First chuck roast:
Simple seasoning – kosher salt, black pepper, garlic powder
- 135F for 27 hrs, rest for 15 min, sear 45 seconds on each side 500F griddle
- Heated and strained juice to spoon on top- half of it was stolen by my teenagers before I could take a picture.
- Slicing was a little rough trying to cross the grain since it changes on this cut.
Open for feedback!
by Dobex123
11 Comments
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How was the taste and texture? I’m gonna give a chuck roast a try in the next month hopefully
ps that complete pink interior with no grey band looks excellent!
Looks like a pretty good cook!
This is how I do mine:
[https://www.seriouseats.com/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe](https://www.seriouseats.com/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe)
Tastes just like brisket. I coat it with a mix of salt, pepper, onion powder, and garlic powder before it goes in the bag, then again before smoking it, and use the bag dripping to baste it while it cooks. I’ve also done a mix of apple cider vinegar and beer in a spray bottle to keep it moist, and that’s great too, plus you can use the drippings for other things.
All that luscious pink and very little grey… Looks amazing! Good job!
Looks great!
I enjoy sous vide chuck roast. We usually do 30-36 hours at 132f. I sear it first tho because i once had an issue with lactobacillus stinking up our dinner plans.
Roast you? Phhhshhh I’m lookin for a dinner invite
Was 27 hours long enough to tenderize? Would you do it longer next time?
I’d eat it
I think you absolutely nailed the seat. There’s so little grey band, it looks painted on. Photos are great too, lighting and colors do the meat justice.
It might be a beefy Chuck, but will never be as beefy as this Chuck. OHHH BURN!!
