Chuck Roast
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 7
Big chuck roast
Salt
Pepper
Garlic powder
Other seasonings of choice
Directions
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Step 1
Trim fat and film from edges and sides. Pat dry with paper towel and coat all surfaces generously with preferred spices. Mix same spices into 3/4 cup Mayo and set aside.
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Step 2
Set it in the fridge uncovered or lightly covered overnight or 24 hrs, whatever works for you
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Step 3
Preheat water to 134 while you shape and tie roast if desired, I just cram it into a vacuum bag as tight and small as I can. Remove air from bag and dunk it in for 48 hours.
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Step 4
Remove from 134 f water and dunk the unopened bag into ice water bath for 6-7 minutes. Remove roast and pat dry. Lightly coat with SPG seasoned Mayo.
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Step 5
Sear with preferred method (a very hot cast iron pan, grill, broiler, or torch, etc.) Keep watch, mayo sears quickly.
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Finishing Steps
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Step 0
Let it rest about 10 minutes. Slice (against the grain) and serve.