Sous Vide CHUCK ROAST Steak Experiment

I try to make the most tender chuck roast in the world on this video. I did a Brazilian experiment on this cook. While I was in Brazil a good friend of mine used pineapple juice to tenderize the meat, and on the grill that worked great. So, on this video I tried to do the same thing sous vide. I got 2 chuck roast and cooked them in 2 different ways. One steak was the control and the other I called the pineapple steak. I hope you enjoy this video and enjoy this experiment. Love you hear what you think about this cook, please leave a comment below.

Do you know to how took the best chuck roast ever?
If so I would love to hear from you, please leave a comment below and teach me the best way you cook these affordable piece of meat. If I use your recipe or style I will make sure to give you full credit on the cook. Look forward to hearing from you.

INGREDIENTS USED FOR CHUCK ROAST COOK
* 2 Chuck Roast Steaks (Total of 6.64lbs)
* Salt to taste
* Pepper to taste
* Fresh Garlic
* Organic Thyme
* Salted Butter

How to make chuck roast my style... lol
Watch the video... hahaha... :-)

P.S. Look forward to your tips

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Equipment I often use in most videos.

Sous Vide Equipment

Torch Set Up

Searing Grates Build Items

Knives

Smoker and Grill

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Video Equipment

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

[adude]

The evolution in production quality is crazy. Glad to see how much success this channel has had.

[literatious]

Mom used to dump a package of Lipton onion soup (dry) over the chuck, wrap it tightly in foil and slow cook at 225 degrees for hours. Pretty darn tender, tasty and best of all extremely easy. Add herb of choice like rosemary or thyme for more herby flavor

[ilovemine]

I bought my sous vide tool 10 years ago because of you Guga!! Now my son 13yo and his favorite food is steak!! I learn to grill and sous vide from your channel. Thank you! Bravo!!

[garrettSlingerland]

I love that even in the older videos guga ALWAYS puts me in a great mood

[santos]

i love u guys. u guys dont talk crap and take advice from viewers. respect

[scott]

I do mine at 131 for 48hrs. Absolutely wonderful.

[eattrainprogress]

Well damn, I decide to sous vide a chuck today and what do I find? YOUNG GUGA! This man has come a long way and I'm here for it.

[Yeepride]

I cut a chuck roast into steaks and did a 24 and 72-hour test at 130F. 24 hours was still too tough and 72 hours was pretty tender but noticeably drier. I recommend a 48-60 hour cook and sear on a piping hot cast iron skillet.

[markharris]

OMG i just went back to watch this...Sugar you have come soooo far! It's amazing

[ismaelcoronajr]

Googa hada broken wall plate in the back. I love how far hes come. It makes me appreciate his video even more so

[thelaria]

I smoked my roast for 3 hours before sous vide. came out great. i also use an extra smoke generator, the metal cage stuffed with pellets, to help put more smoke in the chamber with out the excess heat. salt/pepp/garlic pwd/ and a bit of Red Wine, some cabernet i had laying around. came out fork tender and i used the dripping to make a nice sauce with it. i enjoy your channel, lots of great ideas. Thank you guys.

[uriel]

I agree that the temp is too high. I like my beef med rare, and it might be the light, but your chuck roast looks borderline med well.

[salmon]

The one with pineapple is more tender because pineapples have an enzyme called bromelain, it's a great meat tenderizer. Also great for your joints. Similarly papaya has an enzyme called papain, which does exactly the same thing. A lot of companies used them both in their tenderizer mixes. I made a mead and pulled it early to tenderize some meat, and it was amazing.

[iGrieFF]

Crazy how less energetic everyone is. You can definitely see a major improvement in their new videos!

[nothingxs]

Guga, you should re-do this experiment, but at 131 for 24 hours.

[MrMZaccone]

Try it with fresh pineapple and you'll see an even bigger difference. Canned pineapple has lost much of its enzymes, the canning process breaks them down.

[azizi]

sous vide scissor..so tender it fell apart

[RobertHinton-oz]

In my opinion ... both portions were cooked at a temp that would not be juicy or flavorful for either cut. I was about to chuck this channel in the basket but in fairness I decided to try your technique but at a lower temp of 131 degrees. I have been using pineapple marinate on beef for 20 years at least ... just not the sous vide method ... and my adjustment in temp made all the difference. My sous vide came out EXCELLENT with the pineapple flavor I have been accustomed to. I think you should adjust your cooking temp to achieve similar results. What is your opinion on temp change ???

[joshuasandoval]

@SousVideEverything Guga I've seen many videos on chuck roast and people have been cooking it at 132 for 24hrs....maybe you should try again! Maybe do like a flashback series 👍

[meatmallot]

Guga, can you start doing updates for videos like this one, please 🙏
I would really enjoy your take on how to cook a proper chuck roast sous vide 7 + years later...
I absolutely love all your videos and your knowledge. Don't take this the wrong way ❤