Sous vide Chuck Roast
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- čas přidán 23. 10. 2021
- Today we make a nice Sous vide Chuck Roast
00:05 Intro
00:20 Sous vide 101
03:16 Sous vide set-up
06:02 Meat prep
12:44 Meat searing
15:30 Meat slicing
16:14 Final taste
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I like your idea to use a bucket with a hole in it for the cooker.
I got a sous vide set up for Christmas and this was the first thing I tried. It worked exactly like I always imagined it. I did 130 degrees for 24 hrs. Then seared in a hot pan and basted with butter. Perfect crust, perfect med-rare and just as tender as a ribeye. It was awesome.
Doing my first this week. We’ve done filets. Oddly I get this unit and our local Kroger has whole beef loins on sale. Never seen whole loins here. I snagged one before Christmas no idea my folks got us a sous vide cooker. So first cook was filet. Cutting them was a new experience. Love knives and love cutting meat. So enjoyed it. Well we get the cooker and I say well we should try it on these filets. 132 for 2hrs. Seared them off over lump charcoal. Holy cow. These were as good as anything I’ve had at chain restaurants. We’ve since eaten that filet. New Year’s Eve we had company. Home run. Was in Krogers this week and they had more beef loins. I snagged another as well a nice 4lb thick chuck roast. Which is why I’m here. Trying to learn a method my family will like.
Your reply has got me confident this will be amazing.
Great video. Beautiful dogs.
We just tried your method and couldn’t be more happy with the results. So much more flavor than the previous methods we tried. Thank you much for posting your video.
Great job, I am definitely going to use the bucket idea!
That looks good. Great video. Thanks
I just bought a smaller one for steaks and chops etc. and this has helped me to get started, thanks!
Great video
I'm real late to this party but man that looks great! May have to get me one of those things.
I tried doing this in the past (not your method so minus the Brad's and the Olive Oil) with a Costco Chuck and it turned out terrible. I have no clue as to why but the texture was grainy? I did a 24 hours at 138F cook. In the end the dogs ended up with pretty decent treat as it was inedible for us.
I am going to try again so wanted to see if I could find another method thinking I had bad advice for the 24h cook time but you use the same.
I know that Costco aerates all of their cuts but I can't imagine that's the reason so perhaps the chuck was bad in some other way? A Google search reccomends that I set the temp to 140F but can't imagine a two degree difference made such a drastic difference. I suppose I'll just have to try again. I'll let you know how it turns out!
Use citric acid instead of vinegar. It doesn't smell.
Great video but unless I wasn't paying close enough attention I never caught what temperature you used on the cooker 25 hours was obvious enough but I never caught the temp. I would like to know if you're willing to respond...
Around 4:39 he mentioned 140F degrees.
These long videos tend to leave out or not emphasize the important part
Chuck roast to taste like ribeye
130°
24hrs
In olive oil s&p marinate
3-5minute grill finish
140 degrees is crazy. I did one today for 31 hours at 131 degrees. I wouldn't go higher on the temp because of carry over cooking when you do the sear.
You got way to close with that torch to the point where it’ll give off a bitter weird gas like taste.
I prefer to sear it in a cast-iron skillet.
I was just thinking about that I wonder if they have like hydrogen torches or natural gas or propane anything that's not butane. Every time I smoke I can taste the butane I miss my electric lighter but it died after just a month.
Whole lotta eggs ya got there...
I wonder if he's storing empty cartons for something? His kitchen is so clean otherwise they look so strange.