Chuck roast cook

[bgaviator]

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!

 

[6GRILLZNTN]

That's what I'm talking about! Looks incredible.

 

[TNJAKE]

Nailed it that looks delicious

 

[jcam222]

Man that looks spectacular!! Big like!!

 

[one eyed jack]

Best pictorial I've seen in a long time. Great looking chow!!

Like

 

[chopsaw]

Nice work . One of my favorite cooks . I agree on the prime rib .

 

[fullborebbq]

Wow! looks great. I have been wanting to do this for awhile now. Your post has inspired me to go for it!
Might have to do a cold smoke before the SV.

 

[sawhorseray]

Boy howdy does that ever look good! If two days in the sous vide bath gets it tender I'm going to give it a shot, Like. RAY

 

[xray]

Just awesome!

 

[SmokinAl]

WOW!
You really nailed that one!
Al

 

[Bearcarver]

That looks Perfect, BG !!
Nice Job!
Like.
I've been doing my Chuckies @ 131° for 30 hours. I hate to have it go for a Double overnighter, but I might have to try 48 hours too.
Yours looks "That Good"!

Bear

 

[Dirty Nails]

Oh boy - that looks excellent! Great job and thanks for sharing.

 

[disco]

Beautiful beef, Bro! Big like!

 

[jaxrmrjmr]

That looks gooooood. I might have to break out the sous vide set up and give this a try. Matter of fact, I know I will. Lately I have only been using it for sausage and hotdogs.

 

[sawhorseray]

That looks gooooood. I might have to break out the sous vide set up and give this a try. Matter of fact, I know I will.

Me 2, I'm shopping for a chuck tomorrow morning. Seems to be good for a lot more than just steaks, I want to open it up and see what I can get. RAY

 

[sandyut]

WOA! looks amazing! on the must try list!

 

[gary s]

Now that's a Dang nice looking meal

I "LIKE" it

Gary

 

[sawhorseray]

I went to the store today so I could be a big copycat. They had spargees for $2.99lb so I walked out with three pounds. They wanted $6.99 lb for Chucks, I was looking for more like $2.99lb, so I passed. I'll go to Sams tomorrow and give them their$3.50 pound for a 2-pack and plan on Monday dinner. Safeway has a special for the weekend, untrimmed tri-tip for $2.29lb, limit of two. I opened my own account when I was there and finished it online when I got home, so now I'll be able to cop four. I just hate paying any more than I have to for meat, it's the principle. RAY

 

[fullborebbq]

You got me! Not going to hijack the thread, will start a new one with pics. 18 hours left out of 30 on the chuck roast as i type.

 

[bgaviator]

If anyone wants a killer horseradish sauce to go with this check this out. I don’t use fresh horseradish as called for in the recipe as all I had was jarred. Use 3 tablespoons jarred.