On average here in Missouri, a good beef roast is about $4.99 or so a pound. But prices may vary depending on where you shop and whether or not it is on sale. An average sized roast here is about $20.00 bucks for a little under 4 pounds. But prices are creeping up and almost doubled here with in the last couple of years.
It's not affordable if you're buying all that other garbage you shouldn't be eating. Also, I can get chuck roast for $3.97/lb on sale and as cheap as $5.99/lb at regular price. You're paying the NY tax. Don't forget many truckers boycotted future deliveries to NY and the retailers are passing their costs on to you.
@@Scarsuna Sale began yesterday (Digital Coupon, only one per customer) for $4.99/lb at a different market. It figures. I WILL be shopping later today.
Nicely done. Looks delicious. Thanks for the video.
An insta pot would do this in short order I think. Thanks for the idea😊
I really don't remember life before my insta pot. lol. That is my goto for just about everything.
On average here in Missouri, a good beef roast is about $4.99 or so a pound. But prices may vary depending on where you shop and whether or not it is on sale. An average sized roast here is about $20.00 bucks for a little under 4 pounds. But prices are creeping up and almost doubled here with in the last couple of years.
After 4 minutes I fell asleep ! Holy Moly ............
Grandma time lol. I'm a grandma...try the high speed setting.
Watch on 1.25 speed.
X2 right at the start, I knew.
Braising is fine, sous vide followed by a crust-forming sear in a piping hot skillet is better, and the “poor man”s” sous vide is the reverse sear.
Oh there goes a butterfly
9/2024 Hardly what I would call 'affordable'. $9.99/lb here in NY. Damn!!
It's not affordable if you're buying all that other garbage you shouldn't be eating. Also, I can get chuck roast for $3.97/lb on sale and as cheap as $5.99/lb at regular price. You're paying the NY tax. Don't forget many truckers boycotted future deliveries to NY and the retailers are passing their costs on to you.
@@Scarsuna Sale began yesterday (Digital Coupon, only one per customer) for $4.99/lb at a different market. It figures.
I WILL be shopping later today.
Searing doesn't keep anything in. Malliard reaction=flavor. To make it actually tender you either need to braise it or sous vide it.
This is always tender and flavorful
That fork has the brand name "MIKASA" on it as plain as day. Just sayin'.
I saw that in the video, sry I'm a grandma with some visual issues...thank you for letting me know, I love that brand, not sponsored though
My chuckroast was like eating a rope. I cooked it at about 160 degrees for 10 hours
I do 300 for about 3 hours
And there is your problem, temp is to low. 101 is about average body temp for a bovine, you just gave it a fever at 160
OOOOOKAAAAYYY...So you basically just stole every grandmothers recipe ever and called it carnivore....I want my 10 minutes back.
I'm a grandma, so what's your point?