For NYE, I had a small get-together with friends and my family, and the holiday chuck roast was going to be the 2016 closer... and wow!
I started with almost 7 lbs of prime chuck roast, and I trimmed the inter-muscular fat pretty thoroughly. The most challenging part for me was forming the trimmed meat into a good log/roast shape. Once I found how the puzzle pieces would fit, I tied it VERY tight.
Into the bath for 24h @ 136F, and finished it off per the recipe. I used some of the fat and meat scraps (that I lopped off the roast to make it look more elegant) to create a beef broth. This was spectacular, I would definitely do it again!
