Sous Vide Chuck Roast (Another Experiment)
After two Perfect Chuck Roasts in a row, Awhile back I ran into one that was too tough for the same Temp & Time.
I made it exactly like I did the two perfect ones, but it came out Very Tasty, but not even close to Fork Tender.
So then I did one @ 138° for 30 hours, and it came out Great.
So with this 2.7 pound Chuck Roast, I did the following:
When I put it in the Vacuum Bag, I added a Pack of Dry “Beefy Onion” Soup Mix. (Idea from Chopsaw)
Then I filled my Sous Vide Supreme, set it for 135°, and put my Vacuum packed Bagged Chucky in the SV.
30 hours later, I removed the Chucky from the Bath & the Bag, and patted it dry with Paper Towels.
Then I seared both sides in a Buttered Frying Pan, and hit the edges with my Torch, to make it look pretty.
Then I sliced enough for our Dinner, and plated some Chucky slices along with some Corn & some Curly Fries.
This Roast was Fork Tender & mighty tasty, just like the last one I did at 138° for 30 hours.
So either one is fine—138° or 135° for 30 hours makes for some Great Fork Tender Chuckies.
Oh yeah, I had a few more slices for Supper & then sliced the rest of the Roast up for Future Sammies.
Also had some slices with my Eggs the next morning & some Hot Roast Beef Sammies with Gravy (a few times)—Showing one of them below.
Oh Yeah, I also had a Piece of Mrs Bear’s “Blueberry Zuke Bread” (Cake if you ask me).
Thanks for stopping by,
Bear
Great Price for Chucky--$5.99, marked down to $3.77, & $1 off coupon=$2.77:
One 2.7 LB Chucky:
Vacuum packed with a pack of Dry "Beefy Onion" Soup: (Thanks Chopsaw)
In the rack & ready for SV:
Fresh out of SV, before Searing.
Note the End Grain Maple Cutting Board I made in 10th grade---55 years ago:
After Searing:
Slicing enough for Supper for 2:
Bear's First Helping, with Curly Fries & Corn:
Sliced the rest up for future Sammies:
Heating some up to go with a pair of Eggs:
Bear's Breakfast:
Building a Hot Roast Beef Sammy with Fries:
Close Sammy & Add Gravy to Sammy & the Fries. First of many:
And for Dessert, a piece of Mrs Bear's "Blueberry Zuke Bread" (I call it Cake):
After two Perfect Chuck Roasts in a row, Awhile back I ran into one that was too tough for the same Temp & Time.
I made it exactly like I did the two perfect ones, but it came out Very Tasty, but not even close to Fork Tender.
So then I did one @ 138° for 30 hours, and it came out Great.
So with this 2.7 pound Chuck Roast, I did the following:
When I put it in the Vacuum Bag, I added a Pack of Dry “Beefy Onion” Soup Mix. (Idea from Chopsaw)
Then I filled my Sous Vide Supreme, set it for 135°, and put my Vacuum packed Bagged Chucky in the SV.
30 hours later, I removed the Chucky from the Bath & the Bag, and patted it dry with Paper Towels.
Then I seared both sides in a Buttered Frying Pan, and hit the edges with my Torch, to make it look pretty.
Then I sliced enough for our Dinner, and plated some Chucky slices along with some Corn & some Curly Fries.
This Roast was Fork Tender & mighty tasty, just like the last one I did at 138° for 30 hours.
So either one is fine—138° or 135° for 30 hours makes for some Great Fork Tender Chuckies.
Oh yeah, I had a few more slices for Supper & then sliced the rest of the Roast up for Future Sammies.
Also had some slices with my Eggs the next morning & some Hot Roast Beef Sammies with Gravy (a few times)—Showing one of them below.
Oh Yeah, I also had a Piece of Mrs Bear’s “Blueberry Zuke Bread” (Cake if you ask me).
Thanks for stopping by,
Bear
Great Price for Chucky--$5.99, marked down to $3.77, & $1 off coupon=$2.77:
One 2.7 LB Chucky:
Vacuum packed with a pack of Dry "Beefy Onion" Soup: (Thanks Chopsaw)
In the rack & ready for SV:
Fresh out of SV, before Searing.
Note the End Grain Maple Cutting Board I made in 10th grade---55 years ago:
After Searing:
Slicing enough for Supper for 2:
Bear's First Helping, with Curly Fries & Corn:
Sliced the rest up for future Sammies:
Heating some up to go with a pair of Eggs:
Bear's Breakfast:
Building a Hot Roast Beef Sammy with Fries:
Close Sammy & Add Gravy to Sammy & the Fries. First of many:
And for Dessert, a piece of Mrs Bear's "Blueberry Zuke Bread" (I call it Cake):
