What the sous vide does to a chuck roast is why I hope to always have a sous vide!
The first one I got was one of the main brands and if it was on, it was making a high pitched squeal. I put the whole container in the laundry room sink and even with the laundry room door closed, I could still hear it in the living room and the kitchen and breakfast room are in between the laundry room and living room. I felt like it was driving Rita nuts so I sent it back and got the Instant Pot brand, which was half the cost of the first one. I will say that the first one could be controlled via wifi or Blue Tooth (I never used those features) and the one I have now is just the old fashioned “set it and go” type. The one I have is 800W and it’s a year old and no longer available but this model is almost exactly the same thing and still costs the same as what I paid a year ago.
Here’s the link to the detailed recipe to make a chuck roast taste like a prime rib. I’m not fibbing – if you put a piece of prime rib down next to a piece of this chuck roast, I couldn’t tell the difference. There are some places on the chuck roast that you have to cut around (or gnaw around) but I’m telling you . . this is so delicious. The taste, the texture . . just like prime rib.
To prove how easy this is:
First – season the meat. Salt. Pepper. Fresh Rosemary. That’s all! Seal it in a vacuum seal bag. Because you want no water in the bag, I usually make two rows of seal.
Second – Put water in the vessel you will use for cooking the meat. Set the sous vide at 135 degrees. When it reaches that temp, add the meat. Set the timer for 29 hours or longer if you want it more well done.
Third – When the 29 hours has passed, remove the bag of meat from the cooker. Place a rack (I used the trivel from my Instant Pot) in a skillet. Put the meat on the rack. Let it cool for about 15 minutes. Save the juice that drips out as well as the cooking liquid from the bag.
Fourth – Make the gravy if desired using the liquid. I started with a roux (butter and flour), lightly browned the flour, added the cooking liquid, then added 1 cup or so of beef broth (really water and Better than Boullion).
Fifth – I took the Aldi hot plate outside because this splatters. Put butter in a skillet, got it hot enough to smoke, put the hunk of chuck roast in there and browned it on both sides.
I served it with horseradish cream or gravy. Vince likes gravy. I like horseradish.
Look at that meat. Does it look like prime rib? I could cut it with a fork.
You can see here that there are some spots you have to cut around but for the cost vs. the cost of prime rib, yep, I’ll cut around any gross spots.