Chuck Pot Roast 1-13-19
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2 to 3 pounds chuck roast (900g to 1350g)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon mustard powder
1/2 teaspoon ancho chile powder or chile powder of your choice
Salt and pepper
4 sprigs thyme
4 sprigs rosemary
Braise-Like
Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
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Ingredients for 1
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
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Step 0