Grilled Sous Vide Chuck Roast
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Give a Certified Angus Beef chuck roast a makeover with this handy sous-vide method! Create a simple rub using garlic and rosemary, before slowly sous-viding your Certified Angus Beef chuck roast over 24 hours.
You’ll soon discover the wait was worth it when the irresistible aroma fills your kitchen! Grill your sous-vide roast to develop a nice crust, then slice before serving. Don’t be surprised if you find yourself confusing your chuck roast with a ribeye!
Make this Grilled Sous-Vide Chuck Roast for a no-frills meal that tastes like a special occasion!
Recipe: www.certifieda...
INGREDIENTS:
1 Certified Angus Beef ® chuck roast (1 3/4 to 2 pounds, 1 1/2 to 2 inches thick)
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked pepper
1/2 teaspoon granulated garlic
1 teaspoon dried minced onion
2 sprigs rosemary or thyme (optional)
2 teaspoons canola oil
~~ If it's not CERTIFIED, it's not the best. ~~
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I've been cooking my chuck roasts like this for years! Super tasty and affordable.
I only just started doing this recently, and while it is slightly chewier than a ribeye or strip steak, there is more flavor, so I enjoy the chew.
Great idea! Affordable, flavorful champion of braises and pot roasts now levels up. It's on the menu this week. Thanks!
This is a nicely done video. It's pretty much what I do, except for the herbs and canola oil. I use only koshering (which refers to grain size) salt for seasoning and ghee for searing.
Looks awesome…put mine on tonight….I didn’t have rosemary…next time! 👌💪
Nice job 👏🏼 looks delicious, I gotta give this a try 🤤
My wife has cooked us that it is absolutely delicious I highly recommend it
Вкусно готовите...сочное мясо! Спасибо за рецепт.👍👍Delicious cooking ... juicy meat! Thanks for the recipe.
I like to double seal vacuum bags for long cooks. You don't want a leak.
Does it really have the flavor of a ribeye? Or is it more like roast beef?
How about 24 hours at 130 degrees?
Our favorite is 130 degrees for 36 hours. Just simple salt and pepper.
How about for 24 hours? What temp?
If you cant taste the off flavor of canola oil i have to question your palate.
What temperature should you cook it at for 24 hours?
Canola dangerous 😮😮😮😮
125 at 6 hrs turns out way better
Covering a great piece of meat with Canola oil? You do not need seed oils to sear a steak. Stick with the meat and go research what seed oils do for your health.
CANOLA OIL???!!☠️😢. Seriously??? Such a delicious place of meat to ruin it with poison! Shame.
Bro exactly!!! How about beef tallow
The sear on the steak has a higher chance of killing you than canola oil, nerd
@@nrothe2898yeah have fun eating literal motor oil
No canola for me either, I use lard regularly. If it's pork, coconut oil.
@@hackinglife9710or old school lard!
I missed it first time. 131 for 24 hours. Sorry to waste your time.