Flavor packed, feast worthy sous vide chuck roast

[Major Nikon]

https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast

[flamin lib]

1. Yeah! One of our favorites.

Mine has been a lot simpler but I gotta try this one. I usually go a bit more rare like 131f for 24 hours. When I start today's meal I throw the Chuck in the water bath for tomorrow's dinner . Of course I've eaten steak that a good vet could cure . . .

SIL prefers this to prime rib.

Pair this with procon's Pommes Anna and a garden salad and Sunday dinner is SET!

[Major Nikon]

2. I thought some of the techniques were interesting

It's not very often I will do a roast that size. A large steak will feed my entire family.

[flamin lib]

3. I'm currently living in a 7 person household, soon to be 9 over the summer. Including 3 teenaged

boys.

I used to make James Beard meals for two but shit happens and this time it happened to me.

Hell of a transition from Chateaubriand for two to my biggest hit being Chilimac.

The sous vide will get a workout this Summer.

[mr_lebowski]

4. Yuuuummmmm! That looks amazing, right up my alley ...

Love Rosemary and Thyme, and herb crusts, and au-jus ... that'd go great with some garlic mashed potatoes and grilled asparagus or brussels ...

[Laura PourMeADrink]

5. How do you make your garlic mashed potatoes? I

Typically roast the garlic and then add that and olive oil to mashed potatoes. Any more interesting tips?

Btw, I hate peeling garlic and use a lot of it. Thankfully my grocery is now selling it fresh already peeled. It's very close to fresh peeled at home only lacks a bit of the garlic oil when you peel at home..but close enough.

[sir pball]

6. If you're already cooking the meat sous vide, do the potatoes that way as well

If you want to have the silkiest, smoothest, most unreal mashed potatoes you've ever tried, you can't beat this recipe. It needs a sous vide setup, but since the OP recipe uses one it seems appropriate. For garlic, just throw the roast cloves in when you rice the potatoes.

http://www.modernistrecipesdb.com/recipe/619/

[Major Nikon]

7. So I made this today

The market had chuck on sale for $1.99 per pound and the butcher there was very accommodating and even cut the roast from the rib end.

The roast went in the water bath yesterday morning so all told it cooked for about 30 hours at 136F. The result was comparable to a rib roast, which isn't surprising since chuck is right next door. You won't be able to carve out all the silverskin when prepping the roast, so you wind up with a few bites that are just a bit chewy, but not all that bad. The flavor is better than a rib roast. The chuck has more connecting tissue which turns into gelatin which makes a noticeable difference.

Had a few people over for a late lunch today. Everyone liked it. I have a couple of pounds left over which will make some nice roast beef sandwiches over the next couple of days.