Thick and Juicy Chuck Roast that eats like a Ribeye for a 1/3 of the Price.
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- Опубліковано 4 бер 2024
- How to cook a chuck roast that taste like a big thick and juicy ribeye steak.
Items used:
Breville the Joule Turbo Sous Vide Machine, Sous Vide Cooker, Immersion Circulators, BSV600PSS, Polished Stainless Steel
amzn.to/49IhTLA
EVERIE Sous Vide Container with Universal Silicone Lid and Rack Sleeve Compatible Anova All Models,Breville Joule, Instant Pot Cooker (KIT-TY-GJ)
amzn.to/3IqjVnu
#ribeye #animalbased #keto #lowcarb #animalbaseddiet #carnivore #carnivorediet #roast #chuckroast #save #beef
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I've done this and can vouge for it, it works. These are delicious...when he says they are like ribeye, he is not exaggerating.
Thank you for watching and commenting as well as confirming through your own experiences. They are delicious 😋
Learn how to spell or at least spell check since our friggin' computers NOW insist on changing words we type, making texting tedious, taking way longer than before. WHY? Yet another dysfunction in living, post Covid.
@@Nancy-tr5fi Have another bottle of wine.
Chuck Roast, Short Ribs, Beef Shank are some of the tastiest cuts of beef in my opinion. When cooked tender nothing beats the flavor !
@@hydrokeychain9318😂😂😂👍
I smoke them for 2-3 hours and then sous vide for 36 hours at 130 degrees and then sear. They are amazing.
That sounds amazing! What kind of smoker do you have?
This sounds like a great idea, I need to fire up the smoker to try it.
That’s way too much work. 🤣 Unless you’re doing a few for a party.
My S-I-L smokes them too. Pretty good but I'd never ever mistake it for a good cut of steak.
way too long in the sous vide.. 6-8 hours is plenty and won't leave you with that mushy texture.
Enjoyed your video with my coffee this morning. A trick I use for the zip lock bag to get the air out, is to open it just a little, insert a straw, hold the zip lock part around the straw and and suck out the air and then seal the bag. It gets almost all the air out. Thank you for sharing this video. Have a great rest of your weekend.
Thanks for watching and the tip. Have a great weekend as well.
Take care that you don't suck up and ingest raw meat juices that could cause illness.
A lot of folks seem skeptical about your method, but sous vide has been around a long time and it seems like a great way to turn a tough roast into a perfect steak to me. Your video really nails it, and I am considering getting the same setup since I just started the carnivore diet and cannot afford to eat all the ribeye steak I would like. Thanks for taking the time to create this excellent video. For anyone who thinks paying so much for a sous vide and the container, the Ultra Instant Pot can also sous vide so you don't have to pay extra for this gadget!
Thank you! It’s comments like yours that encourage us to do more videos. Hopefully we get better with time. Our principal has always been teach what you learn, and everyone will be better for it. Thanks again for watching and commenting.
@@AnimalBasedInYourFace Do you have to check the water level in the container heated by the Sous Vide, say after a certain time so, it doesn't completely evaporate?
@ClassicGuy1982 No not at all. The lid helps with any evaporation but if you do not use a lid the water isn’t boiling so it doesn’t evaporate much in a 24hr period.
@@AnimalBasedInYourFace Okay. Good to know. Thanks for your reply.
A chuck roast has never been tuff. Just slow cook on 350 for 3.5 hours.
I really appreciate the hand sanitation throughout. Watched several other videos from overseas, they are practically disgusting in the way they operate in a kitchen
I concede that a chuck roast can be cooked to the same doneness and tenderness as a grilled ribeye using the Sous vide and sear method , but it will NEVER taste as good as a genuine ribeye due to the deficiency in FAT content, UNLESS, UNLESS, UNLESS, you Sous vide cook it in beef tallow at a ratio of at least 1:4 by weight in the ziplock bag, (4 oz tallow to 1lb of chuck roast), then you will REALLY experience the flavor of a ribeye. The glory of a grilled ribeye steak is the Maillard reaction created by the heat and smoke of the flaming rendered fat dripping onto the heat source during the sear. A properly tallow saturated chuck steak will finish just like a ribeye.
I have similarly cooked chuck roast using the confit method, with the roast submerged in tallow at low temp for an extended period, and then seared at high temp to finish. Superb results !!!
I think that my confit method could probably transform even a bottom round into a gourmet meal as well.
An excellent idea and method my friend. Yes you would most definitely get the fat and flavor. Of course every piece of meat will differ as well. I have had some bad ribeyes occasionally that the meat itself just didn’t measure up to a normal ribeye. Going to try this method you suggest very soon. Thank you!
I've been cooking sous vide for many years. It really is the best way to do this. FYI, it really is worth investing in a vacuum packager like a FoodSaver or similar, espcially if you sous vide a lot like I do. Best rule of thumb I learned about it is time equals tenderness and temperature equals doneness.
We normally do vacuum seal, but I wanted to show a cheaper way for those who don’t have a vacuum sealer. Vacuum sealed is the best way to go in my opinion. Thank you for watching and commenting.
@@AnimalBasedInYourFace I haven’t tried it but one video I watched had the guy set the meat in the bag down in a bowl of water before sealing it. Seemed to work by the way it looked…
Thanks for sharing
To a point. At a certain point, the extra time actually starts to break the meat down instead of merely tenderizing it, making it somewhat mushy. I have found 8 hours to be the maximum I'll let a roast work in sous vide, and half that for a steak.
they sell vacuum sealer bags with a hand pump that works perfect. you don't have to spend a hundred on a Junk vacuum sealer that does the same thing. You can get around 10 reusable bags with the pump for around 10-12 bucks eagle
I love chuck roast. I cut them in 1/2 to 3/4 inch stake cuts, salt and toss it in the air fryer. Amazing! In 8 to 10 minutes too.
Put baking soda on both sides. Make sure you put enough on and rub it in. Let sit for a half hour, rinse well, let dry and cook it to your liking. This is what the Asians do to make their beef and their chicken and pork tender and yes it does work I have had steaks that you can cut with a fork.
Thank you for the tip!
That works for the small pieces cooked by stir fry in a hot wok, but for a roast, I think it would not tenderize it anywhere near all the way through because it is MANY TIMES THICKER.
Yes! and then you get that nice baking soda flavor. Eagle
That's what "Adolph's Meat Tenderizer" has in it.
That always makes the meat taste funny to me, no matter how well I rinse it.
I've been doing chuck like for close to 10 years. I would describe my results more like prime rib. Likewise, I've used both cast iron and a blow torch. But my best results have been in an oven at 450 for 15 minutes. Remember to dry, oil, and season. Fantastic.
Never use seed oils takes a year for them to leave your body after you quit using them They are poison like sugar all carbohydrates flour eagle
136 is very important, as that's the temperature at which most connective tissues begin to melt, which is what makes a chuck roast become so tender. And, *YES* this does become like a ribeye!
Thank you for watching and commenting.
Your video popped up and I watched it. We are a long time fan of sous vide cooking. Even have the same Joule heating unit. We dry brine our chuck roast in the fridge with salt pepper and garlic up to 72 hours. We vacuum bag them and soak in the sous vide 12-16 hours and then sear on the grill. Very tasty. We also dry brine and freeze in the vacuum sealed bag to enjoy later. We’ve done roast up to 2 inches thick with excellent results. Excellent addition to the carnivore diet. Now a subscriber to your channel.
Thank you and thanks for the excellent comments. I have dry aged ribeyes many times and will try it out on the roast this weekend. We usually use the vacuum seal but wanted to make a video showing this technique even if you didn’t have a vacuum sealer. Appreciate your input.
You literally didn't even need to describe how it tasted after you tried it. Just that "Hmm-hm-hm-hmm" while pointing at the camera said it all!
I'll get a sous vide and vacuum sealer very soon and try this!
My dad got me a Joule a few years ago and I love it. I also have a tub and weighted rack like yours. I got a decent vacuum sealer on Amazon for $45 dollars and it makes a big difference. Highly recommended. I've had great results with steaks, I can't wait to try this chuck roast recipe. You can close the app and the machine will keep running until you unplug it or use the app to shut it off. I did a 36 hour eye of round roast and the app could connect to the machine using the cellular signal. Pretty cool. That looks so good! Thanks for the video.
Thank you for watching and commenting. You are correct about the app too. My phone actually did a software update and shut down and restarted in the middle of the night. App was off but the unit kept running. Thanks again.
Excellent video here. You have addressed all of the cost concerns with sous vide and made it simple.
Try taking the juices from the sous vide bag and putting them in a pot on the stove to make a reduction. This stuff is a giant repository of umami flavor and will make an excellent glaze for your finished steak.
That is an excellent tip! I’m not sure why I did not think about that until after the fact. Thank you for the comment and the encouragement. Be sure and subscribe we will have more videos coming very soon.
Just started carnivore, but have been using Sous Vide for a couple of years. It's the best for any cut of meat. I've done chuck steak just as you did, lamb, pork, chicken, and ribeyes, (but for 2-3 hours from frozen). Last week, I put 2 London broil in, one for 24, and the other for 48 hours, cut a chunk out of the middle of both, and brought them to my neighbor's house, (along with ribeyes), for dinner. I served the two, "mystery meats" first, and they had no idea what cut of meat, but were stunned that not only were they the same cut, but that they were London broil.
When I do ribeyes for my GF and I, she likes them medium, and I like medium rare. I Sous Vide at 131 degrees, then put mine on the grill for one minute per side, and hers for 2-3. Perfect medium rare and medium.
My house is the same. I have been thinking of doing some beef ribs soon 😋
@@AnimalBasedInYourFacehow is it different from a crock pot temp?
Doesn't the texture take a hit if it goes to long?
Not in the sous vide. It just gets tender. It might if done over 36 hrs.
I like to marinade my London broils for 24 hours than grill. Come out amazing! Thanks for the additional tips though!!
When I became carnivore, I invested in a Dreo Chefmaker which has numerous cooking styles/settings, one of them being sous vide. I put in the temperature probe that is included, add water to a small compartment, push a button and step away till it's done. No having to let it sit...the Chefmaker does it all!!! Mine never come out gray...and I don't have to reverse sear it...it's all done for me!
Will definitely look into this! Thank you for the comment and watching!
That device doesn't do sous vide.
No it doesn’t. Not sure how it would tenderize over a long cooking time without overcooking the outside either.
Love that eagle
I use chuck roast to make pot roast because the meat just falls apart. I love the idea of eating it as a steak and will certainly try your method. Maybe I'll pick a roast off
I'll buy one tomorrow at Costco or local Kroger. Thanks!
Thank you for watching and commenting!
Thank you for your time and expertise. This will help us out tremendously.
You’re welcome and thank you for watching.
I bought an instant pot for the sous vide function on that model when tank models seemed to be do-it-yourself kits. It's nice.
I didn’t know there was an instant pot that had that
This is the second time to watch your video and I'm hungry for one of these ribeye chuck roast steaks. Thanks for the tasty video. 👍🏽🤠 04/25/24
Thank you for watching!
Vegans don't know what they are missing! Beautiful
You got that right!
Life without steak or prime rib once a week would be mighty boring. That said, I love fresh veg as much as anyone. I eat a ton of fresh veg every week, but I could never live on just that.
@@AnimalBasedInYourFaceImagine being vegan or even vegeterian LEMAO !
The problem with both is essential B vitamins. Besides the toxins, oxalates and carcinogens in most plants and their vegetable parts you can’t get B vitamins you need. Some are available in bananas and avocado but not all. It is already been proven by many studies that synthetic forms of vitamins, such as those put in cereals, do not absorb into our intestinal lining like real food and when you add fiber to that mix, they absorb even less. Which is why you see a lot of vegans and vegetarians bodies, consuming their own muscle mass for fuel. Here is a list of the vitamins from a website that even endorses, vegans and vegetarians.
Vegans and vegetarians Must have fortified foods or supplements containing nutrients that are more difficult to get through a vegan diet, including vitamin D, vitamin B12, iodine, selenium, calcium and iron
B vitamins
Thiamin- Liver, banana and oranges.
B2- Milk, eggs and yogurt plain.
B3- Meat, eggs and fish
Pantothenic acid- chicken, beef, liver, eggs and avocado.
B6-pork, chicken, turkey, some fish, milk and bananas.
B7 is biotin and made by bacteria in your gut.
Folic acid/ folate B9(you need little to none)- Liver and cabbage
B12- meat, fish, cheese, milk and eggs.
Every dedicated Vegan I’ve known have been very unhealthy looking..
Dark circles under the eyes, cheek bones protruding & scrawny….
Humans are meat eaters…..
Suis Vide is the style of cooking, and it literally means under vacuum. The Jewel is an immersion circulator. I personally prefer anova for the immersion circulator and they make them with the display you can adjust at and also control on the app. That is better than having to always use the app and you an adjust and see what it is doing right on the unit.
Been doing pretty much this very technique with a chuck roast for years . This is The way to get a piece of gourmet tasting meat for dirt cheap . Good tip: wait till your local grocery has a sale on chuck roasts and stock up .. pre season and air seal them and freeze them . When ready to eat just pull out freezer and put right into sous vide maybe give extra hour or two in water .
Great tip! Thank you for watching and your comments.
You threw out all the juice? Man.... that's gold.
I know! After thought as it ran down the sink. 🤪
😢 I cried....
LOL. Next time!@@AnimalBasedInYourFace
Most definitely!
I grill the roast , flanks , skirts , eye of rounds , and other cheap cuts , they can be excellent . I usually use wood chips and cover the cut with seasoning , butter , and steak sauce half-way through the cooking process .
I also used to use Worcestershire .
I might try soy sauce on the next one , though .
I also forgot to mention that I sometimes wrap it up in aluminum foil and if you cook it to well done the meat is fall of the bone tender .
Don't pour out that juice! Use it to make a pan sauce, there's an amazing amount of flavor in it. I recently sous vide an 18.55lb brisket for 80 hours and the flavor was off the charts. I had two quarts of rendered fat easily that much juice. I didn't bother measuring it because i immediately made a sauce with it, lol. Cook it down in stainless steel or cast iron (I think stainless doesn't impart any of it's own flavors to a sauce like cast sometimes can), then deglaze with red wine or beef stock. Reduce that down while constantly whisking until you get a glossy sheen and it's the thickness you want and that's your sauce. Takes about 5 minutes.
Absolutely! This is an amazing tip! I thought about this when I was videoing but didn’t work it in. Great tip and will make a video on this soon! Thanks for the comment and watching. Great tip!
So glad someone else noticed the waste of great sauce. But thanks for the video
I gotta ask - how big was the water tub to sous vide that big of a brisket???!!! lol - I’m envisioning like a storage tote!
@@larrycampbell6133 that's exactly what it was!
@@larrycampbell6133 I can't add pictures here but it was one of the black ones with the yellow lid from Costco. Not the 27gal one, the half size one. I put a lashing strap around it to hold the sides in as it bowed out quite a bit from the 155°water. I didn't want to cut a hole in the lid for the circulator so I covered it with Saran wrap to keep the evaporation to a minimum. I did have to add water after a day, as I couldn't get the top completely covered. My food saver sealer isn't even close to big enough for that size chunk of cow so I ended up using my Thanksgiving turkey brine bag. Worked great, the only problem was dealing with the size of the whole thing once it was cooked. It took probably a couple hours to get all the rendered fat and juices dealt with because I put it in the fridge for a few days after cooking. Next time I'll deal with it all while it's still warm.
Wow - made my mouth water!! Thanks for the info!
Thank you for watching!
Sous vide best friend for a control freak like me is a product called the Searzall. Basically turns a propane torch into a handheld broiler. You can brown things up EXACTLY to your liking and it prevents any of that unpleasant acrid taste you can get with torch alone. Also great for finishing pizzas, and it's just plain fun to use!
So this product attaches to your torch and uses more of a radiant heat than just the flame itself. Very interesting. Will have to order this and give it a try. Thank you for the great tip!
I use a Weston meat grinder and convert this to ground beef and then grill the best burgers imaginable, add honey and cheese and enjoy! Great video, thanks for sharing!
I bet those are some good burgers! Thanks for your comments and watching.
Honey? In a burger?
Sorry honey, honey is no good for you Eagle
I've used sous vide for the last 10+ years. For longer cooks I wouldn't ever suggest zip bags but they're great for 1-2 hour cooks.
Love cooking chuck roasts and I do eye of round and slice thin for sandwich meat. Love my sous vide machines!
Agreed, I finish with the sear burner on our Weber grill. Oh yes, the taste rivals the more expensive cuts.
If you have a Sam's Plus membership you can pick up meats on sale first thing in the morning during the bonus hours, which is something Costco doesn't do. We get big chuck roasts from there for 20% off quite often, as well as stew meat, ribeye's and even NY Strip occasionally.
Great tip! Thank you!
Greta tip. And don’t forget the Tri-Tip 🙋🏻♀️
A good way to get the air out of a zip bag, for any purpose, really, is to leave a small sliver unzipped and then force the bag down into the water bath in your sous vide setup. The water pressure will push all the air out, then you can zip that last little strip. It's a good way to get air out of food bags that are going into the fridge or freezer, too. Not quite as good as a vacuum sealer, but almost.
Great tip! Thanks for watching.
That's pretty much what he did eagle
@@roberthoug7864 No, you're just wrong, Bubba. That's not what he did at all. He squeezed the air out with his hand, which is , well, a hand, and will not conform to the shape of a chunk o' chuck roast the way a fluid like water will. (at least mine won't) My suggested method will have the plastic bag in full contact with the meat and will, thereby, transfer the heat from the water bath more completely to said meat. If you take a look back at the video to where he first removes the metal rack from atop the bag, you'll observe, upon close inspection, that there is a big ass air bubble present. That equals meat that wasn't in the best contact with the warm water. It's a subtle thing, but sharing ideas among cooks sometimes includes subtleties that others may not grasp easily.
Great video - sous-vide cooking is amazing. Regarding cooking "cheap" chuck roasts, I've done them using the reverse-sear method (coupled with a 24-hour "pseudo dry-aging" in the fridge) and it, too, results in ribeye-like results. One of the advantages of reverse-sear is that the outside of the meat is relatively dry since it has been in the low oven, so when it sears, it results in an incredible Maillard reaction forming a perfect "crust" on the outside.
Thank you and thanks for the comment. Great explanation of the results 👍🏻
So happy to see you out of your scooter. I also started carnivore was prediebetic and craved sweets and normally would have starburst like twice a year. The cravings stopped and i lost some weight
Have to get my glucose tested. . so happy to see you getting back to normal life. CongrTs and thank you for introducing me to thus diet or way of eating
Wow! We tried this cooking method and could not believe the test it made a 3 pound/ $12 piece of meat test like a ribeye steak. It was as good, if not better than what some of our local restaurants sale around our town for $40-50 ribeye! Thanks!
Thank you for the report and trusting in us to try it out. Enjoy and be sure to subscribe if you haven’t already. We have more great tips coming soon.
First Time Watcher. Can't wait to try this technique, because I love a Great roast! Awesome. Thanks!
Thank you and thanks for watching!
This is a new cooking technique for me and I'm already pricing the equipment on Amazon. Been wanting a different way to cook chuck roast as opposed to the crock pot or low and slow in the oven. Having it come out like a nice tender steak sounds great!!
Cooking 2 right now. 1 in the pressure cooker for me and 1 in the crock pot with potatoes & onions & carrots for my husband & our neighbor because they are not animal based.
That has nothing to do with this cooking method.
I hate to read where somebody eats potatoes onions and carrots or any vegetables check Dr Chaffee eat a proper human Diet which is not a diet it's a way of life then that way for us 1000s years Eagle
I cook in a 14 inch cast-iron pan on my glass top stove. I made sure to grind off any ruff stuff on the bottom. Cleaned around the edge with alcohol and put a thin bead of high tempter silicon sealer made for wood stoves around the edge. Just thick enough to keep the pan off of the glass. With the 14 inch pan the silicon is not right over the heating element. I am not sure what would happen if it was. 4 years and have not had to replace it yet.
We finally found a big one we can use as well. Our cooktop is induction so the pan has to sit flat on the glass for the magnets to heat the pan. All the large cast iron skillets we found had a lip that went around the bottom. Made it sit to high for the magnets. We finally found one that was flat 👍🏻
Another way to sear it up is simply take a handheld propane torch ( from the hardware store ) and put the direct flame to it till the outer layer is crispy to your liking.
Love searing and melting cheese this way!
Great presentation. Thanks!
Thank you and thanks for watching!
Instead of using Ziploc bags, I use FoodSaver and I'm sure somebody's mentioned it but it just works so much better.
If you use Ziploc bags, what you can do is you leave the corner open and as you lower it into the hot water, it'll force the air right out and relax the plastic around the protein or the food
Nice! I recetnly started buying thinner cut chuck steaks and pan-searing them 3 minutes on a side and they turn out surprisingly good, not tough as I expected. However, this looks like a cool thing to try!
We had one cut into three steaks a little less than an inch each and cook them like a normal steak. They were good, but the texture was a little chewy. We cook this one like in the video and it was so juicy and tender from the sous vide 24 hours, and then a good sear.
Very helpful. Thanks
Thank you for watching and commenting
I just trim the fat, salt it, and dry age it for a few days on a wire rack in my fridge. Then I chop it into bite sized pieces and fry it with butter in a cast iron. Shit is amazing.
Why trim the fat? I cook it this way too but keep the fat.
100% right. We do that with a Tri-Tip also. The ones we buy here on sale are so huge.
We trim it.. then cut it into like (10) 3/4” steaks. Pan fry a few in the cast iron skillet.
Throw the rest in the freezer. It’s only two of us here and we’re both 70.
Actually, the Tri-Tip steaks have the most perfect marbling. 💁🏻♀️
I'll have to give this a go too. Never done it that way before.
Taking the Fed off is your big mistake you need the fat salt in your diet no matter what your stupid doctor tells you. eagle
And its tender using this method?? Seems like u would still b chewing it til Armageddon without a long cook. I’m gonna try it though. Thx.
It looks absolutely delicious I love chuck roast made like that. I got to get one of those machines
What I do is put it in a pan and take a blow torch and torch the crust on in the garage or outside. You might think frying it butter or ghee would make it taste better but I don't know, the torch method tastes really good.
Invest in a rock solid cooking torch. It eliminates the need for the grill, and it prevents you from cooking the steak any more than you have to. Best advice.
We love torching our steaks and chicken.
Awesome steak.👍
Great idea.
Thanks for sharing the process.
Thank you for watching and commenting.
Chuck is a great cut when done right. I've never tried sous vide but it makes a lot of sense , I bet it's great . My trick is going into stores in wealthy neighborhoods and look for the cuts that wealthy people don't usually buy because they'll be on sale at some point . You can get a whole chuck roast for 50% off and cut your own steaks. Find good flank and sirloin too .
Great tip! Thank you for watching.
Yep, I shop on Tuesday morning when a lot of the meat is discounted.
My favorite. Chuck has an even beefiwd flavor than ribeye imo. I sous vide at 130 for 36 hours, the. Let it dry in the fridge uncovered, then sear. It's a long process but absolutely worth it!
Thank you for the tips. We will definitely try this. Thanks again for watching.
Well, it is from the part of a cow very near to the Rib Eye, in fact, the part of a Chuck is the Chuck Eye, which is the end of the same muscle that Rib Eyes are cut from! If you want an even better price on this cut of meat ask your Butcher how much per pound for a Whole Chuck Roll! it is generally cheaper as they are not putting in time cutting it into roasts! If you take the time to learn what cuts are In a Chuck Roll you can get Chuck Eye steaks, Mock Tender Steaks, Denver Cut Steaks, Chuck roasts, or Hamburger if you have a grinder that is better than store-bought. Not sure why, but it seems to have less water in it.
Thank you. The neurons in our brains work on what is known as the sodium/potassium pump. Some salt or sodium chloride is needed for this vital function.
So I will be trying this. You made my mouth water after eating dinner! I have a secret that I use for Chuck roast. I buy beef shanks, and it is the best part of the chuck roast! So I have a sous-vide machine and will be getting the tub set up and trying both ways! Thank you!!!
Thanks for the tip! I’ll check out beef shanks for sure!
Thank you Sir
You are very welcome!
Love Chuck Roast’s.
Looks amazing.
Thank you for watching
Most folks will say using a sous vide eliminates the need to let the meat rest after searing it. Now chuck roast is excellent to make some on the cheap burn ends. Candy those cubes up and enjoy. Well worth looking up those videos.
My first sous vide device was a Joule. My brother in law bought an Anova at the same time. I ended up hating the Joule. From the time you had everything plugged in, to the time it was cooking was exceptionally long compared to the Anova. A lot of that boiled down to trying to get the phone to connect to the Joule and trying to get the phone app to launch. The Anova was practically instant by comparison. (Let's ignore the fact that the Joule app drains the phone's battery at an alarming rate). I've since bought an Anova and am much happier with it.
I can see where not using an app would be much better. It does work after the app is turned off though.
@@AnimalBasedInYourFace at the time, I had to manually kill the app since it wouldn't allow you to gracefully exit. I admit that Joule left a bitter taste in my mouth. Probably because of the debates my brother-in-law and I had before we each bought our respective devices -- and I had to tell him he was right. You know how hard it is to tell your brother-in-law he was right and you were wrong? Sigh.
@papasmurf9146 Yes I understand completely!
This is beautiful. Enjoyed your video.
Thank you!
I've found an inch and a half thick cut takes longer than 12-18 hours. I've not tried 24 hours, but that sounds about right. You can do this in a crock pot filled with water and a big ziplock bag. Get a thermometer to check on your water temp. The hot water out of my tap is 120 degrees, so I raise it to 130 by setting the crock pot on Low with the lid on until it gets there in 20 minutes or so. Then I set the crock pot to Warm, and it keeps it at 130. If I start with the crock pot on Warm, it will only stay at 120, which isn't really hot enough. Super easy clean-up. Lots of control. Don't worry about over-searing it. The crust will soften and remoisten after you tent it with foil and let it rest for 10 minutes after a hard sear, 4 minutes per side. It's a hard chew after 12 hours, juicy, but not tender enough for me. Next time, 24 hours.
you can vacume seal it by just dipping the bag into a container of water to force the air out.
I used to love top sirloin until they went from tender to tough. I think they still have the best flavor of any beef. I might have to try sous vide sirloin. Yes, I have cooked at top restaurants in Scottsdale, AZ. Grill chef. Thanks again....
Have been cooking SV for 7 years and yes CR turns out tasty & tender. I go 132/48hrs... Many other cuts benefit from a similar beating... 🤣🤣🤣🤣
I've done this with chuck roast and several cuts in the same price range, like eye round, sirloin tip roast, and bottom round. I tend to do no less than 36 hours, and really prefer 48 or possibly more. I've yet to have extended times "ruin" the texture. The three other cuts I mentioned have little to no marbling, but you can always add fat if need be, in other ways. Sure, heavy fat caps and marbling are great, but many people really don't need the level of fat they end up pursuing, especially if you're looking to lose weight. Another great thing about those 3 lean cuts is that I've found they have little to no gristle or other extraneous stuff, making every last ounce edible.
Fortunately, one of my local grocery chains still has chuck eye at a good price, and I picked up a couple of pounds tonight at $8.49 per pound....a pretty great price, considering how close it is to ribeye in flavor, tenderness, and marbling. It sometimes, however, has an annoying amount of connective tissue. I may do 60 or 72 hrs on my next chuck roast.
Thanks for the tips and info. Also another person made a great suggestion that you can add beef tallow (fat) to the bag and it will add more fat to the meat. I did want to address one comment you made. Animal fat doesn’t make you fat, carbs do. We are Animal Based / Carnivore and the bulk of our diet is animal fat. 60% fat actually. It’s a 60%fat / 30% protein and 10% carbs, some even eat no carbs. The typical person on this diet sheds body fat easily and puts on muscle without even working out. Your body becomes what it was meant to be. Most people say they have never felt better in their life. No pills, gadgets or bs, just results. You should learn more about this way of eating since you definitely like meat! Thanks again for your tips.
@AnimalBasedInYourFace I had a feeling that would come up. I've been in the keto/ketovore/carnivore space for over 4 years, and I'm pretty well versed in this stuff. It IS possible to overdo fat consumption, especially if one has not yet reached their goal weight. Initially, the fat comes off pretty easily, but the closer you get to your goal, I (and many others with respected opinions) believe many people may have to ease up on the fat. The body can only handle so much dietary fat, and still deal with "eating" stored body fat.
Wow great recipe!
Thank you and that is for watching!
I do a thing where I combine the Chuck steak with short rib, spice it, wrap it and put it on the grill for 3 hours low heat cam out perfect.
Never ocurred to me that sous vide would be effective with a Chuck roast!! Giving it a try soon
Put the rack in first so that the water can circulate all around the meat and save the juices from the bag for making gravy or adding to other items.
That is my go to RIBEYES. The taste and texture is between a Ribeye, and a NY Strip I dearly love the Chuck Roast for these kind of steaks YUM 🥩🥩
You've made me a Believer..... And a Subscriber 👍🏼👍🏼 Now I need to locate one of those contraptions.... Large Size😋
Thank you!
Breville the Joule Turbo Sous Vide Machine, Sous Vide Cooker, Immersion Circulators, BSV600PSS, Polished Stainless Steel
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EVERIE Sous Vide Container with Universal Silicone Lid and Rack Sleeve Compatible Anova All Models,Breville Joule, Instant Pot Cooker (KIT-TY-GJ)
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Absolutely works, we do it with chuck roasts and steaks . Moth watering tender
Thanks for watching and commenting. Have a great day.
You can do this in the oven also but I've never left them that long. I usually do about 45 mins a pound then sear it. Awesome video! Ty
Thank you for watching. Thanks for your comment.
Doing this in the oven at a low heat would be reverse sear. But u wouldn't get the same results as the Sous Vide.
@edg5218 it's kinda the same but admittedly sous vide is better.
@@alexmata296 I agree it is pretty close. I love Sous Vide but if I make an actual Ribeye I prefer the Reverse Sear, just something about it. Out of curiosity what temp do u finish your Chuck Roast at ?
Interesting, I may try it one day but I have an Instant Pot pressure cooker. I salt as you did but with coarse Kosher salt. Then I air-dried/aged the raw roast in the fridge overnight(crust). To cook I placed it on the IP-handled rack and added 1 cup of beef bone broth. Pressure cook for 15 minutes per pound of meat. Let vent naturally for 10 minutes. Done!
Sounds good. We will give it a try.
I've sous vide racks of ribs and a whole packer brisket went swimming for 2 days(my best brisket by far), 2" thick pork chops(a lot)
Good video(I just found you and subscribed) gonna try pot bacon in a few days
Thank you! Going to do a brisket soon!
I can confirm this is true! I sous vided a London Broil for 3 hours at 130, came out like Prime Rib. 24 hours might be a bit much, though, in my honest opinion.
I told my wife about sous vide and her first question was "what about chemicals that leach out of plastic bags during several hours of cooking?" I didn't know what to say. Now I'm not so sure...
All food safe plastic, ziplock freezer bags and vacuum seal bags and any plastic containers that are designed to hold food are safe up to 185 degrees and are bpa free. Nothing to worry about as long as you don’t microwave them. Microwave heats way beyond safety temps. No leaching of chemicals. Micro plastics are another hot topic right now and I’ll just address that one too. Unless you move to the woods and eat only what you kill or grow in metal or glass containers, plates and pans. You’re exposed to micro plastics. Brushing your teeth exposes you every day. Plastic is every where and almost every thing is prepared in order ran through plastic. It’s inevitable now. Thank you for the question.
No plastic
Amazing!
It was! Thank you for watching.
This is a great How To, I have picked up a vacuum sealer with the intention of doin more of this cooking. Question: if you running the heater for 24 hours do you need to top up with hot water level in the tub? And do you have to eat it the same day after the 24 hour slow cook or can you leave it in the bag, store in the fridge and do it later that day or the next day on the barbecue? Thanks
No need to top off the water. It doesn’t evaporate much. Yes, you can put the bag with meat in the fridge for up to four days and sear anytime in between. But I would freeze by the fifth day if you don’t consume it all. You can also cut it into smaller pieces and freeze those and then set out to thaw to room temperature then sear anytime as well.
I love chuck roast and chuck steaks so full of flavor would rather eat and cook this than any.
Thank you for watching and commenting.
❤ Thanks from old New Orleans 😇
Thank you for watching! Hello neighbor from Arkansas!
I've had those Aldi roasts, I was quite pleased with the quality.
We were as well.
Hi. Cast iron works on induction cooktops. Also, if your stainless steel cookware doesn't have an aluminum base, it should work, too.
Yes cast iron does work on induction, but our large cast iron pan has a burn lip that runs the edge of the bottom not allowing a solid surface to conduct magnetic contact. 😕 Most newer versions are made this way unfortunately.
@AnimalBasedInYourFace Good to know about that! I thought you didn't know or didn't want to risk scratching the cooktop. Mine are flat. I bought them in 2016 or so at Bed, Bath and Beyond, Artisanal Kitchen Supply brand. Btw I found your channel since I was looking up Dr. Berry's bacon chips recipe method.
@ohhailsnow7812 I have been on the look out for an old large skillet. Found a few but they must have thought they were gold instead of cast iron 😂
If you want to save money, and don't care about your Sous Vide having an app, Instant Pot has one Amazon for usually around $100, but it happens to be on sale for $74.95 as of 3/13/24. (Not sponsored, just a big fan of Sous Vide. LOL.)
Also, I bought a 9qt. cooler for $3 at an auction, used a hole saw to cut a hole in the cover, cut a notch out, and used hot glue to seal the gap between the top and bottom of the cover and glue the notch onto the cooler. Tag sale season coming up, should be easy to find a cooler for cheap!
Great tip and very handy! Thank you for watching and commenting!
Thanks, love the content.@@AnimalBasedInYourFace
Thank you. We will keep making more.
Thanks
I use a blow torch on my steaks I cooked like that...turns out great.
Love the instant crust the blow torch makes! Thanks for the comment.
I've been Smoking one or two Chuck Roasts @ a time (Cold Smoke initially with a Smoke Tube for a half hour to 45 minutes) in my Pit Boss Laredo Wood Pellet Grill (game changer) set to "S" (Smoke / lowest setting) until an internal temp of 108 F is reached (flipping at least once), I then crank up the Heat to Maximum and Reverse Sear the Chuck Roast for the most delicious Rare Roast Beef you've ever had. As for Seasoning I've been mixing a combination of Olive Oil, Freshly Ground Black and White Pepper, Fiesta Brand Uncle Chris's Steak Seasoning, Mango Habanero, Cayenne Pepper & Kingsford Garlic and Herb Seasoning hand rubbed all over the Meat at least a half hour prior to Smoking. Fantastic chilled & sliced thin for sandwiches, Enjoy ;) Randy AKA randog311
I Always buy Chuck Roast and Treat it Like a Rib Eye it's More Affordable That Way Cheaper And Feeling
I agree on the salt. I am a Southerner. Two things we like are salt and jelly- the more the merrier.
Now that research has shown that salt has nothing to do with raising blood pressure or cardiovascular disease, the more the merrier! 🤗 Thanks for watching and commenting.
You can also use peanut oil to brown the outside by searing the meat. Peanut oil can take a very high heat.
We don’t use any seed oils in our cooking. Peanut oil is a seed oil and there are many other oils and animal fats that are much better for you. Do some research and you will understand the health risk of seed oils that are now being researched and discovered from our conversion to these oils in the US. Ken Berry MD, Anthony Chafee MD or Paul Saladino MD are just a few doctors speaking out about seed oil dangers just to start.
One thing to keep in mine with a vacuum sealer, sometimes it sorts distorts the steak...so I tend to switch back and forth between using the ziploc bags and the vacuum sealer.
Thanks for watching and the tip!
You can do the same thing with a propane torch and get a beautiful crust.
Yes we have one but a lot of people don’t. We use ours often in the kitchen. Thank you for watching. 😁
I was suspecting Sous Vide, only way to make it that tender..... The only change I would make, is go for Grass fed beef, you can FEEL the Difference...
That Brevell is what I call very expensive. But I need to get me one.
I have used my instant pot a couple of times as I have a Sous Vide
Smart Program Setting. It works well I thought but I have not did a
24 hour cook time. Thanks for the video.
It’s worth every penny. It’s an amazing company. They make amazing products and their customer service is awesome. Thank you for watching and be sure to subscribe for more recipes.
With sous vide between 12-15 hrs usually gives me a steak like texture I’ve even done it in 10 hrs in a pinch . Dont go much longer or it will get way too tender will be more like roast beef
New Suscriber... Great video!
So Tender & Juicy... Yum! 🤩😋❤️
Thank you!
Awesome!!! Peaked my interest
Thank you for watching!
Love chuck, I usually wait for it to go on sale for $4/lb. Stock up on it.
That juice would be a good starting point for making beef stock.
Most definitely! Thank you for the tip!
Great idea.
I’m going to try this out on my #tagwood
Will use butchers twine and hang it for low and slow…then sear on secondary grill.
Let us know how that works out. Thanks for watching.