Sous Vide Chuck Roast with Crockpot Steamed Potatoes

[HighOnSmoke]

I put a frozen 2 pound chuck roast that was seasoned with Big Poppa Smokers Double Steak into the hot tub
on Tuesday afternoon for a 2 plus day bath.  We picked up the roast on the 4th of January and seasoned it
then froze it.  The Sous Vide Supreme is set for 133 degrees.  I put the roast in the bath as it was coming up
to temperature. The last chuck roast I did was at 135 for 54 hours. 


Here it is after 50 hours at 133.  Almost 2/3 cup of Au jus!


Put onto the SRG, burning some Perfect Mix pellets for 4 minutes per side.


Here it is after 8 minutes on the SRG.


All sliced up and ready to eat.


Plated with a steamed potato that was coated with Garlic EVOO, seasoned with apple smoked sea salt and then
wrapped in foil.  Cooked on low for 8 hours.  I really didn’t want to go out in the cold weather here as I am fighting
a cold, but I did take time to sear the roast! The veggie for tonight was canned seasoned French green beans.


Chuck roast was once again fork tender, juicy and flavorful.  The potato was good, but it would have been better
either on the SRG or in the oven.  The next one I do will be for about 46 hours and see how it does. Just trying
to experiment and get my times and temps down pat! 

[RickB]

Looks great! I usually pre sear rather than post sear but cant find fault with yours. Nice job!
 

[Pappymn]

Looks excellent. I'm going to play Devils advocate here. A really smart guy around here, for the sake of this discussion we will call him Muebe.
He said if you pull the meat from the bath and put it into the fridge, that it will re-absorb much of that jus. Wouldn't that make it even better?  I have much to learn from you pioneers.

[sliding_billy]

Good looking meal!

[HighOnSmoke]

Looks excellent. I'm going to play Devils advocate here. A really smart guy around here, for the sake of this discussion we will call him Muebe.
He said if you pull the meat from the bath and put it into the fridge, that it will re-absorb much of that jus. Wouldn't that make it even better?  I have much to learn from you pioneers.

I agree it probably would, but when it came out of the bath at 5:30 tonight, we wanted to eat right away, so seared it and went
from there. The leftover roast had the Au Jus added back to the package. I did the same with a round roast and it soaked up the juice.

[jjjonz]

I would like to try this sous vide on a chuck roast like this and get half the results you did and then I could say "success'. Man that does look good !!!!!

[Pappymn]

Looks excellent. I'm going to play Devils advocate here. A really smart guy around here, for the sake of this discussion we will call him Muebe.
He said if you pull the meat from the bath and put it into the fridge, that it will re-absorb much of that jus. Wouldn't that make it even better?  I have much to learn from you pioneers.

I agree it probably would, but when it came out of the bath at 5:30 tonight, we wanted to eat right away, so seared it and went
from there. The leftover roast had the Au Jus added back to the package. I did the same with a round roast and it soaked up the juice.

Guys gotta eat

[muebe]

HOS that looks just fantastic!

[1Bigg_ER]

Man that's one mean Chuck!!
Instead of the refrigerator, dump it in an ice bath while you prep your sear heat.

[drholly]

Wow, that looks good!

[Las Vegan Cajun]

Outstanding looking chuck roast, nicely done.

[pz]

Tough cuts are perfect for long sous vide - just melts the collagen - man that looks good

[hikerman]

Another fine meal from HOS! Nice job Mike!  It would be tough waiting for for the chill-out after waiting 50 hours already!

[Pam Gould]

Maybe a dumb question here..why chill after the cook? I can understand the pre sear or post sear..I was thinking maybe a lil of both ofr the flavor and texture. I understand the letting it sit to reabsorb the juices, but not the chilling..Pam    GO BUCKS  .☆´¯`•.¸¸. ི♥ྀ.

[squirtthecat]

Nice!

A little more detail on that crocked potato, please?