Thick and Juicy Chuck Roast that eats like a Ribeye for a 1/3 of the Price.  

Thank you for watching and commenting as well as confirming through your own experiences. They are delicious 😋

Learn how to spell or at least spell check since our friggin' computers NOW insist on changing words we type, making texting tedious, taking way longer than before. WHY? Yet another dysfunction in living, post Covid.

@@Nancy-tr5fi Have another bottle of wine.

Chuck Roast, Short Ribs, Beef Shank are some of the tastiest cuts of beef in my opinion. When cooked tender nothing beats the flavor !

​@@hydrokeychain9318😂😂😂👍

That sounds amazing! What kind of smoker do you have?

This sounds like a great idea, I need to fire up the smoker to try it.

That’s way too much work. 🤣 Unless you’re doing a few for a party.

My S-I-L smokes them too. Pretty good but I'd never ever mistake it for a good cut of steak.

way too long in the sous vide.. 6-8 hours is plenty and won't leave you with that mushy texture.

Thanks for watching and the tip. Have a great weekend as well.

Take care that you don't suck up and ingest raw meat juices that could cause illness.

Thank you! It’s comments like yours that encourage us to do more videos. Hopefully we get better with time. Our principal has always been teach what you learn, and everyone will be better for it. Thanks again for watching and commenting.

@@AnimalBasedInYourFace Do you have to check the water level in the container heated by the Sous Vide, say after a certain time so, it doesn't completely evaporate?

@ClassicGuy1982 No not at all. The lid helps with any evaporation but if you do not use a lid the water isn’t boiling so it doesn’t evaporate much in a 24hr period.

@@AnimalBasedInYourFace Okay. Good to know. Thanks for your reply.

A chuck roast has never been tuff. Just slow cook on 350 for 3.5 hours.

Thank you for the tip!

That works for the small pieces cooked by stir fry in a hot wok, but for a roast, I think it would not tenderize it anywhere near all the way through because it is MANY TIMES THICKER.

Yes! and then you get that nice baking soda flavor. Eagle

That's what "Adolph's Meat Tenderizer" has in it.

That always makes the meat taste funny to me, no matter how well I rinse it.

An excellent idea and method my friend. Yes you would most definitely get the fat and flavor. Of course every piece of meat will differ as well. I have had some bad ribeyes occasionally that the meat itself just didn’t measure up to a normal ribeye. Going to try this method you suggest very soon. Thank you!

Thank you for watching and commenting.

Thank you and thanks for the excellent comments. I have dry aged ribeyes many times and will try it out on the roast this weekend. We usually use the vacuum seal but wanted to make a video showing this technique even if you didn’t have a vacuum sealer. Appreciate your input.

We normally do vacuum seal, but I wanted to show a cheaper way for those who don’t have a vacuum sealer. Vacuum sealed is the best way to go in my opinion. Thank you for watching and commenting.

@@AnimalBasedInYourFace I haven’t tried it but one video I watched had the guy set the meat in the bag down in a bowl of water before sealing it. Seemed to work by the way it looked… Thanks for sharing

To a point. At a certain point, the extra time actually starts to break the meat down instead of merely tenderizing it, making it somewhat mushy. I have found 8 hours to be the maximum I'll let a roast work in sous vide, and half that for a steak.

they sell vacuum sealer bags with a hand pump that works perfect. you don't have to spend a hundred on a Junk vacuum sealer that does the same thing. You can get around 10 reusable bags with the pump for around 10-12 bucks eagle

Never use seed oils takes a year for them to leave your body after you quit using them They are poison like sugar all carbohydrates flour eagle

Thank you for watching and commenting. You are correct about the app too. My phone actually did a software update and shut down and restarted in the middle of the night. App was off but the unit kept running. Thanks again.

You’re welcome and thank you for watching.

Will definitely look into this! Thank you for the comment and watching!

That device doesn't do sous vide.

No it doesn’t. Not sure how it would tenderize over a long cooking time without overcooking the outside either.

Love that eagle

My house is the same. I have been thinking of doing some beef ribs soon 😋

@@AnimalBasedInYourFacehow is it different from a crock pot temp?

Doesn't the texture take a hit if it goes to long?

Not in the sous vide. It just gets tender. It might if done over 36 hrs.

I like to marinade my London broils for 24 hours than grill. Come out amazing! Thanks for the additional tips though!!

Absolutely! This is an amazing tip! I thought about this when I was videoing but didn’t work it in. Great tip and will make a video on this soon! Thanks for the comment and watching. Great tip!

So glad someone else noticed the waste of great sauce. But thanks for the video

I gotta ask - how big was the water tub to sous vide that big of a brisket???!!! lol - I’m envisioning like a storage tote!

@@larrycampbell6133 that's exactly what it was!

@@larrycampbell6133 I can't add pictures here but it was one of the black ones with the yellow lid from Costco. Not the 27gal one, the half size one. I put a lashing strap around it to hold the sides in as it bowed out quite a bit from the 155°water. I didn't want to cut a hole in the lid for the circulator so I covered it with Saran wrap to keep the evaporation to a minimum. I did have to add water after a day, as I couldn't get the top completely covered. My food saver sealer isn't even close to big enough for that size chunk of cow so I ended up using my Thanksgiving turkey brine bag. Worked great, the only problem was dealing with the size of the whole thing once it was cooked. It took probably a couple hours to get all the rendered fat and juices dealt with because I put it in the fridge for a few days after cooking. Next time I'll deal with it all while it's still warm.

That is an excellent tip! I’m not sure why I did not think about that until after the fact. Thank you for the comment and the encouragement. Be sure and subscribe we will have more videos coming very soon.

I know! After thought as it ran down the sink. 🤪

😢 I cried....

LOL. Next time!@@AnimalBasedInYourFace

Most definitely!

I also used to use Worcestershire .

I might try soy sauce on the next one , though .

I also forgot to mention that I sometimes wrap it up in aluminum foil and if you cook it to well done the meat is fall of the bone tender .

You got that right!

Life without steak or prime rib once a week would be mighty boring. That said, I love fresh veg as much as anyone. I eat a ton of fresh veg every week, but I could never live on just that.

@@AnimalBasedInYourFaceImagine being vegan or even vegeterian LEMAO !

The problem with both is essential B vitamins. Besides the toxins, oxalates and carcinogens in most plants and their vegetable parts you can’t get B vitamins you need. Some are available in bananas and avocado but not all. It is already been proven by many studies that synthetic forms of vitamins, such as those put in cereals, do not absorb into our intestinal lining like real food and when you add fiber to that mix, they absorb even less. Which is why you see a lot of vegans and vegetarians bodies, consuming their own muscle mass for fuel. Here is a list of the vitamins from a website that even endorses, vegans and vegetarians. Vegans and vegetarians Must have fortified foods or supplements containing nutrients that are more difficult to get through a vegan diet, including vitamin D, vitamin B12, iodine, selenium, calcium and iron B vitamins Thiamin- Liver, banana and oranges. B2- Milk, eggs and yogurt plain. B3- Meat, eggs and fish Pantothenic acid- chicken, beef, liver, eggs and avocado. B6-pork, chicken, turkey, some fish, milk and bananas. B7 is biotin and made by bacteria in your gut. Folic acid/ folate B9(you need little to none)- Liver and cabbage B12- meat, fish, cheese, milk and eggs.

Every dedicated Vegan I’ve known have been very unhealthy looking.. Dark circles under the eyes, cheek bones protruding & scrawny…. Humans are meat eaters…..

I bet those are some good burgers! Thanks for your comments and watching.

Honey? In a burger?

Sorry honey, honey is no good for you Eagle

Agreed, I finish with the sear burner on our Weber grill. Oh yes, the taste rivals the more expensive cuts.

Thank you and thanks for the comment. Great explanation of the results 👍🏻

I'll buy one tomorrow at Costco or local Kroger. Thanks!

Thank you for watching and commenting!

So this product attaches to your torch and uses more of a radiant heat than just the flame itself. Very interesting. Will have to order this and give it a try. Thank you for the great tip!

Great tip! Thanks for watching.

That's pretty much what he did eagle

@@roberthoug7864 No, you're just wrong, Bubba. That's not what he did at all. He squeezed the air out with his hand, which is , well, a hand, and will not conform to the shape of a chunk o' chuck roast the way a fluid like water will. (at least mine won't) My suggested method will have the plastic bag in full contact with the meat and will, thereby, transfer the heat from the water bath more completely to said meat. If you take a look back at the video to where he first removes the metal rack from atop the bag, you'll observe, upon close inspection, that there is a big ass air bubble present. That equals meat that wasn't in the best contact with the warm water. It's a subtle thing, but sharing ideas among cooks sometimes includes subtleties that others may not grasp easily.

That has nothing to do with this cooking method.

I hate to read where somebody eats potatoes onions and carrots or any vegetables check Dr Chaffee eat a proper human Diet which is not a diet it's a way of life then that way for us 1000s years Eagle

Thank you for watching!

Thank you and thanks for watching!

Great tip! Thank you!

Greta tip. And don’t forget the Tri-Tip 🙋🏻‍♀️

I didn’t know there was an instant pot that had that

Yes I know. But it is bloody good! 🤣

We had one cut into three steaks a little less than an inch each and cook them like a normal steak. They were good, but the texture was a little chewy. We cook this one like in the video and it was so juicy and tender from the sous vide 24 hours, and then a good sear.

Thanks for the tip! I’ll check out beef shanks for sure!

Why trim the fat? I cook it this way too but keep the fat.

100% right. We do that with a Tri-Tip also. The ones we buy here on sale are so huge. We trim it.. then cut it into like (10) 3/4” steaks. Pan fry a few in the cast iron skillet. Throw the rest in the freezer. It’s only two of us here and we’re both 70. Actually, the Tri-Tip steaks have the most perfect marbling. 💁🏻‍♀️

I'll have to give this a go too. Never done it that way before.

Taking the Fed off is your big mistake you need the fat salt in your diet no matter what your stupid doctor tells you. eagle

And its tender using this method?? Seems like u would still b chewing it til Armageddon without a long cook. I’m gonna try it though. Thx.

All food safe plastic, ziplock freezer bags and vacuum seal bags and any plastic containers that are designed to hold food are safe up to 185 degrees and are bpa free. Nothing to worry about as long as you don’t microwave them. Microwave heats way beyond safety temps. No leaching of chemicals. Micro plastics are another hot topic right now and I’ll just address that one too. Unless you move to the woods and eat only what you kill or grow in metal or glass containers, plates and pans. You’re exposed to micro plastics. Brushing your teeth exposes you every day. Plastic is every where and almost every thing is prepared in order ran through plastic. It’s inevitable now. Thank you for the question.

No plastic

Thank you!

Thank you for the tips. We will definitely try this. Thanks again for watching.

Well, it is from the part of a cow very near to the Rib Eye, in fact, the part of a Chuck is the Chuck Eye, which is the end of the same muscle that Rib Eyes are cut from! If you want an even better price on this cut of meat ask your Butcher how much per pound for a Whole Chuck Roll! it is generally cheaper as they are not putting in time cutting it into roasts! If you take the time to learn what cuts are In a Chuck Roll you can get Chuck Eye steaks, Mock Tender Steaks, Denver Cut Steaks, Chuck roasts, or Hamburger if you have a grinder that is better than store-bought. Not sure why, but it seems to have less water in it.

Great tip! Thank you for watching.

Yep, I shop on Tuesday morning when a lot of the meat is discounted.

We love torching our steaks and chicken.

Thank you and thanks for watching!

Thank you for watching! I get a good 3 meals out of a 3.5 lb roast. Top with butter 😋

Love searing and melting cheese this way!

Thank you for the report and trusting in us to try it out. Enjoy and be sure to subscribe if you haven’t already. We have more great tips coming soon.

We finally found a big one we can use as well. Our cooktop is induction so the pan has to sit flat on the glass for the magnets to heat the pan. All the large cast iron skillets we found had a lip that went around the bottom. Made it sit to high for the magnets. We finally found one that was flat 👍🏻

No need to top off the water. It doesn’t evaporate much. Yes, you can put the bag with meat in the fridge for up to four days and sear anytime in between. But I would freeze by the fifth day if you don’t consume it all. You can also cut it into smaller pieces and freeze those and then set out to thaw to room temperature then sear anytime as well.

Sounds good. We will give it a try.

Thank you! Breville the Joule Turbo Sous Vide Machine, Sous Vide Cooker, Immersion Circulators, BSV600PSS, Polished Stainless Steel amzn.to/49IhTLA EVERIE Sous Vide Container with Universal Silicone Lid and Rack Sleeve Compatible Anova All Models,Breville Joule, Instant Pot Cooker (KIT-TY-GJ) amzn.to/3IqjVnu

Thank you for watching. Thanks for your comment.

Doing this in the oven at a low heat would be reverse sear. But u wouldn't get the same results as the Sous Vide.

@edg5218 it's kinda the same but admittedly sous vide is better.

@@alexmata296 I agree it is pretty close. I love Sous Vide but if I make an actual Ribeye I prefer the Reverse Sear, just something about it. Out of curiosity what temp do u finish your Chuck Roast at ?

Now that research has shown that salt has nothing to do with raising blood pressure or cardiovascular disease, the more the merrier! 🤗 Thanks for watching and commenting.

We don’t use any seed oils in our cooking. Peanut oil is a seed oil and there are many other oils and animal fats that are much better for you. Do some research and you will understand the health risk of seed oils that are now being researched and discovered from our conversion to these oils in the US. Ken Berry MD, Anthony Chafee MD or Paul Saladino MD are just a few doctors speaking out about seed oil dangers just to start.

Thanks for watching and commenting. Have a great day.

I can see where not using an app would be much better. It does work after the app is turned off though.

@@AnimalBasedInYourFace at the time, I had to manually kill the app since it wouldn't allow you to gracefully exit. I admit that Joule left a bitter taste in my mouth. Probably because of the debates my brother-in-law and I had before we each bought our respective devices -- and I had to tell him he was right. You know how hard it is to tell your brother-in-law he was right and you were wrong? Sigh.

@papasmurf9146 Yes I understand completely!

Thank you for watching and commenting.

Yes we have one but a lot of people don’t. We use ours often in the kitchen. Thank you for watching. 😁

Thank you! Going to do a brisket soon!

Great tip! Thank you for watching and your comments.

Great tip and advice thank you!

Thank you for watching and commenting

Yes cast iron does work on induction, but our large cast iron pan has a burn lip that runs the edge of the bottom not allowing a solid surface to conduct magnetic contact. 😕 Most newer versions are made this way unfortunately.

@AnimalBasedInYourFace Good to know about that! I thought you didn't know or didn't want to risk scratching the cooktop. Mine are flat. I bought them in 2016 or so at Bed, Bath and Beyond, Artisanal Kitchen Supply brand. Btw I found your channel since I was looking up Dr. Berry's bacon chips recipe method.

@ohhailsnow7812 I have been on the look out for an old large skillet. Found a few but they must have thought they were gold instead of cast iron 😂

Great tip and very handy! Thank you for watching and commenting!

Thanks, love the content.@@AnimalBasedInYourFace

Thank you. We will keep making more.

Thank you for watching! Hello neighbor from Arkansas!

Love the instant crust the blow torch makes! Thanks for the comment.

Thanks for the tips and info. Also another person made a great suggestion that you can add beef tallow (fat) to the bag and it will add more fat to the meat. I did want to address one comment you made. Animal fat doesn’t make you fat, carbs do. We are Animal Based / Carnivore and the bulk of our diet is animal fat. 60% fat actually. It’s a 60%fat / 30% protein and 10% carbs, some even eat no carbs. The typical person on this diet sheds body fat easily and puts on muscle without even working out. Your body becomes what it was meant to be. Most people say they have never felt better in their life. No pills, gadgets or bs, just results. You should learn more about this way of eating since you definitely like meat! Thanks again for your tips.

@AnimalBasedInYourFace I had a feeling that would come up. I've been in the keto/ketovore/carnivore space for over 4 years, and I'm pretty well versed in this stuff. It IS possible to overdo fat consumption, especially if one has not yet reached their goal weight. Initially, the fat comes off pretty easily, but the closer you get to your goal, I (and many others with respected opinions) believe many people may have to ease up on the fat. The body can only handle so much dietary fat, and still deal with "eating" stored body fat.

Thank you for watching!

Thanks for watching and the tip!

We were as well.

You can use glass airtight container if you don’t want to use plastic bags. Just fill the void/air space with beef broth. Thank you.

Most definitely! Thank you for the tip!

Thank you!

It was delicious. There are cheaper versions of sous vide machines and you can use a big pot or even an ice chest. The Joule just had really good reviews so that’s the one we got.

Thank you for watching and commenting.

Yes all my knives need a good sharpening. They get put through the ringer in my family 🤣

Love it! Ingenious idea and clever!

Yes most definitely!

It was! Thank you for watching.

Thank you and that is for watching!