SOUS VIDE Beginners Series | Pt. 1 Chuck Roast

The first part of our Sous Vide Beginner Series. If you’re starting to get into the world of Sous Vide cooking you certainly asked yourself, where should I start? Well we’re here to help you out. We’re going to talk about some of the gear you’ll need, the basics of getting started and then i’ll walk you through an easy first cook. Over the next couple of videos I’m going to give you my top 5 cooks for beginners. Up first, the chuck roast a tough cut of meat we’re going to turn into tender perfection.

If you have any questions, leave them in the comments below and I will get back to you! Thanks for watching.

00:00 - 00:55: Intro
00:56 - 03:03: Sous Vide Equipment
03:04 - 04:21: Why a Chuck Roast?
04:22 - 05:46: Seasoning
05:47 - 06:32: Getting your cook started
06:33 - 08:16: Choosing a Time & Temperature
08:17 - 09:13: Applying your rub
09:14 - 11:10: The Sear
11:11 - 11:52: Slicing & Plating your Chuck Roast
11:53 - 12:50: How did we do?
12:51 - 13:00: Closing

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[Ggirl]

Dude you are a great teacher and your video is great.too. It is to the point, gives details needed and no aggravating background music. I liked and subscribed. I plan to watch all of your videos.

[dbopdbop]

First cook finished today, cooked a 2.37lb choice chuck roast at 131 for 25.5 hours - holy cow - it was like eating a tender steak with the best flavor. I seared it in beef tallow and then added some butter to the cast iron skillet and threw in a pound of presliced cremini mushrooms and the juices from the sous vide bag and cooked it down till it was a glaze on those mushrooms... best meal... wow! I have subscribed, like your presentation.

[fallngforward]

11:24 has me itching for the sharpest knife and a big glass of red wine

[nateroo]

Only one word needed.... wow! WOW WOW WOW WOW!!!!

[danramirez]

One of the BEST videos on sous vide with clear directions with temperatures, times cooking and use of seasonings! Thx u. I am applying your techniques to a boneless leg of lamb (approximately 15 lbs). I am adding 1 hour of smoking on my Traeger.

[rickdavid]

I just bought a Sous Vide.
Im following your recipe right now.
It’s my first cook.
Thank you

[tysonmayberry]

I bought a costco bag of tritips and I did a tri tip that is select grade in an instant pot and it was tough, I cooked the next one like this video for 24hrs at 132 and it is crazy tender. easily the best roast beef all time!

[rozay]

This is the only intro to sous vide needed on YT lol 🔥

[simoncrawley]

Good solid video. Plenty of high quality information. Well done champ.

[anhiirr]

4:00, and 5:05 made subscribing very easy. Your delivery and choice of diction is a lot better then the majority of people ive seen on YT. If i were working in food id love to have you as a boss. Chuck roast is what drew me to sous vide originally. As an avid fan of "cheap cuts" be it low priced pork chops/loins/tenderloins. Im going to look forward to theorycafting cooks and having a lil journal to log the "outcome" vs "desired outcome". As always a little taste test and moving onto weather or not something like a chuck/roast or top/bottom etc loin. becomes a Wok/stirfry etc dish or fajitas. Based purely on how the PLAY or sous vide determines the eventual final product. That also genuinely strikes up some attention in when i can generally assume most ppl that have passion in cooking or cooking for others, or are purely interested in various cooking/methods for a simultaneous meal prep/cook. Having to wipe down an iron skillet in-between pork chops/steaks etc pan to pan and re-season gets to become a step/aspect of cooking you wish you could avoid. My first sous vide shall be a chuck roast in your honor. Youre not just talking to PURE beginners, youre talking to ppl that are relatively interested/experienced in cooking that are NOOBS to sous vide, no bs in this vid a lot of knowledge and important notes to each step of how to properly get a good end result on a chuck/sous vide. Trying to avoid "processed foods" XD so now i guess ill be making all of my roast beef/pastrami/corned beefs at home via sous vide. Given the potential i can also UP my weekly meat portioning while maintaining a relative budget by being able to maximize cheaper cuts like chucks, sirloins top/bottom loins etc. cheap 2$ a LB on deal pork chop/loins etc. Cant wait to make some meats for delicious sandwiches, french dips, chicago beefs etc.

[jmurrietta]

I'm gonna have to inform Guga 'bout this! 😅

[HappyGuy]

Great video! I've cooked several chuck roasts this way and I have to say that your description of the method is one of the better ones on You Tube and consistent with what I do to get good results. I don't think I've seen any chuck roasts with that kind of marbling in my grocery store, so I'll keep looking and snap one up if I see one.

[JohannGambolputty]

Been sous vide’ing for 10 years and even though I have a food saver v4400 I use it for freezing. If I’m going to sous vide anything that is fresh or hasn’t been vacuum sealed already then I use gallon bags without concern. It’s just fine. In fact I use sous vide to reheat previously cooked food more than from raw. Reheating bbq, steaks or sauces, especially cream base sauces prone to breaking during reheating 120-130 for perfectly reheated food is the pro tip.

[stevegee]

Try using rendered tallow. I save my beef fat trimmed (and rendered) from my briskets, some smoked, some not. It stores nearly forever in mason jars in the fridge. Try placing smoked beef tallow in your sous vide bag, it adds a fantastic smoky flavor, and aroma to the end product, adding some of what you can't get from pan searing alone.

[fallngforward]

Nice job. I just did my first sous vide tonight and i think this will be my next. thanks for sharing. meat church rocks!

[Asianbrodie]

I really enjoyed this video ! Will try it and report back ! Thank you ❤

[antoniobaskerville]

Thank You So Much 💓 This video was very very 😂 Helpful.

[ericgreen]

This is a fabulous video. Thanks for helping me get my start with sous vide!

[bgrzesiak]

I use a square plastic bucket (it was from cat litter originally) and put it in a styrofoam cooler. I cut out the shape of the bucket into the top of the cooler and used that cut out to make a lid for the bucket. It holds temp very well and the lid prevents evaporation. Just made a cut out for the Anova to go thru.

[solarisdreamz]

Keep going, your content will catch-up with your cooking skills which is amazing. Thank you for your content!