Sous vide

[jonumberone]

Did a 48hr Chuck roast that I ate yesterday.
A lot of internet posts claiming this to be a poor man's ribeye had me intrigued.
The second I cut open the bag my first thought was " I should've just made a ribeye"
I seared it off with the Searzall, which was by far the best sear in the shortest amount of time that I have gotten.
At first bite my fears were confirmed, this was not a ribeye, not a poor man's ribeye, not a blind man's ribeye, this was a pot roast.
That said, this was the best pot roast I've ever had. Thankfully my wife had made a mushroom gravy, seemingly on a lark, but it was exactly what this cut needed.
Unbelievably tender, though not the braised, stringy, cut with a fork tender.
I preferred this to the more traditional style pot roast texture.

Thus far, none of the 24+hr cooks with the Anova have wowed me.
The only one that I would call good was the 48hr lamb shoulder I did. Good not great. Plus I should've seared it before hand as it was really tough to sear without it falling apart.
The rest suffered from texture issues and reminded me more of boiled meat.
This was perfect, and had zero texture issues! I would absolutely do it again. I also would absolutely try doing this cut again, pulling it and making pulled beef sandwiches.

134° for 48hrs

[jonumberone]

Originally Posted by jonumberone

Did a 48hr Chuck roast that I ate yesterday.
A lot of internet posts claiming this to be a poor man's ribeye had me intrigued.
The second I cut open the bag my first thought was " I should've just made a ribeye"
I seared it off with the Searzall, which was by far the best sear in the shortest amount of time that I have gotten.
At first bite my fears were confirmed, this was not a ribeye, not a poor man's ribeye, not a blind man's ribeye, this was a pot roast.
That said, this was the best pot roast I've ever had. Thankfully my wife had made a mushroom gravy, seemingly on a lark, but it was exactly what this cut needed.
Unbelievably tender, though not the braised, stringy, cut with a fork tender.
I preferred this to the more traditional style pot roast texture.

Thus far, none of the 24+hr cooks with the Anova have wowed me.
The only one that I would call good was the 48hr lamb shoulder I did. Good not great. Plus I should've seared it before hand as it was really tough to sear without it falling apart.
The rest suffered from texture issues and reminded me more of boiled meat.
This was perfect, and had zero texture issues! I would absolutely do it again. I also would absolutely try doing this cut again, pulling it and making pulled beef sandwiches.

134° for 48hrs

Not sure why the pic doesn't show.

[markem]

Originally Posted by jonumberone

This was perfect, and had zero texture issues! I would absolutely do it again. I also would absolutely try doing this cut again, pulling it and making pulled beef sandwiches.

I've been considering a chuck but haven't pulled the trigger yet.

I've been using brisket for my pulled beef sandwiches.

[BigAsh]

Originally Posted by jonumberone

Did a 48hr Chuck roast that I ate yesterday.
A lot of internet posts claiming this to be a poor man's ribeye had me intrigued.
The second I cut open the bag my first thought was " I should've just made a ribeye"
I seared it off with the Searzall, which was by far the best sear in the shortest amount of time that I have gotten.
At first bite my fears were confirmed, this was not a ribeye, not a poor man's ribeye, not a blind man's ribeye, this was a pot roast.
That said, this was the best pot roast I've ever had. Thankfully my wife had made a mushroom gravy, seemingly on a lark, but it was exactly what this cut needed.
Unbelievably tender, though not the braised, stringy, cut with a fork tender.
I preferred this to the more traditional style pot roast texture.

Thus far, none of the 24+hr cooks with the Anova have wowed me.
The only one that I would call good was the 48hr lamb shoulder I did. Good not great. Plus I should've seared it before hand as it was really tough to sear without it falling apart.
The rest suffered from texture issues and reminded me more of boiled meat.
This was perfect, and had zero texture issues! I would absolutely do it again. I also would absolutely try doing this cut again, pulling it and making pulled beef sandwiches.

134° for 48hrs

Nice!....Not a fan of braised/crock pot type pot roast...it's the "stringy" thing...cold weather is a great time to give this a try...thanks Dom