Sous Vide Chuck Roast a la Prime Rib

Sous vide chuck roast is a favorite amongst sous vide enthusiasts. Today we sous vide a pre-marinated chuck roast from Aldi. The marinate is bourbon brown sugar! I picked this up for less that $10 and fed my family of 5 with it.

Sous vide chuck roast puts to work what only cooking sous vide can do. That is tenderize tougher cuts of meat with time without drying out the meat or making it overly tender to where it all falls apart. Precision cooking at its best!

We went for a time and temp that mimics prime rib. Sous vide chuck roast has earned the name of poor man's prime rib for good reason. This really does come out similar at less than 1/5th the cost. Watch to find out more...

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[ChrisCrosdale]

Nice video. There is nothing better for the home cook (or the professional cook for that matter) to cook and transform various cuts into something that would never be possible by any other method. It really helps to learn to break down larger cuts (e.g, a whole "chuck roll") and prep those in a way that would be indistinguishable from more expensive cuts. A lot of old-school butchery centers around old-school methods of cooking—for instance, cutting up stuff that would traditionally be used for "stew meat" when it can be transformed into a really nice steak.

[lohbut]

Big. Can you cut it in half to portion it into two separate bags or will that just make it more dry?

[lisaeger]

Question. You put it in the fridge when cooked because you weren't ready to use it. Do you then put it back in the Sous vide for how long before you seared it to finish it off?