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Posted on 2/8/20 at 11:55 am to CP3LSU25
I reverse seared a smaller 1.5# chuck once for fun. It blew our minds how great it was.
Posted on 2/8/20 at 2:28 pm to List Eater
PSA: I'm looking at the Albertson's weekly flyer and noticing that chuck steaks are now on sale for $1.99/lb.
Posted on 2/8/20 at 5:15 pm to tigersmanager
quote:
Have wanted to try this is it better than the crockpot?
You’re missing the whole point. Crock pot or stove will makes pot roast consistency... brown, stringy. Delicious, but different animal. 48 hour sous vide turns out like medium rare prime rib.
Posted on 2/8/20 at 7:47 pm to hungryone
quote:
That MS roast recipe just seems like a giant salt bomb.
I like chuck cooked with a boatload of onions and mushrooms
I cut the au jus, ranch, and butter in half when I make this and it still turns out great. It’s my go to instant pot recipe as it cuts the cook time down to an hour. Leftovers make phenomenal sandwiches for lunch the next day.
Posted on 2/10/20 at 11:21 am to Degas
So I did sous vide for 30 hours on 135 degrees. 
I'll let you know how it comes out.
I'll let you know how it comes out.
Posted on 2/10/20 at 11:22 am to Degas
quote:
PSA: I'm looking at the Albertson's weekly flyer and noticing that chuck steaks are now on sale for $1.99/lb.
That's where I bought it. I got the butcher to get me 2 cuts of meat.
Posted on 2/10/20 at 11:53 am to CP3LSU25
quote:
30 hours
You are going to want to go 48. 30 will still have a little chew.
Posted on 2/10/20 at 1:33 pm to hungryone
That's what I made for the LSU/Clemson game. Used button and porcini mushrooms. Came out great, just had to ad a little cornstarch mixture to give it a little more body. Served it over egg noodles.
Posted on 2/10/20 at 2:20 pm to Jibbajabba
quote:
You are going to want to go 48. 30 will still have a little chew.
I can't tell if you're being serious or not.
Posted on 2/10/20 at 2:31 pm to CP3LSU25
I have done this several times - temp usually 131. 48 hours. It is very tender, could probably do 36 hours if you want it a little chewier. I usually season it with salt and pepper, rub some crystal on it - maybe a couple of splashes of soy sauce. I like putting a little bit of fresh rosemary in there too. Get a real hot cast iron skillet and then sear both sides (don't cook it!) - I also use a torch to try to get a crust. That leftover juice is pretty interesting to make a sauce with or add to some other dish for flavor.
Posted on 2/10/20 at 2:41 pm to CP3LSU25
I’m not being sarcastic. 48 is the standard time for chuck roast if you are looking for “prime rib” feel/taste.
ETA: I have stopped short at 24 hours and was disappointed. 48 is where you want to get.
ETA: I have stopped short at 24 hours and was disappointed. 48 is where you want to get.
This post was edited on 2/10/20 at 2:42 pm
Posted on 2/10/20 at 3:03 pm to Jibbajabba
quote:
A lot of people that don’t know anything about Sous vide like to hate on it on this board. Ignore them because their mommas were stupid and didn’t teach them any better.
I always see the Sous Vide hate here as well. I was able to get a great deal at Costco on a beef tenderloin. Cut it down to fillets. I did two yesterday afternoon. 131 for 2 hours. Then a nice sear with Ghee Butter on my Blackstone....
I found that my steak knives were shitty because it was SOOO tender that it was literally ripping about from the force of my knife. Not cutting. They were unbelievably good.
Posted on 2/10/20 at 3:10 pm to GatorReb
It’s pretty easy to make fun of something that takes 48 fricking hours to render a product that can be done in a fraction of the time. Absurd things are easy targets.
Fwiw I have 2 rigs and use the Joule pretty regularly. Doesn’t mean I can’t have a sense of humor about warming something to death in lukewarm water.
Fwiw I have 2 rigs and use the Joule pretty regularly. Doesn’t mean I can’t have a sense of humor about warming something to death in lukewarm water.
Posted on 2/10/20 at 4:34 pm to MobileJosh
But that is just it. The product that is produced cannot be made in a fraction of the time. This is a technique that turns a $10 piece of meat into a good meal that is almost identical to a $50 piece of meat.
We are not trying to make a roast. We are making a steak. A chuck roast takes a lot of time to become tender enough to eat like a steak.
We are not trying to make a roast. We are making a steak. A chuck roast takes a lot of time to become tender enough to eat like a steak.
Posted on 2/10/20 at 9:57 pm to CP3LSU25
I finished one yesterday at 24 hours and it could have gone a little further.
Posted on 2/11/20 at 11:00 am to t00f
quote:
Mississippi pot roast .
Had this over the weekend. We pour the entire jar over the roast. Hawaiian roll with yellow mustard and provolone cheese for the win.
Posted on 2/12/20 at 10:52 am to CP3LSU25
Why not just throw it in your crawfish pot?
Posted on 2/12/20 at 11:10 am to hungryone
quote:
That MS roast recipe just seems like a giant salt bomb
I actually thought it would be as well but the sodium level on the packets weren’t ridiculous especially considering the size of the meat. I went ahead and salted and peppered the meat like normal. 10 hours in the slow cooker and it came apart just like I wanted with ample juice.
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