Roast beef

[pc farmer]

Second time using the SV unit. I wanted roast beef. Seasoned with butcher pepper, season salt and worchestershire sauce.

Sv for 34 hours at 160 degrees.

Cheap Cover for the pot.

Bone pulled right off getting the roast out of the bag. Tried to sear over the vortex but that didnt work, as soon as the meat hit the heat it fell apart.

Pulled

My dinner.

Saved the liquid gold Bearcarver

This was a very tender, juicy and flavorful beef roast. We loved it. Very beefy tasting. Could smell it right out of the bag. Even the cold juice smells great. I am looking for the next meal.

 

[bmudd14474]

Looks awesome Adam.

 

[zwiller]

Best spelling of worcestershire ever... Beef looks ok too...

 

[hillbillyrkstr]

LIKE!

 

[pc farmer]

Looks awesome Adam.

Thanks Brian

Good job!

I got the SV bath idling at 132* and in about 20 minutes I'll drop in 1/2 a seasoned an eye of round. Tomorrow evening hot beef sandwiched are on our menu.

I wasnt sure on what temp to use. Some use higher temps , some lower temps.

Best spelling of worcestershire ever... Beef looks ok too...

Yea fixed it. LOL

 

[smokin peachey]

Looks delicious Farmer. I am going to have to get one of those fancy gadgets you got there.

 

[rexster314]

That kind of roast doesn't lend itself too well for slicing. My mom used to do that style roast in the oven, and we'd just grab a chunk of meat, no other way around it. Looks good.

 

[gmc2003]

Looks really good farmer. Way to go.

Point for sure.
Chris

 

[pc farmer]

Looks delicious Farmer. I am going to have to get one of those fancy gadgets you got there.

Thanks Peachey.

That kind of roast doesn't lend itself too well for slicing. My mom used to do that style roast in the oven, and we'd just grab a chunk of meat, no other way around it. Looks good.

Thanks

Looks really good farmer. Way to go.

Point for sure.
Chris[/QUOTE

Thanks Chris

 

[Bearcarver]

Freaking Awesome!!
Looks Mighty Tasty, Adam!!
Nice Job.
Like.

Bear

 

[pc farmer]

Freaking Awesome!!
Looks Mighty Tasty, Adam!!
Nice Job.
Like.

Bear

Thanks Bear. And for the help.

 

[HalfSmoked]

Dang Peachey maybe he'll give us one of those sv things as a door prize at the next gathering. :rolleyes: :D

Nice looking beef there guy.

Warren

 

[gnatboy911]

That looks awesome! I usually do them at 165/24 and that will hold slices if thats what you're after. (somebody up there in the thread mentioned slices) I may do one longer now just for pulled beef sammies!

 

[Bearcarver]

That looks awesome! I usually do them at 165/24 and that will hold slices if thats what you're after. (somebody up there in the thread mentioned slices) I may do one longer now just for pulled beef sammies!

In my Experimenting, I found 165° for 30 hours to be perfect for Pulling Chuck Roast.
I didn't try pulling any other Beef with SV.
Pulled Beef Chuck Roast (Perfect)


Bear

 

[gnatboy911]

Thanks Bearcarver !!

 

[chopsaw]

Just getting back from the woods , and that looks fantastic . Try a pack of Lipton beefy onion soup mix in the bag , dry no added liquid .

 

[Bearcarver]

Just getting back from the woods , and that looks fantastic . Try a pack of Lipton beefy onion soup mix in the bag , dry no added liquid .

Great idea!!!
It gets the needed liquid from the meat during the SVing??
That's Great, because Mine isn't good for vacuum sealing if there's liquid in it!

Bear

 

[chopsaw]

It gets the needed liquid from the meat during the SVing??

Yes , de fat and add back to the beef . Just watch the salt . I use the beefy onion or the french onion , then whatever else you want in there . I use whole garlic cloves and pepperoncini .

 

[Bearcarver]

Yes , de fat and add back to the beef . Just watch the salt . I use the beefy onion or the french onion , then whatever else you want in there . I use whole garlic cloves and pepperoncini .

LOL---I already told my "Super-Shopper" (Mrs Bear) to get me some "Beefy French Onion Soup" mix packs.
I just prepped 3 Half Eye Rounds for SV. I'm starting one in about an hour.
Too late for that one (I used CBP, Onion Powder & Garlic powder). But on the next one, I'll open one end & put the Onion soup mix in & seal it again. I'm on this !!!

Thanks Rich!!

Bear

 

[pc farmer]

Dang Peachey maybe he'll give us one of those sv things as a door prize at the next gathering. :rolleyes: :D

Nice looking beef there guy.

Warren

Thanks Warren. Maybe I will get a better one, you settle for a slightly used one??? LOL

That looks awesome! I usually do them at 165/24 and that will hold slices if thats what you're after. (somebody up there in the thread mentioned slices) I may do one longer now just for pulled beef sammies!

Thank you. I wanted pulled never thought about slices as we always had pulled growing up.

Just getting back from the woods , and that looks fantastic . Try a pack of Lipton beefy onion soup mix in the bag , dry no added liquid .

That sounds fantastic.