- Joined May 9, 2010
First time doing a sous vide chuck roast. 131° for 48 hours. Rubbed with Worcestershire sauce and Montreal Steak before bagging. Lightly coated with Hellman’s mayo after patting dry and re-seasoned with more Montreal Steak seasoning. Then a sear on the KJ cast iron griddle for a minute a side. Served with a horseradish sauce I made. Took bag juices and reduced down with some added beef stock and butter and Bella mushrooms. What a phenomenal meal! Just like eating prime rib, but for much cheaper and foolproof! Enjoy the pics!