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

I've done this and can vouge for it, it works. These are delicious...when he says they are like ribeye, he is not exaggerating.

136 is very important, as that's the temperature at which most connective tissues begin to melt, which is what makes a chuck roast become so tender. And, YES this does become like a ribeye!

I smoke them for 2-3 hours and then sous vide for 36 hours at 130 degrees and then sear. They are amazing.

Enjoyed your video with my coffee this morning. A trick I use for the zip lock bag to get the air out, is to open it just a little, insert a straw, hold the zip lock part around the straw and and suck out the air and then seal the bag. It gets almost all the air out. Thank you for sharing this video. Have a great rest of your weekend.

I concede that a chuck roast can be cooked to the same doneness and tenderness as a grilled ribeye using the Sous vide and sear method , but it will NEVER taste as good as a genuine ribeye due to the deficiency in FAT content, UNLESS, UNLESS, UNLESS, you Sous vide cook it in beef tallow at a ratio of at least 1:4 by weight in the ziplock bag, (4 oz tallow to 1lb of chuck roast), then you will REALLY experience the flavor of a ribeye. The glory of a grilled ribeye steak is the Maillard reaction created by the heat and smoke of the flaming rendered fat dripping onto the heat source during the sear. A properly tallow saturated chuck steak will finish just like a ribeye. I have similarly cooked chuck roast using the confit method, with the roast submerged in tallow at low temp for an extended period, and then seared at high temp to finish. Superb results !!! I think that my confit method could probably transform even a bottom round into a gourmet meal as well.

A lot of folks seem skeptical about your method, but sous vide has been around a long time and it seems like a great way to turn a tough roast into a perfect steak to me. Your video really nails it, and I am considering getting the same setup since I just started the carnivore diet and cannot afford to eat all the ribeye steak I would like. Thanks for taking the time to create this excellent video. For anyone who thinks paying so much for a sous vide and the container, the Ultra Instant Pot can also sous vide so you don't have to pay extra for this gadget!

Put baking soda on both sides. Make sure you put enough on and rub it in. Let sit for a half hour, rinse well, let dry and cook it to your liking. This is what the Asians do to make their beef and their chicken and pork tender and yes it does work I have had steaks that you can cut with a fork.

I love chuck roast. I cut them in 1/2 to 3/4 inch stake cuts, salt and toss it in the air fryer. Amazing! In 8 to 10 minutes too.

I've been doing chuck like for close to 10 years. I would describe my results more like prime rib. Likewise, I've used both cast iron and a blow torch. But my best results have been in an oven at 450 for 15 minutes. Remember to dry, oil, and season. Fantastic.

I've been cooking sous vide for many years. It really is the best way to do this. FYI, it really is worth investing in a vacuum packager like a FoodSaver or similar, espcially if you sous vide a lot like I do. Best rule of thumb I learned about it is time equals tenderness and temperature equals doneness.

Your video popped up and I watched it. We are a long time fan of sous vide cooking. Even have the same Joule heating unit. We dry brine our chuck roast in the fridge with salt pepper and garlic up to 72 hours. We vacuum bag them and soak in the sous vide 12-16 hours and then sear on the grill. Very tasty. We also dry brine and freeze in the vacuum sealed bag to enjoy later. We’ve done roast up to 2 inches thick with excellent results. Excellent addition to the carnivore diet. Now a subscriber to your channel.

Thank you for your time and expertise. This will help us out tremendously.

My dad got me a Joule a few years ago and I love it. I also have a tub and weighted rack like yours. I got a decent vacuum sealer on Amazon for $45 dollars and it makes a big difference. Highly recommended. I've had great results with steaks, I can't wait to try this chuck roast recipe. You can close the app and the machine will keep running until you unplug it or use the app to shut it off. I did a 36 hour eye of round roast and the app could connect to the machine using the cellular signal. Pretty cool. That looks so good! Thanks for the video.

Don't pour out that juice! Use it to make a pan sauce, there's an amazing amount of flavor in it. I recently sous vide an 18.55lb brisket for 80 hours and the flavor was off the charts. I had two quarts of rendered fat easily that much juice. I didn't bother measuring it because i immediately made a sauce with it, lol. Cook it down in stainless steel or cast iron (I think stainless doesn't impart any of it's own flavors to a sauce like cast sometimes can), then deglaze with red wine or beef stock. Reduce that down while constantly whisking until you get a glossy sheen and it's the thickness you want and that's your sauce. Takes about 5 minutes.

Excellent video here. You have addressed all of the cost concerns with sous vide and made it simple. Try taking the juices from the sous vide bag and putting them in a pot on the stove to make a reduction. This stuff is a giant repository of umami flavor and will make an excellent glaze for your finished steak.

When I became carnivore, I invested in a Dreo Chefmaker which has numerous cooking styles/settings, one of them being sous vide. I put in the temperature probe that is included, add water to a small compartment, push a button and step away till it's done. No having to let it sit...the Chefmaker does it all!!! Mine never come out gray...and I don't have to reverse sear it...it's all done for me!

💥💯I have the equip. and I am definitely going to try this for Fathers Day! TY for the tip!

Massive wast throwing away the juices! You can cook that down into an amazing sauce for your meat!!!!!!!

Just started carnivore, but have been using Sous Vide for a couple of years. It's the best for any cut of meat. I've done chuck steak just as you did, lamb, pork, chicken, and ribeyes, (but for 2-3 hours from frozen). Last week, I put 2 London broil in, one for 24, and the other for 48 hours, cut a chunk out of the middle of both, and brought them to my neighbor's house, (along with ribeyes), for dinner. I served the two, "mystery meats" first, and they had no idea what cut of meat, but were stunned that not only were they the same cut, but that they were London broil. When I do ribeyes for my GF and I, she likes them medium, and I like medium rare. I Sous Vide at 131 degrees, then put mine on the grill for one minute per side, and hers for 2-3. Perfect medium rare and medium.

Vegans don't know what they are missing! Beautiful