How to Sous Vide Pot Roast Recipe and Guide

[@ChristopherFalletta-rh9jf]

Thanks for the tips I want to try A chuck roast with Lipton onion soup in the suvid bag and cook the vegetables the same way.

[@rudysmith6293]

A superb presentation! Thank you!

[@ADR-j9m]

A great "nuts and bolt" instruction video. Thanks!

[@AmazingFoodMadeEasy]

Thanks for the kind words!

[@christao5913]

Thanks for putting these videos out. Really enjoy them. Do you find that the amount of salt you use in long cooks like pot roasts can affect the texture of the meat? I feel like sometimes when cooking a salted chuck roast for 24-48 hours the texture comes out too ham-like like it's been cured.

[@AmazingFoodMadeEasy]

I agree that sometimes it can change the texture of the meat. I personally find it a little "beefier" tasting, so I don't mind, but some people don't like it. If that's the case you can just use less salt, or omit the salt until the searing / serving stages. I talk a little more about it here: www.amazingfoodmadeeasy.com/info/sous-vide-tips-and-tricks/more/sous-vide-and-salt