Is This BETTER (and Cheaper) Than Prime Rib?!

[@ParableFig_JLynn87]

Thank you so much! Ketovore coming from plant based diet and struggling to cook meat that tastes good and not boring. Your videos are a huge help! Especially love that you have ones that are dairy and pork free.

[@ChrisCookingNashville]

I'm glad you're finding my recipes helpful! I'm all about making things tasty. Here to help anytime. So glad you’re here with us. 😊

[@martykirby7311]

I do chuck roasts once a week, i do 133° for 36 to 48 hours though. To me it's closer to prime rib going longer. I've done a couple for 24 hours but just didn't like the texture as much.

[@ChrisCookingNashville]

👍🏼

[@AshTaylorcountry]

This recipe was INCREDIBLE! 🙌🏻Plus love having Cindy in the kitchen. So fun! 🤩

[@cindydemanche3839]

I had a blast, thank you both! ❤❤

[@ChrisCookingNashville]

Glad you enjoyed it babe! Cindy is a real treat to have around. 😊

[@cindydemanche3839]

@@ChrisCookingNashville thank you Chris!

[@ChrisCookingNashville]

Thank YOU 😊❤️

[@angelakay1001]

I made this today (sous vide for 22 hours at 133 degrees as you recommended) and it was FLAWLESS! What a game changer. We are eating strict carnivore for the months of January & February. Since we won't be adding any carbs until March, we will have to wait to try the horseradish cream sauce. I did add juice from the sous vide bag back into the cast iron pan drippings and reduced by a third. I was out of beef gelatin so that was omitted from the au jus...but I livened it up with Meat Church Blanco Seasoning and it was just the punch of extra flavor the meat needed. Thank you for investing the time to make this video and share your carnivore culinary creating with all of us. YOU ARE A TERRIFIC CHEF!

[@ChrisCookingNashville]

So awesome to hear you loved it! It makes me so happy when people enjoy my food!

[@lowcarbspin]

Looks amazing! How about a Chris Cooking Nashville Restaurant? It would be worth the trip to Nashville. So much fun to watch you and Cindy together ❤❤❤❤

[@cindydemanche3839]

Thank you Karen!

[@ChrisCookingNashville]

Thanks so much. 😊😊😊

[@SanJoseDale]

Chris, this simply blew me away. I cook Chuck all the time, usually as faux brisket, or braised. I never considered this method. We just ate this, unbelievable! Every bit as good as the Rib Eye we usually make but 1/4 the price. This is your best yet! Your sir are a wizard.

[@ChrisCookingNashville]

Thanks! Glad you enjoyed it. 😊😊😊

[@lq4657]

I put it in slow cooker on high for 8 hours. We eat the meat, the dogs get the juice in their food each meal! Amazing. Freeze in small bags for easy access.😮

[@ChrisCookingNashville]

@@lq4657 that would be a pot roast. Still a great way to eat it. But a totally different dish.

[@rancancookcanoy9768]

Chris another great video. Will have to try this. Thank you guys for sharing this. Have a blessed weekend .

[@ChrisCookingNashville]

Glad you enjoyed it! Hope you have a great weekend too my friend!😊

[@wyntersynergyundignified]

Yum! At some point in the last couple months, I discovered my own blend of tomato sauce, sour cream, worcestershire sauce, horseradish and salt is perfect for a dirty carnivore shrimp dip, and i had it with hamburger patties last night. Delicious. Looking forward to trying your aioli blend!

[@cindydemanche3839]

It was awesome!

[@ChrisCookingNashville]

Sounds amazing, I'm a big fan of dirty carnivore-style recipes.

[@patvaughn9987]

Chris, could you please give us some tips on how to pick out the best chuck roasts for this method. We’ve had mixed results because some roasts are just tough. Thanks!

[@ChrisCookingNashville]

@@patvaughn9987 great idea. I’ll see what I can do. 😊

[@anitabellefeuille7362]

I read the title of this and thought I wonder if it’s Chuck? Sure enough my son and I usually buy a Chuck roll and cut it into steaks and vacuum pack it in meal size portions in the freezer. We sous vide it for 22-24 hours usually at 133°F. Next time I am going to try a dry brine, and your sauces. It is a great way to do steak night.

[@ChrisCookingNashville]

Yes, Chuck roll is a great budget cut! 👍🏼

[@SheCreatesStuff2]

I'm not sure, yet, what cut it is. However, I discovered that tri-tip beef rules! It's cheaper and as good to me as prime.

[@Carnivore1959]

He used chuck roast

[@SheCreatesStuff2]

@@Carnivore1959 yep, I saw that. Tri-tip is better straightup. Cook it just like prime rib. You can even age it in a good fridge with salt rubbed on both sides.

[@ChrisCookingNashville]

Tri-tip is a different cut that requires a different treatment. Not better. Just a different cut which creates a different product. For this method I actually believe chuck to be much better. Tri tip does not have the fat content and texture to imitate a prime rib.

[@SheCreatesStuff2]

@@ChrisCookingNashville Well, I used to buy only rib eyes. Now I buy TT and I prepare it and cook it the exact same way. It is tender and delicious. I cook it in my Ninja XL on the grill plate that it comes with. JS

[@ChrisCookingNashville]

As long as you enjoy it that’s all that matters.

[@jev2857]

SO SO SO cool to see this Collab! Nice to "see" you Cindy!💖💖💖

[@cindydemanche3839]

Thank you!

[@ChrisCookingNashville]

Glad you liked it! 😊

[@karenreaves3650]

The Chuck Roast looks delicious Chris exquisite.

[@cindydemanche3839]

I can say first hand, it was delicious!

[@ChrisCookingNashville]

Thank you! 😊❤️

[@karenreaves3650]

@@cindydemanche3839 I think I am jealous. 😊

[@cindydemanche3839]

@@karenreaves3650Chris and Ash are the best too

[@ChrisCookingNashville]

😊❤️

[@janellesobaskie3288]

Awesome recipe! Love to see Cindy and Guinea Pig! I really need to try this with a cheap cut of meat. ❤❤❤🥩🥩🥩

[@cindydemanche3839]

Thank you, we had a great time!

[@ChrisCookingNashville]

Chuck roast is great for this. Wouldn’t recommend other cheaper cuts though as the chuck is uniquely made for achieving this effect. Something like a top round or bottom round I wouldn’t expect a very good outcome.

[@Chrissy0325]

Looks delicious as usual. Thanks for the recipes! Looking fwd to the coconut shrimp! Yum. Funny but I just got back from the store and when you mentioned horseradish, I realized DUH that is what I went to get and forgot lmao.

[@ChrisCookingNashville]

Haha, happens to the best of us! 😊

[@katrinac469]

Drooling, that looks so good!!!

[@ChrisCookingNashville]

Glad you think so! 😊

[@jujube2407]

Willing to try anything once ❤️ feels like everytime i try to mess with chuck I get "pot roast" lol 😆 this looked good Chris!

[@ChrisCookingNashville]

The sous video is vital for avoiding the pot roast outcome. Lol

[@sherieragan765]

Very much enjoyed watching this content! Awesome cutting/serving board! 🖖🏻👍🏻😘🙏🏻

[@ChrisCookingNashville]

Thanks, glad you liked it! 😊👍🏼

[@andir7854]

How fun to have Cindy on!!

[@cindydemanche3839]

It was so much fun!

[@ChrisCookingNashville]

She was great! 😊

[@cindydemanche3839]

@@ChrisCookingNashville Thank you!

[@ChrisCookingNashville]

😊❤️

[@susandavis5833]

Wow! Looks delicious. I've had no luck with getting chuck roast tender enough without pressure cooking it. I must be doing something wrong. Maybe not get it dry enough?? ❤ your channel and recipes!

[@cindydemanche3839]

That Chuck roast was delicious!!

[@ChrisCookingNashville]

Depends on how you’re cooking it and for how long as well as the chuck roasts you’re choosing and how much intramuscular fat you have. For this kind of roast being medium rare a sous vide is the easiest way because you can cook up to 48 hours to continue tenderizing it. If you’re doing pot roast in a pressure cooker, slow cooker, or braising pot in the oven and it’s not tender it’s because you’re not cooking long enough to break down the meat fibers.

[@susandavis5833]

@ChrisCookingNashville Thank you. I was thinking maybe quality of the meat. I try to get fatty for flavor and it's more tender I think.

[@ChrisCookingNashville]

Yes fatty is better but it’s the intramuscular fine lines of fat rather than the big chunks of white fat that will make the most difference. 😊

[@MissionKeto]

Love love love Cindy! Great video!

[@cindydemanche3839]

Awwww, thank you both!!

[@ChrisCookingNashville]

Thanks for watching! Cindy is the best. 👍🏼😊

[@audreystarr6166]

Oh I'm SOOOO ready to do this

[@ChrisCookingNashville]

Hope you enjoy! 😊

[@ChaosCarnivore]

Thanks guys!! Such an awesome collab and meal!! Coming for that shrimp cindy!!!!

[@ChrisCookingNashville]

Glad you liked it! 😉

[@dkcN0va2109]

Very cool colab, Chris! (Have you considered making a turkey demi-glace for Thanksgiving? It's very intense flavor-wise, but easily made Carnivore. I did a demi-glace last Thxgiving, with a deboned turkey (that part I'm not doing again; so much work), and your Carnivore mashed potatoes. 👍

[@ChrisCookingNashville]

Thanks so much. I’ll probably do my carnivore Thanksgiving turkey gravy but I do enjoy demi-glace as well.

[@lfb0]

Thank you for using a sous vide. I’d love to see more sous vide recipes, if possible. Thanks!!

[@ChrisCookingNashville]

Sous vide is the best! 😎👍🏼

[@andreaonslow989]

I think you are wonderful and I love your recipes. My slight niggle would be that people who are unable to afford prime rub will be most likely to be unable to afford some of the kitchen equipment you use, in this case the su-ve. I'm not even sure what that is, but I'm a little ignorant as I live on Ynys Mon/ Anglesey off the coast of North Wales. My cooking alliances consist of an Aga, a convector microwave, and a hob. So my question is how can I make your beautiful recipe with the equipment I have at hand? Thank you for all your vids though. They are inspirational ❤ xxx

[@ChrisCookingNashville]

Oven instructions are on the recipe card as I said in the video.

[@karenreaves3650]

@@andreaonslow989 I use the oven, the way Chris seared it looks like it was cooked on a grill. I have noticed I have purchased items for carnivore and then rarely use them. I make brisket every month half in the oven 250 degrees half in the crock pot, I am addicted to brisket the fat is delicious, my freezer is full of silicon bags, it is very affordable and so is chuck roast.

[@ChrisCookingNashville]

👍🏼

[@andreaonslow989]

@karenreaves3650 awwwhhh thank you. I will definitely take a leaf out of your book, and do something similar 😊

[@ChrisCookingNashville]

.

[@dawnwolfe6541]

Thanks for another great video. ❤ I love horseradish.

[@ChrisCookingNashville]

Glad you enjoyed it! 😊

[@julieburns7973]

Thank you

[@ChrisCookingNashville]

Anytime 😊👍🏼

[@richardwilliamswilliams]

Good morning neighbors, from Copperhill Tn. 😊😊

[@ChrisCookingNashville]

Howdy neighbor! 👋😊

[@Believe30]

Did you forget the lemon in the horseradish sauce?

[@ChrisCookingNashville]

Nope I don’t use any

[@Nikepo]

Hey Chris how long do you sear on each side. I tried to sous vide chuck roast and it was tough, way less hours the what you suggest (17 hours) Also they said sear 1 minute per side and that didn't get the color they were getting. Even a rough estimate would help. Thank you for the recipe, looks so delicious!

[@ChrisCookingNashville]

Hey no worries. I probably did between 30 and 90 seconds on each side but my skillet was VERY hot and the surface was patted very dry to make it easier to sear. If the surface is wet it will take forever to get a sear. Also letting it cool to room temp before searing ensures you don’t cook it more. I wouldn’t go less than 20 hours on a sous vide chuck for this personally as it’s just not enough to get the meat fibers broke down the way I like it. Also look for a well-marbled roast. The big white chunks of fat don’t do much but the small striations of fat all through the meat are vital in getting the best result if possible.

[@Nikepo]

@@ChrisCookingNashville Super helpful!!! Thanks so much!

[@ChrisCookingNashville]

Anytime 😊

[@martykirby7311]

Try 36 to 48 hours.. much better in my opinion 😊

[@ChrisCookingNashville]

.

[@mcbroker1]

dont have a suevi or what ever it is and cant afford one

[@ChrisCookingNashville]

Like I said in the video you can use an oven and the instructions are on the recipe card.

[@MrsNewtonsBigFamilyBigNoise]

​@ChrisCookingNashville Thank you I was wondering what to fo as well

[@ChrisCookingNashville]

👍🏼

[@loribrick123]

I love chuck..I wonder if I can do this in my insta pot within manual with no lid

[@barkingsquirrel7166]

If your Instant Pot has a Sous Vide function, you can sous vide anything that will fit in the pot. Why no lid? You can use the regular lid or the glass lid [if you have one].

[@ChrisCookingNashville]

If it has a sous vide function it should work 👍🏼

[@sharonrose1226]

So, HOW do I make this in the oven? I don’t have a sous vide. I know you said it can be done, but didn’t give details. Thank you!

[@ChrisCookingNashville]

Full instructions are on the recipe card on my website. www.chriscookingnashville.com/recipe-cards

[@MrsNewtonsBigFamilyBigNoise]

Hiiii lady I loveee your shirt

[@cindydemanche3839]

Thank you!

[@ChrisCookingNashville]

😊

[@LynetteBunBun]

Chris I was wondering if you know of any alternatives that are gluten-free to worstesheire sauce. As my bf is celiac it would be lovely to know.

[@ChrisCookingNashville]

Here’s an article that might help you find one. 😊 www.celiac.com/celiac-disease/top-brands-of-gluten-free-worcestershire-sauce-r5363/

[@CarnivorousGrama]

Cindy! Nice collab.

[@ChrisCookingNashville]

She’s so much fun to cook with!

[@KetoSimple]

Yay for the guinea pig!

[@ChrisCookingNashville]

Yes! Brian was a star. Lol

[@wendyhammett]

I only eat chuck and I sous vide mine for 32 hour.

[@ChrisCookingNashville]

@@wendyhammett 👍🏼

[@CarnivoreKay]

That looks yummy 😋

[@ChrisCookingNashville]

Thank ya kindly! 😁❤️

[@nancyristow5412]

I wish we had found this recipe before we smoked a chuck roast last night and didn’t like it! 😵‍💫 Have you found a Worcestershire sauce that doesn’t have molasses, sugar, or corn syrup in it?

[@ChrisCookingNashville]

Honestly it’s probably best to make your own if you’re trying to cut out those last trace amounts of that stuff. It’s tough to find one without it.

[@lovesJesus448]

❤Great job Chris! And Cindy!❤hey everybody please ask Jesus into your heart today as your Lord and Savior while you still have time ❤

[@ChrisCookingNashville]

I'm glad you enjoyed the video. 😊