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**RonB** · April 2, 2018, 01:51 PM

Thanx. There is a local grocery that regularly has extra thick chuckies. If I had a sous vide, I'd run down and get one...

**DWCowles** · April 2, 2018, 01:54 PM

Interesting!

**HorseDoctor** · April 2, 2018, 03:49 PM

I find no need to sear twice and I add the herbs plus S&P after the hot tub bath. Can also stretch time out to 36-48 hours. It really does turn out awesome!

**Troutman** · April 2, 2018, 06:38 PM

OK well I’m a huge fan of rare SVd chuckle, done a few of them. They are good and steak like but better than most prime rib he’s had served to him may be a bit of a stretch. Maybe he’s eating at Ponderosa a lot

**W.A.** · April 2, 2018, 07:50 PM

When I SV them for 48hr @130F and sear, I often wonder why I buy ribeyes

**Potkettleblack** · April 3, 2018, 10:34 AM

Pretty sure I've seen this somewhere before...

Herb-Crusted Sous Vide Chuck Roast

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

We all know the stories. “The Ugly Duckling.” “The Frog Prince.” “She’s All That.” We can’t help but root for a seemingly homely hero who undergoes a transformation that reveals the true beauty lurking just below the surface. And everyone lives happily ever after.  Our favorite culinary version of that fable is the one that stars the humble beef chuck roast, a cut often overshadowed by its two polished pals, tenderloin and prime rib. Ridiculously inexpensive and often unfairly packaged as low-quality stew beef, chuck is in fact one of the most flavorful cuts on the cow. It’s a relatively tough muscle, so it’s got tons of beefy flavor, but it also has a fair amount of connective tissue. The trick is to bring out all that beefy succulence while slowly transforming the tough parts into a tender roast you can serve slice by silky slice.  The best way to turn a chuck roast into a centerpiece worthy of a fairy tale feast is to cook it sous vide. We’ll walk you through the process, including techniques for trimming and trussing—the roast equivalent of removing a pair of oversized glasses and adding a little lipstick—plus presearing for maximum flavor. Once the chuck roast comes out of its tenderizing temperature-controlled bath, we cover it in an herbaceous rub and finish it in a hot oven to get a beautiful crust. Carve it up into generous slices and serve it up to your flabbergasted friends and family, wicked stepsisters, and all.

Yep.
Been there, done that.
I have one done roughly the same (no pre-sear) in my fridge right now, only I smoked it a bit after SV processing.

It's all legit.

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Sous Vide Chuck Roast, tastes like prime rib?

Sous Vide Chuck Roast, tastes like prime rib?

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