I'm finally getting around to posting this cook...
I was having a few people over for dinner, so I decided to make a beef chuck roast. I used my fairly new sous vide contraption to simplify the whole process, which I think worked well for simplifying but I probably need to tweak my technique to get better results.
The beef was from a very reputable local butcher. I know pasture-raised meats cost a lot, but I'm not sure I'd shell out the same amount for this cut again.
Seasoned with S&P
In the bath overnight at 145˚F
Turned it up a bit for the day shift (maybe a mistake?)
Tossed on the Performer with 75% hickory/25% cherry. Targeting ~275˚F
Made a pan sauce with juice left in the SV bag. Added lots of diced onions & garlic.
Finished sauce...and a Mai Tai on the side, naturally
Pulled at after ~4 hrs in the kettle. Forgot what temp I was targeting (maybe 170?), and let it rest for a while.
The finished product:
The flavor was pretty good, but I was expecting a much softer texture (list brisket).
The best part was eating it the next day...
Cheers
P.S. - my first cook post - I hope the photos load correctly