Back on the 5th of August I picked up a small 3 pound chuck roast. I wasn’t ready to cook it so I
seasoned it with Montreal Steak seasoning, bagged it and put it in the freezer. On Tuesday morning
I took the chuck roast out of the freezer and mostly thawed it.
Put into a 135 Sous Vide bath for the next 48 to 56 hours. I read several sources on the internet about
Sous Vide chuck roast and most recommended 24 to 72 hours at 131 degrees. I settled on the 135 temp
and to leave it in no longer than 56 hours.
Pulled out of the bath after 54 hours. Lots of juice in the bag.
I cooled it off some, dried it off and it is getting ready for to be seared in the SRG.
In the basket and ready. I have some pecan pellets burning in the SRG.
Into the SRG on high heat with the lid open.
Here it is after an 8 minute sear.
Sliced!
All plated with some cheater steamed vegetables from
PictSweet.
WOW! Who could believe that chuck roast would have the flavor and texture of prime rib. This is exactly
how my wife described it to me. The chuck roast was tender, moist and you could cut it with a fork. It
actually picked up some of the pecan smoke in the 8 minutes that it was seared. This will be my new way
of doing chuck roasts! I think the 54 hours at 135 was the right combination for this and I will be doing it
again the same way.
