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Author Topic: Mock tender roast  (Read 3590 times)

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Offline GusRobin

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Mock tender roast
« Reply #-1 on: July 10, 2014, 10:35:50 PM »
Bought something called a "mock tender roast" (no idea what the heck that is) cause it was on sale.

Here it is unwrapped.


Removed some of the silver skin and added some pepper, salt, garlic.


Bagged and ready to go into the pool at 140*


See you in about 48 hours.
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Offline muebe

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Re: Mock tender roast
« on: July 10, 2014, 11:14:49 PM »
That is also known as chuck steak. A very tough cut. Should be good made Sous Vide!
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Offline GusRobin

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Re: Mock tender roast
« Reply #1 on: July 10, 2014, 11:35:11 PM »
Quote from: muebe on July 10, 2014, 11:14:49 PM
That is also known as chuck steak. A very tough cut. Should be good made Sous Vide!
Do you think 48 hrs at 140* will do it?
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Offline Saber 4

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Re: Mock tender roast
« Reply #2 on: July 10, 2014, 11:37:11 PM »
That's a good looking chuck steak, can't wait to see how it turns out.
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Offline spuds

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Re: Mock tender roast
« Reply #3 on: July 10, 2014, 11:40:41 PM »
48 sounds good to this guy who knows very little. ::)
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Offline sliding_billy

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Re: Mock tender roast
« Reply #4 on: July 11, 2014, 01:31:24 AM »
No idea how to cook it that way, but it would make some nice smoked pepper stout beef.
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Offline muebe

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Re: Mock tender roast
« Reply #5 on: July 11, 2014, 08:07:24 AM »
Quote from: GusRobin on July 10, 2014, 11:35:11 PM
Quote from: muebe on July 10, 2014, 11:14:49 PM
That is also known as chuck steak. A very tough cut. Should be good made Sous Vide!
Do you think 48 hrs at 140* will do it?

I think so. I like the texture I get with short ribs at 50 hours at 135F so 48 hours will be a good test range.
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Offline Las Vegan Cajun

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Re: Mock tender roast
« Reply #6 on: July 11, 2014, 08:38:19 PM »
Bet that is gonna be reat good and tender after 48 hours, cannot wait to see it finished.  ;)
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Offline spuds

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Re: Mock tender roast
« Reply #7 on: July 12, 2014, 12:48:45 AM »
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Offline GusRobin

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Re: Mock tender roast
« Reply #8 on: July 13, 2014, 12:07:37 AM »
After 48 hrs, I took the roast out. Here it is out of the pouch and before searing.


Full plate with sliced roast, roasted potatoes, roasted asparagus and gravy.


The roast was great. Very tender, moist, and melt in your mouth.
I'm really getting into this - now I have to pick what is next.
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Offline muebe

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Re: Mock tender roast
« Reply #9 on: July 13, 2014, 12:12:25 AM »
Outstanding Gus!

Don't forget to post the details of the cook in the times and temps thread so we can all learn ;)

http://www.letstalkbbq.com/index.php?topic=9560.0
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Offline pz

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Re: Mock tender roast
« Reply #10 on: July 13, 2014, 01:44:18 AM »
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
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Offline spuds

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Re: Mock tender roast
« Reply #11 on: July 18, 2014, 10:52:16 PM »
Quote from: pz on July 13, 2014, 01:44:18 AM
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
Yes indeed,fine job Gus,would you change anything?
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Offline GusRobin

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Re: Mock tender roast
« Reply #12 on: July 19, 2014, 02:11:53 AM »
Quote from: spuds on July 18, 2014, 10:52:16 PM
Quote from: pz on July 13, 2014, 01:44:18 AM
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
Yes indeed,fine job Gus,would you change anything?
Maybe just a little more spices before I vac seal. I have been intentionally using small amounts of spices and gradually increasing with each cook.
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Offline spuds

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Re: Mock tender roast
« Reply #13 on: July 19, 2014, 05:55:10 PM »
Quote from: GusRobin on July 19, 2014, 02:11:53 AM
Quote from: spuds on July 18, 2014, 10:52:16 PM
Quote from: pz on July 13, 2014, 01:44:18 AM
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
Yes indeed,fine job Gus,would you change anything?
Maybe just a little more spices before I vac seal. I have been intentionally using small amounts of spices and gradually increasing with each cook.
I do that too.
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