- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Bought a 4 pound Chuck Roast
Posted on 2/7/20 at 7:07 pm
Posted on 2/7/20 at 7:07 pm
I’m wanting to Sous vide it. Anyone done thus before and have any recommendations?
13
Posted on 2/7/20 at 7:31 pm to CP3LSU25
Do you have an extended sous vide set up?
Posted on 2/7/20 at 7:53 pm to CP3LSU25
Yeah throw it In your slow cooker or your le creuset with all the fixins
Posted on 2/7/20 at 7:57 pm to CP3LSU25
I don't have a sous vide machine, but that seems like a very large piece of meat to sous vide. Do you "cook" it for a week?
Posted on 2/7/20 at 8:11 pm to CP3LSU25
There are actually several videos that talk about sous vide chuck roast. I did one. Just remember even with sous vide, it won't have a robust beef flavor but it will have an incredible texture....it is still a chuck roast after all.....do it.
Sous vide chuck roast recipe
Sous vide chuck roast recipe
Posted on 2/7/20 at 8:20 pm to CP3LSU25
Chuck roast only takes 6-8 hours in the crock pot to be fork tender...
Hmm how can I extend that?
#sousvide
Hmm how can I extend that?
#sousvide
Posted on 2/7/20 at 8:23 pm to BoogaBear
quote:
Chuck roast only takes 6-8 hours in the crock pot to be fork tender...
Hmm how can I extend that?
#sousvide
Posted on 2/7/20 at 8:28 pm to whatchamacallit
Have wanted to try this is it better than the crockpot?
Posted on 2/7/20 at 9:48 pm to tigersmanager
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.
Chuck roast Sous vide at 132 for 48 hours is pretty dang good. It is a very close approximation to prime rib for 1/4 of the price.
Salt well, vac seal, 132x48, remove from vac seal, pat dry, sear hard for 1 minute and thirty seconds per side on high heat, slice and serve with a melted compound butter.
It is very good.
ETA: if you downvote this, yo mommas a ho.
Chuck roast Sous vide at 132 for 48 hours is pretty dang good. It is a very close approximation to prime rib for 1/4 of the price.
Salt well, vac seal, 132x48, remove from vac seal, pat dry, sear hard for 1 minute and thirty seconds per side on high heat, slice and serve with a melted compound butter.
It is very good.
ETA: if you downvote this, yo mommas a ho.
This post was edited on 2/7/20 at 9:50 pm
Posted on 2/7/20 at 9:53 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. Chuck roast Sous vide at 132 for 48 hours is pretty dang good. It is a very close approximation to prime rib for 1/4 of the price. Salt well, vac seal, 132x48, remove from vac seal, pat dry, sear hard for 1 minute and thirty seconds per side on high heat, slice and serve with a melted compound butter. It is very good. ETA: if you downvote this, yo mommas a
Thank you. This is what I was looking for
Posted on 2/7/20 at 9:55 pm to DaBeerz
quote:
Yeah throw it In your slow cooker or your le creuset with all the fixin
Sounds like something you’d eat at golden corral with Tulanlsu
This post was edited on 2/7/20 at 9:56 pm
Posted on 2/7/20 at 10:00 pm to CP3LSU25
Smother that motherfricker with a butter roux and a shitload of sliced onions
Posted on 2/8/20 at 12:35 am to tigersmanager
quote:Crock pot or braised chuck roasts are always good, but if you're interested in a medium rare chuck that eats like a prime rib...
Have wanted to try this is it better than the crockpot?
That pic is from this link and is a great place to learn about sous vide with others who are wanting to do the same. Chefsteps is another site to check out.
quote:This. It's the people who don't understand the technique or haven't tried it who make an arse of themselves with their attempted humor.
A lot of people that don’t know anything about Sous vide like to hate on it on this board. Ignore them
Posted on 2/8/20 at 12:40 am to CP3LSU25
quote:It did make his Top 10 Dishes Served @ Golden Corral list
Sounds like something you’d eat at golden corral with Tulanlsu
Posted on 2/8/20 at 6:42 am to CP3LSU25
Yes I did one about 4 weeks ago.
Salt it heavily, like where you can see the salt building up on it on both sides, let it sit for and hour on the counter. Rinse the salt off and pat it dry. Season it with salt, pepper fresh herbs and put it in a sous vide bag seal it and cook it at 135 for 24 hours. When its cooked take it out and drop it in an ice bath for 20 minutes or so. Make some aux jus out of the grav. Preheat skillet or grill and sear the roast for 5-6 minutes on each side.
Salt it heavily, like where you can see the salt building up on it on both sides, let it sit for and hour on the counter. Rinse the salt off and pat it dry. Season it with salt, pepper fresh herbs and put it in a sous vide bag seal it and cook it at 135 for 24 hours. When its cooked take it out and drop it in an ice bath for 20 minutes or so. Make some aux jus out of the grav. Preheat skillet or grill and sear the roast for 5-6 minutes on each side.
Posted on 2/8/20 at 7:53 am to CP3LSU25
I’d be interested in trying one Sous vide. However, one in the Dutch oven is hard to beat!
Posted on 2/8/20 at 7:57 am to BoogaBear
quote:
Chuck roast only takes 6-8 hours in the crock pot to be fork tender...
Hmm how can I extend that?
#sousvide
The final products are much different. One is a delicious pile of gravy soaked soft meat, while the other is more akin to a rib roast. Who woulda thunk different techniques create different end products?
Posted on 2/8/20 at 8:43 am to CP3LSU25
Mississippi pot roast ...
Ingredients
One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
LINK
Ingredients
One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
LINK
Posted on 2/8/20 at 8:50 am to t00f
That MS roast recipe just seems like a giant salt bomb.
I like chuck cooked with a boatload of onions and mushrooms.
I like chuck cooked with a boatload of onions and mushrooms.
Posted on 2/8/20 at 8:51 am to hungryone
Live a little.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News