Let's face it, prime rib is expensive! Have no fear, Hussey is here to help you get that flavor without the price. Chuck roasts are on sale all the time. This one in the video was $3.49lb. Not bad really. We cooked this in the sous vide for around 28 hrs! It was very tender and juicy still. Don't have a sous vide, check out my Amazon store where you can find the one I used.
Ingredients:
3.25 lbs chuck roast
Salt (before bag) and some for the sear
Gun powder seasoning
Beef powder
Half stick butter
3 cloves Garlic
3 sprigs thyme
1 sprig rosemary
Directions:
1. Remove chuck roast from package and apply salt liberally. Once salted put in a vacuum bag and vacuum seal. Put in a sous vide at a temp of 131 degrees. After 24 hours take bag out and drop it in an ice bath. Put the ice bath in fridge for 6 hours and up to 2 weeks.
2. When ready to cook, add roast back in sous vide and let go for an hour. After an hour, cut bag open and save the juices for awe jue or beef stock. Dry roast with paper towel and blot both sides with a little bit of oil. Season with some salt, sure shot sids and some beef powder.
3. Bring griddle to 425 degrees and add some oil. Put roast down on the griddle and sear 2-3 minutes per side. Use a press if you have one.
4. When seared, put butter down and melt. Add thyme, rosemary and garlic and mix up. Add a little oil. When all infused, add butter mixture to roast and baste.
5. Let rest for 10-15 minutes and slice.
