Did a 36 hours at 131° on this chuck roast. Seared in cast iron skillet for ~2 mins each side. Seasoned with salt, pepper, msg, and a little Montreal steak seasoning.
This was shockingly good. Unbelievably beefy and flavorful, while also being so tender-it felt like I was eating a ribeye. I saved the bag juices to use for something later, I couldn’t just dump them they smelled so good.
The grain on chuck roasts eludes me, so don’t come after me for that.
by DisasterOk9023
4 Comments
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the grain isnt really a thing when it’s cut that thin. what else could you do?
Gyatt!! That sear…. I’ve been meaning to do one of these again, it’s been a while
I use chuck for stir fry, so I spend a lot of time cutting it thinly against the grain. There really isn’t any rhyme or reason to the grain within the cut. The best you can really do is pull it apart at the membrane and cut each section individually. And even then, the grain can be curved or twisty. But the flavor makes it worth it.