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Sous Vide Chuck Roast... Now what?

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    Sous Vide Chuck Roast... Now what?

    Last week I sous vide'd a chuck roast at 131F for 24 hours. It was cut into two main hunks and a smaller third piece all bagged individually and seasoned with S & P. One hunk went directly from the water bath to the blackstone griddle. Seared, sliced, served and gone. But I left the two other pieces in the bath for another 12 hours and then iced them and they have been safely in the fridge since. So now I have a couple of cooked pieces of chuck and I am looking for ideas on how to cook them within a day or so. Chili is an obvious but kinda boring choice.

    So how would you finish this hunk o meat?

    Pictures are from the first hunk o meat so you can get an idea of what I still have remaining.

    Thanks -
    Attached Files

    #2
    I'd smoke them a couple/three hours.

    Comment


    • hogdog6
      hogdog6 commented
      Editing a comment
      I’d definitely smoke them. I also like to cube, add little sauce, put in a CI pan and back on the heat till caramelized. Mmmm Chuck burnt ends.

    • Troutman
      Troutman commented
      Editing a comment
      ditto

    #3
    Pulled with a little sauce on a sandwich with cole slaw.

    Comment


      #4
      Eat them!

      Comment


        #5
        Put some smoke on one of them and make pot pies. Either buy a pie crust or use this recipe:



        This both the easiest pie dough recipe I have found and the best. I've never had it fail.

        Comment


        • allsid
          allsid commented
          Editing a comment
          I like that RonB and SWMBO will probably love them being done Butte pasty style.

        #6
        Like Daddy o kmhfive says, slaw, pulled on a soft bun. I ate two chucked almost exclusively that way and could not get enough. I spiced one up a bit and that cool slaw was fantastic!

        Comment


          #7
          Like others have said, smoke them for a while and pull the meat like pulled pork. I'm not sure how long to recommend you smoke them with the SV being at 131, I usually SV Chucks that I intend to pull at 155 for 36 to 48 hours and after the chill just smoke for roughly 2 hours for flavor and to get the temps back up. In addition to pulled beef sandwiches with bbq sauce (which are awesome) I also recommend making a steak and cheese sandwich with some of the pulled beef. Just throw some onions and peppers (or whatever you like on your normal steak and cheese sandwiches) in a skillet , then add the beef and top with some cheese. The tender beef with they smokey flavor is my favorite steak and cheese anymore!

          Comment


            #8
            After "Seared, sliced, served and gone." I would be tempted to just do a repeat performance . I rarely find a nice tender piece of medium rare beef boring!

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