Sou vide Yankee Pot Roast

evan.potter.95

Hey everyone,

I had a question I purchase joule and I was wondering if you guys have a recipe or could help me with how to make a yankee pot roast using joule. Ill be using around a 4 pound chuck roast. Im looking for what tempter and time to cook it at. Also if can at the braising liquid and ingredients into the bag along with the beef to enhance the flavor or to make the sauce separately.

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tshewman

Hi Evan, a couple things. A preset and Blanch will help with long cooks (many di just a sear and are fi e). If you want to cook with liquid in the bag you can, but ensure the bag is sealed unless there is enough marinade to completely submerge the meat. If there is a little air in the bag and some of the liquid begins to evaporate your bag can end up floating. If u have a chamber sealer you are set. If vac sealer (like foodsaver) freeze the liquid before you seal. For temp, if you want a medium rare, think 57C/135F. 24 hrs should make it fantastic. Set it on the counter for a few minutes before you take it out of the bag, then strain it and cover the roast with foil on the counter while you make your sauce (no it won't get cold). Sear to finish and serve. Hope that helps

fisher23

+1 with Todd. I highly recommend the pre-sear step, I usually don't blanch too. But one or the other is an extremely good idea, and both won't hurt and would be an extra margin of safety. It really cuts down on the funk you can get from a long cook and reduces the probability of bacteria forming air in your bag and getting floater while in the middle of your cook. Todd is right on for temperature, 24 hours for a nice tender chew and I might even go 36 hours if you want it very soft.

evan.potter.95

Thank you both