Amazing Chuck Roast Steak

This is our families favorite steak. Chuck Roast in the Anova is amazing. This isn’t a quick meal. You must plan ahead.

Author

David Hanken

I am a #Avovafoodnerd

Prep Time: 00:30

Recipe Time: 48:00

Temperature : 130F / 54.4C

Ingredients

• Chuck Roast
• Salt
• Pepper
• Seasoning of your choice

Directions

1. Trim fat from the exterior of the chuck roast.
2. The night before do a dry brine. Heavy salt and pepper. Then put in fridge overnight (18-24hrs) uncovered, or loosely covered. After the time has passed rinse roast under cold water. Pat dry with paper towels. Add your choice of seasonings, Rosemary, thyme, garlic or whatever you like. You don’t need salt. I typically do multiple roasts at the same time. I vacuum seal separately and freeze them at this point.
3. Pull a roast out of the freezer or fresh. Then submerge in the Anova’s water bath. Set temp to 130 for med rare. Cook for 48hrs......yes you read that right 48hrs.
4. Take roast out of the bag and pat dry with paper towels.
5. Save and strain the juice from the bag. It make great au jus or a base for gravy for potatoes.

Finishing Steps

1. Sear for 30-60 seconds per side with very high temps. Under a broiler, in a cast iron skillet, or on a grill. Your choice. The meat is already cooked. You’re just searing for color.
2. Slice and enjoy.