barbacoa. Easy if you have an Instant Pot, a bit more involved but still no sweat with a pressure cooker, doable if you only have a slow cooker. But SO WORTH IT in the end, you get beautifully spiced, tender, juicy shredded beef for tacos, burritos, quesadillas, protein bowls, salads, even dumplings/potstickers. You’ll have so much you can feed a large party or have lunch for WEEKS.
do a google search for “Mississippi pot roast” and do it in a slow cooker exactly as the recipe says. You will be amazed at the result and never make chuck roast any other way.
Pat dry it, little bit of salt and pepper. SV at 135 for 24hrs. Take it out, pat dry it aggressively. Salt it thoroughly. Sear it on cast iron w butter. or over super hot coals. 15-30 seconds a side until you have the crust you want. Enjoy. We call it the Sir Charles. IYKYK.
Crockpot
Don’t understand all the crock pot/slow cooker recs when sous vide results are amazing for this. I guess every method is amazing.
1. Season with my special umami seasoning blend and let it wet-age in the fridge for a week
2. Sprinkle all surfaces with baking soda, rub it in, let it air-dry on a wire rack in the fridge for a couple hours
3. Sear on all sides with bacon fat
4. Sous vide for 24-48 hours at 140*F
5. Enjoy the Sir Charles with whole grain mustard and a glass of pinot noir
The longer you do it the more it will be like pot roast texture.
make korean beef! it’s amazing and if you do make it, plate it where rice is on one half the bowl and beef is on other. it just tastes better lol
Once you figure out how to cook it you’ll be buying chuck rolls at the restaurant store.
Texas chili 😋
This is amazing for tacos. “Mexican pot roast tacos” https://www.foodnetwork.com/recipes/tyler-florence/mexican-pot-roast-tacos-recipe-1953561.amp
Pot roast
I do 137 for 36 hours. I season it like I do my brisket only lighter amount. I’m happy with it on a plate or a quick sandwich
Sir Charles!
I’ve done chuck SV a handful of times because everyone here recommends it so highly, but I’ve never liked it. It always has a bit of an off taste to me.
Throw it in a crock pot with onions and potatoes and carrots and you cannot go wrong.
[Anova](https://recipes.anovaculinary.com/recipe/lazy-sunday-pot-roast) has a pretty great pot roast recipe. It’s never disappointed when I’ve made it, and bonus it’s incredibly easy.
You put it in Saturday evening, and you’ve got an easy dinner ready for Sunday night.
Low & slow
That’s ideal stew meat right there this time of year.
braise the tougher part. and that bottom part looks closer to the rib-eye section. i would velvet that and stir fry with it. or you can grill it and eat it like a normal steak
These [miso beef noodles](https://www.allrecipes.com/miso-beef-noodles-recipe-7256894) are my favorite, not sous vide btw
You could also braise it into barbacoa, then make quesadillas, burritos and such a la chipotle.
I’d grind it into hamburger.
Dey brine open air overnight, run with Worcestershire, salt, pepper, garlic, paprika, vac seal and let marinate for 24 hours. Sous vide at 128* for at least 24 hours, preferably 48 hours then sear the crap out of it. Amazing.