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Pulled Chuck Roast (Sous Vide)

Bearcarver

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Pulled Chuck Roast (Sous Vide)



This was one of those that I bought back on 1-10-21, and it was only 2.78 lbs.
I put a packet of Lipton's Mushroom & Onion on both sides of the meat, into the bags, and sealed them up, back in December.

Now it was time to turn this into some awesome Tender Pulled Beef.
So into the SV @ 165° for 30 hours. Just right for Pulling Beef.
In fact this Chucky pulled so easily, I didn’t even bother to get my Bear Claws out of the drawer. I just used two regular table forks for pulling!

I’ll fill in what we did, above each Pic below.

Thanks for stopping By,
Bear

One Chucky from 1-10-21, Vac sealed with "Mushroom & Onion Soup" Dry mix:
IMG_8238.JPG


In my rack, ready to go in Sous Vide:
IMG_8239.JPG


Removed from SV, after 30 hours @ 165°:
IMG_8240.JPG


Pulled easily with two table forks:
IMG_8242.JPG


All on one plate:
IMG_8243.JPG


I start with one slice of bread on top of some Gravy:
IMG_8244.JPG


Then a pile of Pulled Beef, more Gravy, and another slice of Bread:
IMG_8245.JPG


Then More Beef:
IMG_8246.JPG


And Topped with Gravy:
IMG_8247.JPG


Second Night's Supper---Same Thing:
IMG_8248.JPG


Let's go for the Grand Finale on the 3rd night:
IMG_8249.JPG


Add some Steak Fries & Gravy for that 3rd Night's Supper:
IMG_8250.JPG


Had a little Beef left, so the next night I threw some Beef on a couple Hot Dog Buns, with Horseradish Sauce & Provolone, and heated that up:
IMG_8254.JPG


And one more night---One more of the pulled beef Sammies & a Leftover Smoked Sausage:
IMG_8260.JPG
 
Last edited:

smokerjim

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Looks mighty fine bear, ya better frame that 2.78 lb.label dont know if we'll ever see that again.
 

chopsaw

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Good stuff right there .
I miss chuck roast . Lol
 

sandyut

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Man that looks fine. Another one thats on the list I can seem to get ahead of.
 

MJB05615

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Now, all of these looks excellent. I'd have to try each one to pick the better of them, and I still don't think I'll be able to choose. Great job all around. Now I'm hungry.
 

BrianGSDTexoma

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That some good looking chuckie John. I had just pulled from freezer for this also.
 

Bearcarver

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Winterrider

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Nicely done Bear.
Like. . .
Look at "chuckies" every time in store. Makes me just about gag now at $6.89/lb, as much as I like them.
 

Bearcarver

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Good stuff right there .
I miss chuck roast . Lol

Thank You Rich!!
Yup, When they went from $2.99 to $4.99 I quit buying them.
Then they went to $6.99 & more.
Now I wait for them to get to $4.99 for me to buy again!
And Thanks for the Like.

Bear
 

Bearcarver

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Man that looks fine. Another one thats on the list I can seem to get ahead of.

Thank You Sandy!!
And Thanks for the Like.

Bear
 

eaglewing

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I will have no fear doing this to some of the Chuckies I get pretty cheap from time to time at Aldis... ez pezy
 

Bearcarver

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Man that looks good
Thank You Newglide!!
Appreciate that!

Bear

Now, all of these looks excellent. I'd have to try each one to pick the better of them, and I still don't think I'll be able to choose. Great job all around. Now I'm hungry.
Thank You Mike!!
You don't have to decide---You can have some of each!
And Thanks for the Like.

Bear
 

gmc2003

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Some good eats right there John.

Point for sure
Chris
 

bauchjw

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Three nights of awesome! Great looking meals Bear!
 

Bearcarver

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Nicely done Bear.
Like. . .
Look at "chuckies" every time in store. Makes me just about gag now at $6.89/lb, as much as I like them.
Thank You Rider!!
Yup---That's about what our current price is too

Bear

That some good looking chuckie John. I had just pulled from freezer for this also.
Thank You Brian!
And Thanks for the Like.

Bear
 

clifish

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Very nice Bear! This is on my to do list but like you said I am not paying the current prices for a chuckie. Have you ever done pulled pork in the SV? If so what cut and time/temp? SV is great for the week nights when there is no time to do a proper smoke.
 

sawhorseray

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A beautiful thing to see John, a beef sanny slathered in gravy, I'd be all over that! RAY
 

zwiller

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Looks great! That is some DARK gravy!!! A few questions if you don't mind. Think applying FOS beforehand made a difference? Also, do you feel you gett better results with the high temp SV over a long crock cook? Thanks in advance.
 

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