Grilled Sous Vide Chuck Roast

Give a Certified Angus Beef chuck roast a makeover with this handy sous-vide method! Create a simple rub using garlic and rosemary, before slowly sous-viding your Certified Angus Beef chuck roast over 24 hours.
You’ll soon discover the wait was worth it when the irresistible aroma fills your kitchen! Grill your sous-vide roast to develop a nice crust, then slice before serving. Don’t be surprised if you find yourself confusing your chuck roast with a ribeye!
Make this Grilled Sous-Vide Chuck Roast for a no-frills meal that tastes like a special occasion!
Recipe: www.certifiedangusbeef.com/re...
INGREDIENTS:
1 Certified Angus Beef ® chuck roast (1 3/4 to 2 pounds, 1 1/2 to 2 inches thick)
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked pepper
1/2 teaspoon granulated garlic
1 teaspoon dried minced onion
2 sprigs rosemary or thyme (optional)
2 teaspoons canola oil
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[@HamiltonStandard]

Great idea! Affordable, flavorful champion of braises and pot roasts now levels up. It's on the menu this week. Thanks!

[@jayfog34]

Nice job 👏🏼 looks delicious, I gotta give this a try 🤤

[@DarkSlushie]

I've been cooking my chuck roasts like this for years! Super tasty and affordable.

[@markbeiser]

I only just started doing this recently, and while it is slightly chewier than a ribeye or strip steak, there is more flavor, so I enjoy the chew.

[@DexterGraphic]

This is a nicely done video. It's pretty much what I do, except for the herbs and canola oil. I use only koshering (which refers to grain size) salt for seasoning and ghee for searing.

[@rodneypratt4324]

My wife has cooked us that it is absolutely delicious I highly recommend it

[@user-rd8me6pv5i]

Вкусно готовите...сочное мясо! Спасибо за рецепт.👍👍Delicious cooking ... juicy meat! Thanks for the recipe.

[@cliffvictoria3863]

I like to double seal vacuum bags for long cooks. You don't want a leak.

[@davidrust1122]

What temperature should you cook it at for 24 hours?

[@thebrushhawg]

If you cant taste the off flavor of canola oil i have to question your palate.

[@hardtruth2039]

Our favorite is 130 degrees for 36 hours. Just simple salt and pepper.

[@davidrust1122]

How about for 24 hours? What temp?

[@davidrust1122]

How about 24 hours at 130 degrees?

[@JonathanKirkland]

Covering a great piece of meat with Canola oil? You do not need seed oils to sear a steak. Stick with the meat and go research what seed oils do for your health.

[@cezino10001]

CANOLA OIL???!!☠️😢. Seriously??? Such a delicious place of meat to ruin it with poison! Shame.

[@hackinglife9710]

Bro exactly!!! How about beef tallow

[@nrothe2898]

The sear on the steak has a higher chance of killing you than canola oil, nerd

[@joshw7974]

​@@nrothe2898yeah have fun eating literal motor oil

[@adamlee3789]

No canola for me either, I use lard regularly. If it's pork, coconut oil.

[@adamlee3789]

​@@hackinglife9710or old school lard!

[@davidrust1122]

I missed it first time. 131 for 24 hours. Sorry to waste your time.