Smoked then sous vide Chuck roast for stew.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

forktender

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 10, 2008
3,448
2,795
NORCAL
Sorry about the lack of pictures, I lamed out on yhis cook.

Smoked 5lb prime Chuckle at 175* for 4 hours, then vacuum sealed it and tossed it into 165* water bath for 56 hours. I was planning on eating yesterday but got busy so I let it go another day in the S.V. tank.

I par boiled then roasted up some baby red potatoes. The reason I par boiled was so I could smash them between two cookie sheets.
I sprinkled them with Lipton onion soup mix and some Romano cheese. Then I par boiled up some baby carrots, 2 quartered white onions, halfed baby bela shrooms and some celery.
Then placed everything on cookie sheets and blasted them in a 550* oven.

Made up some brown gravy out of the chuck roast drippings and the fond of the veggie pan. And blended everything into a C.I stock pot. I was going to make drop biscuits, but got lazy. So I warmed up a loaf of kalamata olive sour dough bread to use as a mop gor the plates.

Like I said, I lamed out on the pictures, sorry.
20211028_174408.jpg
20211028_174501.jpg

20211028_174910.jpg

The meat was flat out melt in your mouth, no chewing necessary. LOL!!!
 
I didn't even get the money shot after the potatoes and gravy were added.
I got lazy about this one, sorry.

No food lube needed, holy cow was this stuff moist and almost too tender, if there is such a thing.
 
That looks fantastic. I did a chuck once for 48hrs and it was to tender for me almost mushy. So I only go 40hrs now, but yours looks delicious. Nice work for sure.
 
  • Like
Reactions: forktender
That looks fantastic. I did a chuck once for 48hrs and it was to tender for me almost mushy. So I only go 40hrs now, but yours looks delicious. Nice work for sure.
That's what I thought about this one. It was great the first meal, but it turned to an almost mush in the refer for leftovers.
 
  • Like
Reactions: SmokinEdge
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky