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,
One Chucky from 1-10-21, Vac sealed with "Mushroom & Onion Soup" Dry mix:
In my rack, ready to go in Sous Vide:
Removed from SV, after 30 hours @ 165°:
Pulled easily with two table forks:
All on one plate:
I start with one slice of bread on top of some Gravy:
Then a pile of Pulled Beef, more Gravy, and another slice of Bread:
Then More Beef:
And Topped with Gravy:
Second Night's Supper---Same Thing:
Let's go for the Grand Finale on the 3rd night:
Add some Steak Fries & Gravy for that 3rd Night's Supper:
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:
And one more night---One more of the pulled beef Sammies & a Leftover Smoked Sausage: