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Thread: Deconstructed Pot Roast, Sous Vide....

  1. #1

    Zwiefel's Avatar
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    Deconstructed Pot Roast, Sous Vide....

    ~4 lbs of English chuck roast in ~8oz pieces, vacuum bagged with a marinade of Worcestershire, Coleman's mustard, Rubbed Thyme, Red Pepper Flakes, chicken stock, liquid smoke, and A1 sauce.


    For 72 hours.


    Cool water bath for 20 min, then ice water bath for 20 min.


    Reserved liquid from bags, with some stock, wine, fresh thyme, salt, pepper.


    Reduce by about 85%


    Fingerling potatoes, with same marinade as roast. 2nd line for 15 min...should have been more like 12 min.


    Couple min each side to create a nice crust, then 15 min hot smoke with hickory.


    Fresh off the grill:


    I'm not much on presentation, this is about the craziest I've ever gotten:


    Satisfactory color cross-section:


    There are several things that I could improve on for next time. But this was a satisfactory first attempt. The texture was very good, quite tender, but not falling apart. Enough cohesion to easily take grilling, I was worried they might fall apart. I could easily see serving these as "chuck steaks" for summer get togethers....but perhaps without so much sauce and potatoes.
    Remember: You're a unique individual...just like everybody else.

  2. #2
    Senior Member marc4pt0's Avatar
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    That roast cross section looks spot on. Very nicely done!!

  3. #3
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    Wow, that looks tasty! looks like you are getting a lot of use out of your new toys

  4. #4
    Senior Member ThEoRy's Avatar
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    Just do the potatoes in a bag as well. 185 degrees for up to 1 hour.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #5

    Zwiefel's Avatar
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    Heh....that was my original plan...then decided to go PC on it instead. Good advice Theory.

    Quote Originally Posted by ThEoRy View Post
    Just do the potatoes in a bag as well. 185 degrees for up to 1 hour.
    Remember: You're a unique individual...just like everybody else.

  6. #6
    Senior Member Mucho Bocho's Avatar
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    Looks delicious Danny. Nice technique! Great recipe
    One thing you can give and still keep...is your word.

  7. #7
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    Looks really good, can't wait until I have a chamber vac.

  8. #8
    Senior Member Bigdaddyb's Avatar
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    I WILL be trying this at home. Nicely done.

  9. #9
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Zwiefel View Post
    Heh....that was my original plan...then decided to go PC on it instead. Good advice Theory.
    Once they are done fully chill them, slice them in half lengthwise and upon pickup just roast them in a pan with a little oil and some butter until nicely browned and fully heated.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #10

    Zwiefel's Avatar
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    More good advice Rick
    Remember: You're a unique individual...just like everybody else.

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