Chuck Roast

Most tender and juicy roast ever. Worth the wait, better than much more expensive roast cuts.

Author

Cody Hansen

Prep Time: 00:25

Recipe Time: 48:00

Temperature : 134F / 56.7C

Ingredients

• Big chuck roast
• Salt
• Pepper
• Garlic powder
• Other seasonings of choice

Directions

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.
2. Set it in the fridge uncovered or lightly covered overnight or 24 hrs, whatever works for you
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.
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.
5. Sear with preferred method (a very hot cast iron pan, grill, broiler, or torch, etc.) Keep watch, mayo sears quickly.

Finishing Steps

1. Let it rest about 10 minutes. Slice (against the grain) and serve.