Hi All, I am looking for some advice on preparing a chuck roast using sous vide. I plan on delivering a meal to some family on Friday and they are traditionalists, thus no SVQ. I would like to use sous vide so the chuck roast will be nice and tender, but I need to deliver something that resembles being cooked in the oven. In other words medium well at a minimum. I pan to lop off a chunk of the roast for us which I plan to cook medium rare. Should I just forego the sous vide for the chuck roast I will be delivering, or can I finish it in the oven to their preferred doneness?
Any input would be greatly appreciated.
Any input would be greatly appreciated.
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