Thick and Juicy Chuck Roast that eats like a Ribeye for a 1/3 of the Price.
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- How to cook a chuck roast that taste like a big thick and juicy ribeye steak.
Items used:
Breville the Joule Turbo Sous Vide Machine, Sous Vide Cooker, Immersion Circulators, BSV600PSS, Polished Stainless Steel
amzn.to/49IhTLA
EVERIE Sous Vide Container with Universal Silicone Lid and Rack Sleeve Compatible Anova All Models,Breville Joule, Instant Pot Cooker (KIT-TY-GJ)
amzn.to/3IqjVnu
#ribeye #animalbased #keto #lowcarb #animalbaseddiet #carnivore #carnivorediet #roast #chuckroast #save #beef
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I've done this and can vouge for it, it works. These are delicious...when he says they are like ribeye, he is not exaggerating.
Thank you for watching and commenting as well as confirming through your own experiences. They are delicious 😋
Learn how to spell or at least spell check since our friggin' computers NOW insist on changing words we type, making texting tedious, taking way longer than before. WHY? Yet another dysfunction in living, post Covid.
@@Nancy-tr5fi Have another bottle of wine.
Chuck Roast, Short Ribs, Beef Shank are some of the tastiest cuts of beef in my opinion. When cooked tender nothing beats the flavor !
@@hydrokeychain9318😂😂😂👍
Enjoyed your video with my coffee this morning. A trick I use for the zip lock bag to get the air out, is to open it just a little, insert a straw, hold the zip lock part around the straw and and suck out the air and then seal the bag. It gets almost all the air out. Thank you for sharing this video. Have a great rest of your weekend.
Thanks for watching and the tip. Have a great weekend as well.
Take care that you don't suck up and ingest raw meat juices that could cause illness.
dumb
Use the submersion method…seal the ziplock bag bout 3/4 of the way..submerge the ziplock bag into the water up to the seal and zip it up.
@@AnimalBasedInYourFaceScott for President!!! 2024.
A lot of folks seem skeptical about your method, but sous vide has been around a long time and it seems like a great way to turn a tough roast into a perfect steak to me. Your video really nails it, and I am considering getting the same setup since I just started the carnivore diet and cannot afford to eat all the ribeye steak I would like. Thanks for taking the time to create this excellent video. For anyone who thinks paying so much for a sous vide and the container, the Ultra Instant Pot can also sous vide so you don't have to pay extra for this gadget!
Thank you! It’s comments like yours that encourage us to do more videos. Hopefully we get better with time. Our principal has always been teach what you learn, and everyone will be better for it. Thanks again for watching and commenting.
@@AnimalBasedInYourFace Do you have to check the water level in the container heated by the Sous Vide, say after a certain time so, it doesn't completely evaporate?
@ClassicGuy1982 No not at all. The lid helps with any evaporation but if you do not use a lid the water isn’t boiling so it doesn’t evaporate much in a 24hr period.
@@AnimalBasedInYourFace Okay. Good to know. Thanks for your reply.
A chuck roast has never been tuff. Just slow cook on 350 for 3.5 hours.
I've been cooking sous vide for many years. It really is the best way to do this. FYI, it really is worth investing in a vacuum packager like a FoodSaver or similar, espcially if you sous vide a lot like I do. Best rule of thumb I learned about it is time equals tenderness and temperature equals doneness.
We normally do vacuum seal, but I wanted to show a cheaper way for those who don’t have a vacuum sealer. Vacuum sealed is the best way to go in my opinion. Thank you for watching and commenting.
@@AnimalBasedInYourFace I haven’t tried it but one video I watched had the guy set the meat in the bag down in a bowl of water before sealing it. Seemed to work by the way it looked…
Thanks for sharing
To a point. At a certain point, the extra time actually starts to break the meat down instead of merely tenderizing it, making it somewhat mushy. I have found 8 hours to be the maximum I'll let a roast work in sous vide, and half that for a steak.
they sell vacuum sealer bags with a hand pump that works perfect. you don't have to spend a hundred on a Junk vacuum sealer that does the same thing. You can get around 10 reusable bags with the pump for around 10-12 bucks eagle
Your video popped up and I watched it. We are a long time fan of sous vide cooking. Even have the same Joule heating unit. We dry brine our chuck roast in the fridge with salt pepper and garlic up to 72 hours. We vacuum bag them and soak in the sous vide 12-16 hours and then sear on the grill. Very tasty. We also dry brine and freeze in the vacuum sealed bag to enjoy later. We’ve done roast up to 2 inches thick with excellent results. Excellent addition to the carnivore diet. Now a subscriber to your channel.
Thank you and thanks for the excellent comments. I have dry aged ribeyes many times and will try it out on the roast this weekend. We usually use the vacuum seal but wanted to make a video showing this technique even if you didn’t have a vacuum sealer. Appreciate your input.
Excellent video here. You have addressed all of the cost concerns with sous vide and made it simple.
Try taking the juices from the sous vide bag and putting them in a pot on the stove to make a reduction. This stuff is a giant repository of umami flavor and will make an excellent glaze for your finished steak.
That is an excellent tip! I’m not sure why I did not think about that until after the fact. Thank you for the comment and the encouragement. Be sure and subscribe we will have more videos coming very soon.
I smoke them for 2-3 hours and then sous vide for 36 hours at 130 degrees and then sear. They are amazing.
That sounds amazing! What kind of smoker do you have?
This sounds like a great idea, I need to fire up the smoker to try it.
That’s way too much work. 🤣 Unless you’re doing a few for a party.
way too long in the sous vide.. 6-8 hours is plenty and won't leave you with that mushy texture.
It didn’t have a mushy texture, but I’m doing another one this weekend and will try for only 8 hours and compare the difference. 👍🏻
My dad got me a Joule a few years ago and I love it. I also have a tub and weighted rack like yours. I got a decent vacuum sealer on Amazon for $45 dollars and it makes a big difference. Highly recommended. I've had great results with steaks, I can't wait to try this chuck roast recipe. You can close the app and the machine will keep running until you unplug it or use the app to shut it off. I did a 36 hour eye of round roast and the app could connect to the machine using the cellular signal. Pretty cool. That looks so good! Thanks for the video.
Thank you for watching and commenting. You are correct about the app too. My phone actually did a software update and shut down and restarted in the middle of the night. App was off but the unit kept running. Thanks again.
Put baking soda on both sides. Make sure you put enough on and rub it in. Let sit for a half hour, rinse well, let dry and cook it to your liking. This is what the Asians do to make their beef and their chicken and pork tender and yes it does work I have had steaks that you can cut with a fork.
Thank you for the tip!
That works for the small pieces cooked by stir fry in a hot wok, but for a roast, I think it would not tenderize it anywhere near all the way through because it is MANY TIMES THICKER.
Yes! and then you get that nice baking soda flavor. Eagle
That's what "Adolph's Meat Tenderizer" has in it.
That always makes the meat taste funny to me, no matter how well I rinse it.
Thanks for an informative video. I was inspired to pick up several chuck roasts at Kroger (now on sale for $5.99/lb--Inflation!). Instead of investing in a Joule heater, I decided to try my conventional electric oven. I set it to just above 'warm' and put the roast in a ziplock bag submerged in my dutch oven. After 24 hours in the oven at about 130-150F, I took the roast out and checked the internal temperature with a meat thermometer. Temps varied slightly but averaged about 140F (non-digital readout). I saved the liquid in the bag for Au Jus, padded off the meat with paper towels, and grilled the roast on my gas bbq for about 3-4 minutes per side. My dinner guests and I enjoyed a tender and flavorful roast. Also, the roast held together just fine without holding it together using a string. Bon appetit!
Thank you for this hack! It is genius...
Thank you for watching! Enjoy.
That's a clever alternative. I like!
I love chuck roast. I cut them in 1/2 to 3/4 inch stake cuts, salt and toss it in the air fryer. Amazing! In 8 to 10 minutes too.
love your idea better,no plastic
@@beware1952yes, I have a big problem with the plastic too.
@truther627 Ziploc’s and vacuum seal bags are made from food safe plastic that is made to withstand heat up to 400° without leaching any materials. Buddy if it is a personal concern of yours to not use plastic glass is always an option like I said in my video. Just feel the air void with beef broth or stock in an airtight glass container. You’ll get the same results.
Thank you for your time and expertise. This will help us out tremendously.
You’re welcome and thank you for watching.
Thanks!
Thank you! 😊 Enjoy. We are making more videos next week. We a hould have several come out in September. Stay tuned.
So happy to see you out of your scooter. I also started carnivore was prediebetic and craved sweets and normally would have starburst like twice a year. The cravings stopped and i lost some weight
Have to get my glucose tested. . so happy to see you getting back to normal life. CongrTs and thank you for introducing me to thus diet or way of eating
Changing SO many lives for the better.
I've used sous vide for the last 10+ years. For longer cooks I wouldn't ever suggest zip bags but they're great for 1-2 hour cooks.
Love cooking chuck roasts and I do eye of round and slice thin for sandwich meat. Love my sous vide machines!
Agreed, I finish with the sear burner on our Weber grill. Oh yes, the taste rivals the more expensive cuts.
it helps out a lot to vacuum seal your bags as well. A cheap way of doing this is using a straw; put the straw on the far side, slide the bag closed up to the straw, suck out as much air as you can, and then pinch the straw if you need another breath to suck out the remainder. Pull out the straw while sealing right behind, and it can work fairly well.
The 24 hours also breaks down the tough parts that make it less suitable for steak like cooking. Great vid, I also go above 131f normally 145. I also slow cook them on the smoker like a brisket and that's really good too.
Thanks for sharing.
Thank you and thanks for the smoker tip!
I buy a Chuck Roast, separate into smaller mini roasts, and simply cook as a steak in my counter top convenction oven. I do it on a low heat and it's delicious. Easy peasy.
i have a NuWave convection cooker and never thought of this. Will give it a go tomorrow. Do you sous vide it beforehand? About 250 on the oven? Thanks!
I use chuck roast to make pot roast because the meat just falls apart. I love the idea of eating it as a steak and will certainly try your method. Maybe I'll pick a roast off
I'll buy one tomorrow at Costco or local Kroger. Thanks!
Thank you for watching and commenting!
Just started carnivore, but have been using Sous Vide for a couple of years. It's the best for any cut of meat. I've done chuck steak just as you did, lamb, pork, chicken, and ribeyes, (but for 2-3 hours from frozen). Last week, I put 2 London broil in, one for 24, and the other for 48 hours, cut a chunk out of the middle of both, and brought them to my neighbor's house, (along with ribeyes), for dinner. I served the two, "mystery meats" first, and they had no idea what cut of meat, but were stunned that not only were they the same cut, but that they were London broil.
When I do ribeyes for my GF and I, she likes them medium, and I like medium rare. I Sous Vide at 131 degrees, then put mine on the grill for one minute per side, and hers for 2-3. Perfect medium rare and medium.
My house is the same. I have been thinking of doing some beef ribs soon 😋
@@AnimalBasedInYourFacehow is it different from a crock pot temp?
Doesn't the texture take a hit if it goes to long?
Not in the sous vide. It just gets tender. It might if done over 36 hrs.
I like to marinade my London broils for 24 hours than grill. Come out amazing! Thanks for the additional tips though!!
I grill the roast , flanks , skirts , eye of rounds , and other cheap cuts , they can be excellent . I usually use wood chips and cover the cut with seasoning , butter , and steak sauce half-way through the cooking process .
I also used to use Worcestershire .
I might try soy sauce on the next one , though .
I also forgot to mention that I sometimes wrap it up in aluminum foil and if you cook it to well done the meat is fall of the bone tender .
Sous vide best friend for a control freak like me is a product called the Searzall. Basically turns a propane torch into a handheld broiler. You can brown things up EXACTLY to your liking and it prevents any of that unpleasant acrid taste you can get with torch alone. Also great for finishing pizzas, and it's just plain fun to use!
So this product attaches to your torch and uses more of a radiant heat than just the flame itself. Very interesting. Will have to order this and give it a try. Thank you for the great tip!
Great video - sous-vide cooking is amazing. Regarding cooking "cheap" chuck roasts, I've done them using the reverse-sear method (coupled with a 24-hour "pseudo dry-aging" in the fridge) and it, too, results in ribeye-like results. One of the advantages of reverse-sear is that the outside of the meat is relatively dry since it has been in the low oven, so when it sears, it results in an incredible Maillard reaction forming a perfect "crust" on the outside.
Thank you and thanks for the comment. Great explanation of the results 👍🏻
136 is very important, as that's the temperature at which most connective tissues begin to melt, which is what makes a chuck roast become so tender. And, *YES* this does become like a ribeye!
Thank you for watching and commenting.
A little too high.
@@stevealexander8010
A little to high?
If you don't go above the melting temperature of cartilage, it won't melt. Period. Unfortunately, 136/137 gets into medium (as far as doneness goes). That's simply the trade-off that you need to make to get tougher cuts tender.
@@supergeek1418I've done 131 many times and it is always perfect for me. To each his own there is no right or wrong here. I also prefer 42 hours. This extended time breaks down any toughness.
@ScottSabre Thank you for the tip.
Don't pour out that juice! Use it to make a pan sauce, there's an amazing amount of flavor in it. I recently sous vide an 18.55lb brisket for 80 hours and the flavor was off the charts. I had two quarts of rendered fat easily that much juice. I didn't bother measuring it because i immediately made a sauce with it, lol. Cook it down in stainless steel or cast iron (I think stainless doesn't impart any of it's own flavors to a sauce like cast sometimes can), then deglaze with red wine or beef stock. Reduce that down while constantly whisking until you get a glossy sheen and it's the thickness you want and that's your sauce. Takes about 5 minutes.
Absolutely! This is an amazing tip! I thought about this when I was videoing but didn’t work it in. Great tip and will make a video on this soon! Thanks for the comment and watching. Great tip!
So glad someone else noticed the waste of great sauce. But thanks for the video
I gotta ask - how big was the water tub to sous vide that big of a brisket???!!! lol - I’m envisioning like a storage tote!
@@larrycampbell6133 that's exactly what it was!
@@larrycampbell6133 I can't add pictures here but it was one of the black ones with the yellow lid from Costco. Not the 27gal one, the half size one. I put a lashing strap around it to hold the sides in as it bowed out quite a bit from the 155°water. I didn't want to cut a hole in the lid for the circulator so I covered it with Saran wrap to keep the evaporation to a minimum. I did have to add water after a day, as I couldn't get the top completely covered. My food saver sealer isn't even close to big enough for that size chunk of cow so I ended up using my Thanksgiving turkey brine bag. Worked great, the only problem was dealing with the size of the whole thing once it was cooked. It took probably a couple hours to get all the rendered fat and juices dealt with because I put it in the fridge for a few days after cooking. Next time I'll deal with it all while it's still warm.
Invest in a rock solid cooking torch. It eliminates the need for the grill, and it prevents you from cooking the steak any more than you have to. Best advice.
We love torching our steaks and chicken.
We did the same thing for years too very nice, but we used a pressure cooker and did it last time but love the video. Thank you.
I bought an instant pot for the sous vide function on that model when tank models seemed to be do-it-yourself kits. It's nice.
I didn’t know there was an instant pot that had that
You threw out all the juice? Man.... that's gold.
I know! After thought as it ran down the sink. 🤪
😢 I cried....
LOL. Next time!@@AnimalBasedInYourFace
Most definitely!
Vegans don't know what they are missing! Beautiful
You got that right!
@@AnimalBasedInYourFaceImagine being vegan or even vegeterian LEMAO !
The problem with both is essential B vitamins. Besides the toxins, oxalates and carcinogens in most plants and their vegetable parts you can’t get B vitamins you need. Some are available in bananas and avocado but not all. It is already been proven by many studies that synthetic forms of vitamins, such as those put in cereals, do not absorb into our intestinal lining like real food and when you add fiber to that mix, they absorb even less. Which is why you see a lot of vegans and vegetarians bodies, consuming their own muscle mass for fuel. Here is a list of the vitamins from a website that even endorses, vegans and vegetarians.
Vegans and vegetarians Must have fortified foods or supplements containing nutrients that are more difficult to get through a vegan diet, including vitamin D, vitamin B12, iodine, selenium, calcium and iron
B vitamins
Thiamin- Liver, banana and oranges.
B2- Milk, eggs and yogurt plain.
B3- Meat, eggs and fish
Pantothenic acid- chicken, beef, liver, eggs and avocado.
B6-pork, chicken, turkey, some fish, milk and bananas.
B7 is biotin and made by bacteria in your gut.
Folic acid/ folate B9(you need little to none)- Liver and cabbage
B12- meat, fish, cheese, milk and eggs.
Every dedicated Vegan I’ve known have been very unhealthy looking..
Dark circles under the eyes, cheek bones protruding & scrawny….
Humans are meat eaters…..
what do Indians call a vegetarian ? Ans : bad hunter
Just seeing this video! You had me at "Animal-Based in Your Face!" Awesome video and thank you for the sous vide gem Scott!!! #Carnivore #AnimalBased #InYourFace
Thank you and thanks for watching and subscribing! Enjoy my friend.
Wow! We tried this cooking method and could not believe the test it made a 3 pound/ $12 piece of meat test like a ribeye steak. It was as good, if not better than what some of our local restaurants sale around our town for $40-50 ribeye! Thanks!
Thank you for the report and trusting in us to try it out. Enjoy and be sure to subscribe if you haven’t already. We have more great tips coming soon.
I use a Weston meat grinder and convert this to ground beef and then grill the best burgers imaginable, add honey and cheese and enjoy! Great video, thanks for sharing!
I bet those are some good burgers! Thanks for your comments and watching.
Honey? In a burger?
Sorry honey, honey is no good for you Eagle
😊
Massive wast throwing away the juices! You can cook that down into an amazing sauce for your meat!!!!!!!
I drink it for lunch or anytime. :)
@@yoopergirl735haha!
I save my juices and I put it in a crockpot and put big hunks of beef in the juice and then cook that on low for about 45 minutes max😊😊
Easy there cowpoke 😊
Egg drop soup.
To get the air out submerge the bag almost to the top then start to zip it keeping the bag submerged almost to the opening the water will squeeze all the air out better than doing it by hand i have done this a lot it works great.
Great tip!
I've been doing chuck like for close to 10 years. I would describe my results more like prime rib. Likewise, I've used both cast iron and a blow torch. But my best results have been in an oven at 450 for 15 minutes. Remember to dry, oil, and season. Fantastic.
Never use seed oils takes a year for them to leave your body after you quit using them They are poison like sugar all carbohydrates flour eagle
Has the joule been on the market that long??
@user-gb1lb6yq1i Yes it’s made by Breville and they make excellent products.
💥💯I have the equip. and I am definitely going to try this for Fathers Day! TY for the tip!
Thank you for watching! Enjoy!
I concede that a chuck roast can be cooked to the same doneness and tenderness as a grilled ribeye using the Sous vide and sear method , but it will NEVER taste as good as a genuine ribeye due to the deficiency in FAT content, UNLESS, UNLESS, UNLESS, you Sous vide cook it in beef tallow at a ratio of at least 1:4 by weight in the ziplock bag, (4 oz tallow to 1lb of chuck roast), then you will REALLY experience the flavor of a ribeye. The glory of a grilled ribeye steak is the Maillard reaction created by the heat and smoke of the flaming rendered fat dripping onto the heat source during the sear. A properly tallow saturated chuck steak will finish just like a ribeye.
I have similarly cooked chuck roast using the confit method, with the roast submerged in tallow at low temp for an extended period, and then seared at high temp to finish. Superb results !!!
I think that my confit method could probably transform even a bottom round into a gourmet meal as well.
An excellent idea and method my friend. Yes you would most definitely get the fat and flavor. Of course every piece of meat will differ as well. I have had some bad ribeyes occasionally that the meat itself just didn’t measure up to a normal ribeye. Going to try this method you suggest very soon. Thank you!
Really DUMB. Ribeye and Chuck roast each average 21.2% fat by weight. There is PLENTY of fat in a chuck, but it's not necessarily well distributed in either cut. Also prime chuck may have better marbling that a choice ribeye !
Next point of your ignorance - Maillard reactions involve, sugars, amino acids and water. FAT BROWNING IS NOT MAILLARD. Browning of fats is an entirely distinct chemistry. I'm sick to death of all the chemistry wannabee's who can't bother to understand basics. Maillard is *A* browning reaction, it is not *THE* browning reaction.
A well managed chuck roast can be more tender than a ribeye, and much more beefy in flavor - but it will never taste quire like a ribeye; probably due to distinct concentrations of amino acids in different muscles. Rump taste different from loin, different from rib, chuck, skirt - that's unavoidable.
My *opinion* is that this sort of very tender chuck makes a great tender, (potentially rare) 'platter roast' from something that would otherwise by useful in stews. It can be nearly as tender as a tenderloin (tho' more grain) and more beefy flavored than most cuts. If you dressed it up with prime-rib spices you *might* fool some ppl.
One of my co-workers had a brother who owned a meat packing plant. For some reason they had a vat of boiling beef tallow. He said they would tie a piece of wire to a steak and throw it into that vat to cook and it was really good.
So I will be trying this. You made my mouth water after eating dinner! I have a secret that I use for Chuck roast. I buy beef shanks, and it is the best part of the chuck roast! So I have a sous-vide machine and will be getting the tub set up and trying both ways! Thank you!!!
Thanks for the tip! I’ll check out beef shanks for sure!
You literally didn't even need to describe how it tasted after you tried it. Just that "Hmm-hm-hm-hmm" while pointing at the camera said it all!
I'll get a sous vide and vacuum sealer very soon and try this!
Bought 2 Joules before Breville bought them . . . so glad I did! Brevillle upped the price by $100 a unit . . . with no improvement in quality / operation. Breville's app seems to work well enough. But, I miss the pre- "corporate" engagement version.
And, you don't need a fancy bucket + lid combo. I just fill a plastic container with water, preheat it with my joule, add the sealed meat packet and cook it until it hits the set temp. I usually leave the meat packet in for 30 - 60 min beyond the set temp. NEVER EVER have had a problem with this method. When it hits temp, I pull the meat out of the bag, pat dry the surface, then re-season and sear it 1+/- min with my propane weed-burner torch kit. Always comes out juicy/tender with a crispy crust.
Nice! I recetnly started buying thinner cut chuck steaks and pan-searing them 3 minutes on a side and they turn out surprisingly good, not tough as I expected. However, this looks like a cool thing to try!
We had one cut into three steaks a little less than an inch each and cook them like a normal steak. They were good, but the texture was a little chewy. We cook this one like in the video and it was so juicy and tender from the sous vide 24 hours, and then a good sear.
Thank you so much for making this video! Wonderful and super simple tips! Ghee is a great idea! I have tons of ghee for other purposes so that’s perfect.
Thank you for commenting and watching. We hope you enjoy.
Hello. Thanks for uploading. It's a great help to us carnivores. Regards Barrie
Thank you for watching and commenting! Enjoy!
I found If you vacuum seal the bag, the whole thing will sink. Great video. I Raise chicken for meat every year, i have a homemade 15 gallon chicken scalder. I use that to cook the meat, i found another use for my scalder!!. That thing holds at 135 degrees never drifts.
That’s awesome!
Looks great. I use to sous vide chuck roasts then sear them. What I do now is grill them on the lowest rack on the pit barrel and bank all of the colas to one side. It’s tender. I pull them off at 125 and they’re perfect
the only thing I dont care for is cooking with th plastic. but the whole presentation was so informative. thanks.
It is food safe plastic, but if it still worries you, like I said in the video you can use glass. Just fill the void with beef stock in the container. Thank you and enjoy.
Me too I can’t imagine heating up plastic and eating my steak
First Time Watcher. Can't wait to try this technique, because I love a Great roast! Awesome. Thanks!
Thank you and thanks for watching!
My first sous vide device was a Joule. My brother in law bought an Anova at the same time. I ended up hating the Joule. From the time you had everything plugged in, to the time it was cooking was exceptionally long compared to the Anova. A lot of that boiled down to trying to get the phone to connect to the Joule and trying to get the phone app to launch. The Anova was practically instant by comparison. (Let's ignore the fact that the Joule app drains the phone's battery at an alarming rate). I've since bought an Anova and am much happier with it.
I can see where not using an app would be much better. It does work after the app is turned off though.
@@AnimalBasedInYourFace at the time, I had to manually kill the app since it wouldn't allow you to gracefully exit. I admit that Joule left a bitter taste in my mouth. Probably because of the debates my brother-in-law and I had before we each bought our respective devices -- and I had to tell him he was right. You know how hard it is to tell your brother-in-law he was right and you were wrong? Sigh.
@papasmurf9146 Yes I understand completely!
You've made me a Believer..... And a Subscriber 👍🏼👍🏼 Now I need to locate one of those contraptions.... Large Size😋
Thank you!
Breville the Joule Turbo Sous Vide Machine, Sous Vide Cooker, Immersion Circulators, BSV600PSS, Polished Stainless Steel
amzn.to/49IhTLA
EVERIE Sous Vide Container with Universal Silicone Lid and Rack Sleeve Compatible Anova All Models,Breville Joule, Instant Pot Cooker (KIT-TY-GJ)
amzn.to/3IqjVnu
Suis Vide is the style of cooking, and it literally means under vacuum. The Jewel is an immersion circulator. I personally prefer anova for the immersion circulator and they make them with the display you can adjust at and also control on the app. That is better than having to always use the app and you an adjust and see what it is doing right on the unit.
This is a new cooking technique for me and I'm already pricing the equipment on Amazon. Been wanting a different way to cook chuck roast as opposed to the crock pot or low and slow in the oven. Having it come out like a nice tender steak sounds great!!
If you have a Sam's Plus membership you can pick up meats on sale first thing in the morning during the bonus hours, which is something Costco doesn't do. We get big chuck roasts from there for 20% off quite often, as well as stew meat, ribeye's and even NY Strip occasionally.
Great tip! Thank you!
Greta tip. And don’t forget the Tri-Tip 🙋🏻♀️
Looks amazing. This convinced me to finally order a Sous vide.
You will love how it makes food so tender and perfect doneness.
A good way to get the air out of a zip bag, for any purpose, really, is to leave a small sliver unzipped and then force the bag down into the water bath in your sous vide setup. The water pressure will push all the air out, then you can zip that last little strip. It's a good way to get air out of food bags that are going into the fridge or freezer, too. Not quite as good as a vacuum sealer, but almost.
Great tip! Thanks for watching.
That's pretty much what he did eagle
@@roberthoug7864 No, you're just wrong, Bubba. That's not what he did at all. He squeezed the air out with his hand, which is , well, a hand, and will not conform to the shape of a chunk o' chuck roast the way a fluid like water will. (at least mine won't) My suggested method will have the plastic bag in full contact with the meat and will, thereby, transfer the heat from the water bath more completely to said meat. If you take a look back at the video to where he first removes the metal rack from atop the bag, you'll observe, upon close inspection, that there is a big ass air bubble present. That equals meat that wasn't in the best contact with the warm water. It's a subtle thing, but sharing ideas among cooks sometimes includes subtleties that others may not grasp easily.
@Respectfully said and correctly vacuumed mrhalfstep
Great informative video. Thank you for taking the trouble to make it ❤
Thank you for watching! We are just trying to help people out and teach what we learn. Enjoy.
Cooking 2 right now. 1 in the pressure cooker for me and 1 in the crock pot with potatoes & onions & carrots for my husband & our neighbor because they are not animal based.
That has nothing to do with this cooking method.
I hate to read where somebody eats potatoes onions and carrots or any vegetables check Dr Chaffee eat a proper human Diet which is not a diet it's a way of life then that way for us 1000s years Eagle
I'm not sure if you know about it, but if you are using ziploc bags for sous vide, you can submerge the bag up to the seal to get the air out and then seal it. I do that with my sous vide and freezer bags in the sink or the container i will cook in before i heat it.
Great tip! Thank you.
I've done this with chuck roast and several cuts in the same price range, like eye round, sirloin tip roast, and bottom round. I tend to do no less than 36 hours, and really prefer 48 or possibly more. I've yet to have extended times "ruin" the texture. The three other cuts I mentioned have little to no marbling, but you can always add fat if need be, in other ways. Sure, heavy fat caps and marbling are great, but many people really don't need the level of fat they end up pursuing, especially if you're looking to lose weight. Another great thing about those 3 lean cuts is that I've found they have little to no gristle or other extraneous stuff, making every last ounce edible.
Fortunately, one of my local grocery chains still has chuck eye at a good price, and I picked up a couple of pounds tonight at $8.49 per pound....a pretty great price, considering how close it is to ribeye in flavor, tenderness, and marbling. It sometimes, however, has an annoying amount of connective tissue. I may do 60 or 72 hrs on my next chuck roast.
Thanks for the tips and info. Also another person made a great suggestion that you can add beef tallow (fat) to the bag and it will add more fat to the meat. I did want to address one comment you made. Animal fat doesn’t make you fat, carbs do. We are Animal Based / Carnivore and the bulk of our diet is animal fat. 60% fat actually. It’s a 60%fat / 30% protein and 10% carbs, some even eat no carbs. The typical person on this diet sheds body fat easily and puts on muscle without even working out. Your body becomes what it was meant to be. Most people say they have never felt better in their life. No pills, gadgets or bs, just results. You should learn more about this way of eating since you definitely like meat! Thanks again for your tips.
@AnimalBasedInYourFace I had a feeling that would come up. I've been in the keto/ketovore/carnivore space for over 4 years, and I'm pretty well versed in this stuff. It IS possible to overdo fat consumption, especially if one has not yet reached their goal weight. Initially, the fat comes off pretty easily, but the closer you get to your goal, I (and many others with respected opinions) believe many people may have to ease up on the fat. The body can only handle so much dietary fat, and still deal with "eating" stored body fat.
If I were to finish it on my charcoal Weber kettle grill, how long would you say I give each side?
Super hot coals maybe 1-2 minutes each side max. Just sear a crust on it.
Chuck is a great cut when done right. I've never tried sous vide but it makes a lot of sense , I bet it's great . My trick is going into stores in wealthy neighborhoods and look for the cuts that wealthy people don't usually buy because they'll be on sale at some point . You can get a whole chuck roast for 50% off and cut your own steaks. Find good flank and sirloin too .
Great tip! Thank you for watching.
Yep, I shop on Tuesday morning when a lot of the meat is discounted.
Will it be as tender if I cook it around 55 degrees celcius (131 fahrenheit)? I like my steak medium rare.
Yes! As long as you don’t go over 139 Fahrenheit which is Medium it will be great. Medium Rare is probably the perfect doneness!
@@AnimalBasedInYourFace Thanks. Will give it a go later this week. I might marinate it with oil, garlic and rosemary in the bag.
I did it on Friday. Had cooked it for 28 hours at 54 degrees celcius (129 fahrenheit). Was very delicious, but still a bit chewy. Next time I’ll try 36 hours.
@sajchoudhary7575 Let us know how that works out. I have never gone over 24hrs. It might break down more connective tissue. Be sure and try to get one that is well marbled. Even a select ribeye is pretty tough. Thanks for commenting.
@@AnimalBasedInYourFace36 hours didn’t really make a difference to 28 hours.
The tool used for "sous vide" is called an immersion circulator. "Sous vide is French for "under vacuum".
Instead of using Ziploc bags, I use FoodSaver and I'm sure somebody's mentioned it but it just works so much better.
If you use Ziploc bags, what you can do is you leave the corner open and as you lower it into the hot water, it'll force the air right out and relax the plastic around the protein or the food
Thank you so much for this video. I really needed to learn a cheaper way to do carnivoŕe
Thank you for watching!
Nice job - you got it right. ThanX for the sharing!
Thank you!
You can do this in the oven also but I've never left them that long. I usually do about 45 mins a pound then sear it. Awesome video! Ty
Thank you for watching. Thanks for your comment.
Doing this in the oven at a low heat would be reverse sear. But u wouldn't get the same results as the Sous Vide.
@edg5218 it's kinda the same but admittedly sous vide is better.
@@alexmata296 I agree it is pretty close. I love Sous Vide but if I make an actual Ribeye I prefer the Reverse Sear, just something about it. Out of curiosity what temp do u finish your Chuck Roast at ?
I knew it was going to be sous vide before you said it, I use mine all the time! It always cooks to perfection
Yes!
I just trim the fat, salt it, and dry age it for a few days on a wire rack in my fridge. Then I chop it into bite sized pieces and fry it with butter in a cast iron. Shit is amazing.
Why trim the fat? I cook it this way too but keep the fat.
100% right. We do that with a Tri-Tip also. The ones we buy here on sale are so huge.
We trim it.. then cut it into like (10) 3/4” steaks. Pan fry a few in the cast iron skillet.
Throw the rest in the freezer. It’s only two of us here and we’re both 70.
Actually, the Tri-Tip steaks have the most perfect marbling. 💁🏻♀️
I'll have to give this a go too. Never done it that way before.
Taking the Fed off is your big mistake you need the fat salt in your diet no matter what your stupid doctor tells you. eagle
And its tender using this method?? Seems like u would still b chewing it til Armageddon without a long cook. I’m gonna try it though. Thx.
Thank's for the tip, we will try this! Happy Thanksgiving!
You’re very welcome and happy Thanksgiving to you as well!
Love Chuck Roast’s.
instead of sous vide why not do it in the oven low n slow? can i do it that way if i ain't got a sou vide or is my oven temp not low enough?on the lowest setting mine is 170deg F so idk if it will still take many hrs and enough long time to tenderize it
Unfortunately no. I have tried at the warm 170 till the middle was med rare, about 8 hours and it was tough and chewy. The outside meat also get hard and well done.
@@AnimalBasedInYourFace you tried it on a big chuck like in the vid or on regular sized steaks like a new york cut strip loin etc?
@@AnimalBasedInYourFace yeah you might be right about the outside getting tough and chewy unlike the souvid method but i'm surprised the inside did not tenderize because it would be the same heat be it oven or sous vide going in the meat no?
That juice would be a good starting point for making beef stock.
Most definitely! Thank you for the tip!
excellent method and thank you for sharing
Thank you and thanks for watching!
You can do the same thing with a propane torch and get a beautiful crust.
Yes we have one but a lot of people don’t. We use ours often in the kitchen. Thank you for watching. 😁
I throw it on the stove top covered on low for 20 min/20 min with one flip. It's not as soft as this probably, but it's way softer than if you pan fry to med rare.
My favorite. Chuck has an even beefiwd flavor than ribeye imo. I sous vide at 130 for 36 hours, the. Let it dry in the fridge uncovered, then sear. It's a long process but absolutely worth it!
Thank you for the tips. We will definitely try this. Thanks again for watching.
Well, it is from the part of a cow very near to the Rib Eye, in fact, the part of a Chuck is the Chuck Eye, which is the end of the same muscle that Rib Eyes are cut from! If you want an even better price on this cut of meat ask your Butcher how much per pound for a Whole Chuck Roll! it is generally cheaper as they are not putting in time cutting it into roasts! If you take the time to learn what cuts are In a Chuck Roll you can get Chuck Eye steaks, Mock Tender Steaks, Denver Cut Steaks, Chuck roasts, or Hamburger if you have a grinder that is better than store-bought. Not sure why, but it seems to have less water in it.
I've sous vide racks of ribs and a whole packer brisket went swimming for 2 days(my best brisket by far), 2" thick pork chops(a lot)
Good video(I just found you and subscribed) gonna try pot bacon in a few days
Thank you! Going to do a brisket soon!
For the love of God don't throw away the juices. Save and freeze them for the best soups stocks you'll ever have. Mix the juices from whatever meat you sous vide and you won't be disappointed.
Great presentation. Thanks!
Thank you and thanks for watching!
does chuck meat tend to be too chewy for grilling to begin with? if so are you saying the sou vide method of cooking long and slow will tenderize it kinda like a long braise but still retain the medium rare or whatever doneness you want?
Yes and exactly.
@@AnimalBasedInYourFace thank you, but i do not have sou vide and wondering if i can replicate this low n slow in my oven at the lowest setting 170degF for a regular sized steak that is generally tough to see if it works, im thinking it should take less than an hour although the longer the better but since i want it med rare ill have to keep a good eye on it then ill finish searing both side on my bbq,, what do you think will it work? because sometimes the strip loin steaks i get are hit or miss some are tough others are ok tenderwise, usually if they come out tough off the grill i simply braise them to save the day
The temperature regulates "doneness". Cooking time regulates tenderness. If you cook in water at 136°, when the meat reaches 136° it will stop cooking (the temperature of the water ) then tenderizing takes over. Well done beef is 165° so cooking it to 170° will give you well well done but it will not tenderize the meat, time tenderizes it, so no it will not work
@@hjjackson05 well i can always keep it at 170 for a longer time to tenderize then
Interesting, I may try it one day but I have an Instant Pot pressure cooker. I salt as you did but with coarse Kosher salt. Then I air-dried/aged the raw roast in the fridge overnight(crust). To cook I placed it on the IP-handled rack and added 1 cup of beef bone broth. Pressure cook for 15 minutes per pound of meat. Let vent naturally for 10 minutes. Done!
Sounds good. We will give it a try.
I use a blow torch on my steaks I cooked like that...turns out great.
Love the instant crust the blow torch makes! Thanks for the comment.
I did this off a different video so good salted both sides let set over night seared both sides and edges with cast iron skillet grease bottom of skillet get it nice and hot 2minutes each side heat oven 350 after searing just add two cups water up to three let cook two hours then shut off oven let it cook and cool down perfect and cover with aluminum foil or round cooking sheet while baking fabulous
I love chuck roast and chuck steaks so full of flavor would rather eat and cook this than any.
Thank you for watching and commenting.
Been doing pretty much this very technique with a chuck roast for years . This is The way to get a piece of gourmet tasting meat for dirt cheap . Good tip: wait till your local grocery has a sale on chuck roasts and stock up .. pre season and air seal them and freeze them . When ready to eat just pull out freezer and put right into sous vide maybe give extra hour or two in water .
Great tip! Thank you for watching and your comments.
If you want to save money, and don't care about your Sous Vide having an app, Instant Pot has one Amazon for usually around $100, but it happens to be on sale for $74.95 as of 3/13/24. (Not sponsored, just a big fan of Sous Vide. LOL.)
Also, I bought a 9qt. cooler for $3 at an auction, used a hole saw to cut a hole in the cover, cut a notch out, and used hot glue to seal the gap between the top and bottom of the cover and glue the notch onto the cooler. Tag sale season coming up, should be easy to find a cooler for cheap!
Great tip and very handy! Thank you for watching and commenting!
Thanks, love the content.@@AnimalBasedInYourFace
Thank you. We will keep making more.
Why don't you save the juice? Is it able to be made into a sauce or gravy?
Yes absolutely! I forgot during filming and could kick myself. But yes it makes a great sauce! Great tip!
My dad used to get some really good deals on meat, and he grilled steaks at least once a week. I only wish he was still around to try the sous vide method. I won't cook beef any other way. The cook pot I use is a stainless pot with a cover made from craft foam with a custom cutout for the Anova sous vide circulator. I sear using a propane weed burner torch (from Harbor Freight). With a 2,000 degree F flame, it only takes 15 seconds per side to sear the meat.
Sounds like your Dad did a good job and taught you how to cook steak and then you took it further. We all wish our loved ones were still around. But his memory is still with you and that is what is apparent in this post. Glad you had those experiences with him. Thanks for the comment. Take care.
First video I’m seeing on your channel. Right off the bat, I LOVE the channel’s name! “Take that, Plant Chompers!” 😅👍
Thank you!
Anybody who needs to lower blood pressure should absolutely be doing Carnivore. I love salty food but high blood pressure kept me eating tasteless low-to-no salt meals for many years.
When you go carnivore your body no longer stores a lot of excess water and glucose so salt doesn't make you retain water and increase blood pressure like it usually does. You not only CAN have extra salt, you NEED TO have extra salt. It's essential to your survival.
My favorite tasting salt is Redmonds Real Salt as it's not just salt but has other natural minerals. Not only good for you but I think they taste good as well. But I still keep a variety of other salts like Hicory Smoked Salt, Kosher Salt, Sea Salt and even plain old Morton Iodine salt.
My high blood pressure issues went away within 2-3 months of going carnvivore but I started feeling better about a week after starting. That was about 4 years ago and I've had many other fantastic health improvements which are very common for people on carnivore.
No longer pre-diabetic
No blood pressure issues
Lost over 130 lbs of weight
Spend 60% to 75% less per month on groceries (Yes, carnivore can be cheaper)
No more brain fog means I think more clearly.
No more joint and back aches and pains
I sleep like a rock
I need less sleep per night because I sleep so well. Usually 6 or 7 hours a night.
I just turned 55 and feel much better than I did when I was 30.
I eat beef, pork, eggs and occasional chicken and beef liver. Always get the most fatty meat I can. I have a little heavy cream in my morning coffee and sometimes have a little cheese.
I never eat fruit, vegetables, grains, nuts or any form of sugar. Everything I eat was a living animal at one time or was produced by a living animal (cream/cheese).
The only supplement I take is 2 drops of iodine in my morning coffee. I wouldn't need to do this if the price of fish wasn't absolutely crazy. Fish may be $15 a pound for a single meal but that $15 gets me a bottle of iodine supplement drops which lasts me about 8-10 months.
Love this! Thank you. Going to copy and paste for the last comment I got on how good the dash diet is for you.
@noelshepherd This person said it best.
I’m, going to try carnivore soon. I would recommend looking up Celtic salt. It has the highest concentration of minerals in it! Gratz on your amazing success and thanks for sharing.
I stopped after tai chi today for 3 chuck roasts, I had one more in the freezer, all four are now in the sous vide. Two of them are huge and will feed both of us. the other two will be one each.
When you refer to the juices as blood it is not blood.
Yes I know. But it is bloody good! 🤣
@@AnimalBasedInYourFace Now you're British?
Actually Scottish 😂
Eats like a ribeyes is a true statement. I love chuck roast and steaks
I was suspecting Sous Vide, only way to make it that tender..... The only change I would make, is go for Grass fed beef, you can FEEL the Difference...
I used to love top sirloin until they went from tender to tough. I think they still have the best flavor of any beef. I might have to try sous vide sirloin. Yes, I have cooked at top restaurants in Scottsdale, AZ. Grill chef. Thanks again....
Can you cook in a pot of 136 degree on stove top rather than sous vide?
No. The problem would be that the water doesn’t circulate and you can’t keep it at a constant temperature of 136 on the stove top. You don’t want to get the plastic too hot either.
It would be really hard to get and keep the right temperature for 24 hours. Having the little automatic gizmo that you turn on and walk away from it is an awesome way to do it.
Right
Hi. Cast iron works on induction cooktops. Also, if your stainless steel cookware doesn't have an aluminum base, it should work, too.
Yes cast iron does work on induction, but our large cast iron pan has a burn lip that runs the edge of the bottom not allowing a solid surface to conduct magnetic contact. 😕 Most newer versions are made this way unfortunately.
@AnimalBasedInYourFace Good to know about that! I thought you didn't know or didn't want to risk scratching the cooktop. Mine are flat. I bought them in 2016 or so at Bed, Bath and Beyond, Artisanal Kitchen Supply brand. Btw I found your channel since I was looking up Dr. Berry's bacon chips recipe method.
@ohhailsnow7812 I have been on the look out for an old large skillet. Found a few but they must have thought they were gold instead of cast iron 😂
Get yourself a few clean bricks and wrap them in aluminum foil -- weight down the meat to get good searing. Restaurants use that trick. Bricks can weight down chicken breasts, steaks, just about anything that needs an assist to get great sear. Also, while you are sous vide-ing that nice chunk of salted meat, it would be a good time to add a few drops of liquid smoke, some nice oregano, some thyme, some fresh rosemary twigs, some fresh-cracked black pepper, a few drops of Tabasco sauce, a 1/4 teaspoon of cumin seeds, a very thin slice of onion, a thin slice of bacon, and a teaspoon of tomato paste, Seal all of that together in the bag with the meat. Sous-vide it for at least 24 hours at your favorite temperature and doneness. Sear it with foil-wrapped bricks. Also, use that flavorful juice to make a nice sauce. Enjoy!
Thanks for the insightful tips!
Excellent video!
Thank you!