Go to the Recipe: Herb-Crusted Sous Vide Chuck Roast
I'm just curious why you guys didn't use meat glue with the chuck roast after removing the fat. I just purchased some Transglutaminase RM and I'm looking to try it out on something and this would seem like a great application for it.
Great question, Marco. We wanted to keep this one simple, but you could certainly use meat glue to get that perfect round-roast look. Here’s a tutorial that you can repurpose for chuck roast (or for any roast you want to make): https://www.chefsteps.com/activities/reconstructed-roast Good luck! Let us know how it goes!
Was there a decision to not salt the meat before sous vide? I always thought there would be more flavor and depth when you salt it in the beginning, or even a few days in advance. In your experiment was the roast overly salty? Can you share your thoughts please, thanks!
I see seasoning presear and pre-SV in step 3
If you cook for 24-48 hours, do you need to put the roast in an ice bath when you take it out of the sous vide, or is it fine to just put the crust on and serve?
I do my chuck roasts as we typically get them here (in Northern California) as flat cuts about 2" thick and weighing from 2-3.5 lbs. I SV them at 130ish for 24 hours. Slicing is the key. You have to separate the muscles and slice across the grain for max tenderness. You will notice that in your tied roast half is with the grain and half against it. I also post-sear. Here is a pic with sauteed mushrooms on top, made with the reduced jus from the roast bag.
Thoughts on turning this into a poor man's Beef Wellington?
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I followed the instructions and downloaded Joule. There were no videos under this recipe, and no pictures showing various temperature/doneness levels. All I got was a link to ChefSteps app.
What is your fucking problem. I need help and can't find answers because you are being an asshole.
Grow up.
Hi Kathi, Sorry to hear you’re having trouble. You’re saying you downloaded the Joule app (there is also a separate ChefSteps app), and you didn’t find this guide? Is that correct? Or can you tell us more about what exactly happened and what you’re experiencing? We’ll do our best to help!
KT Quinn-
Got yer email re chuck roast, clicked the button that promised "a brand new collection of holiday roasts". Got a "no associated application could be found" message. Went to Joule app, no such holiday roast guide. What gives? Plz fix this soon, holidays are upon us...
Grant says to crush garlic and put it in the bag with the roast. I was taught that fresh garlic would produce a medicinal taste in the meat and to use garlic powder instead. Have you found this process to be wrong? Would appreciate clearing it up for me. Thanks so very much.
In the video, Grant crushed then roasted the garlic in the same pan he had just seared the roast. The roasted garlic and rosemary then go into the bag.
Could you sear both muscles after you remove the fat from them and then truss them back together? Just curious as to whether or not that would add any extra flavour to the roast.
I also cannot find the holiday guides in the app
I know it goes by thickness, but how would the time differ for a 3 lb roast?
It will be the same temp as if you cooked it for 18 because the water stays a consistent temp, follow the steps as if you had only cooked it for 18.
Richard,
The roast collection is live in the app but may be slow to show up depending on a number of factors. Have you tried restarting the app?
Emily—Have you tried restarting the app? Try it and then check your homepage for the holiday roast collection. Thanks, and sorry for the inconvenience.
@Lowell as @anh says, you don't just put raw garlic in the bag. In both the video and in step 3 of the recipe, it says to cook the garlic. You need to go back, and re-read the recipe.
Hi Mark, that looks fantastic. Do you separate the muscles and slice after sous vide and post-searing? Thanks.
Chi Quang: Response from Grant: "You could sear all the surfaces of the muscles then truss it back together, it will certainly add flavor but you will find that the muscles become very firm when you sear them and that would make trussing and arranging very difficult."
Hi Tammy,
Nope, follow the recipe above for your roast. Happy cooking!
HI Bruce. Here is Grant's answer: "What you would do would be to truss the chuck into a cylinder or 'cannon' (that's what you call center cut tenderloin), cook it 54C/48 hours, chill, then proceed per Wellington. Awesome idea, I want to do it!"
I did exactly that and it was an excellent Beef Wellington
Jess, what if you dipped the muscles in boiling water before you glued or trussed them together? The boiling water should kill any surface bacteria almost instantly without cooking the meat to any noticeable depth.
