Still wintery. So Sous vide chuck roast for dinner. Mashed taters, dilly carrots and a simple gravy made from the au jus of the Sous vide roast. Tasty!
Had to try out the new VacMaster VP 230 so picked a small 3lb chuck roast. Seasoned with Henderson’s relish, black pepper, white pepper and minced garlic in a Vac pack bag and ran the VacMaster. Let it marinate for a day then into the Sous vide for 10 hours at 181°f. Fork tender.
Had to try out the new VacMaster VP 230 so picked a small 3lb chuck roast. Seasoned with Henderson’s relish, black pepper, white pepper and minced garlic in a Vac pack bag and ran the VacMaster. Let it marinate for a day then into the Sous vide for 10 hours at 181°f. Fork tender.