Pot roast #2

This is similar to Mom's pot roast, though prepared differently, and is only slightly modified from pot roast #1. The potatoes and carrots were perfect, and the beef was good, not dried out, but not fork tender. I'll have to play around with the sous vide time and temperature, probably higher temperature and longer time to get it super-tender like my pork spare ribs.

I used a boneless chuck "braising steak." It's inexpensive, $ 4.94 for 1.18 lbs. but works fine in this dish because it's cooked for so long.

I cut out one block of fat, but pretty much left everything else the same. Seasoned with salt, freshly ground black pepper and garlic powder.

Into a vacuum sealed bag so it can be cooked in the sous vide, 4 hours at 133°F. Though I think I need to go for a slightly higher temperature and longer cooking. I cook my pork spare ribs for 18 hours at 155°F!

When done, cool the meat in a bowl of cold water, then refrigerate.

When ready to make the pot roast, preheat the oven to 325°F.

Slice 2 carrots and 2 small gold potatoes for two servings. There's probably enough meat for 3 servings, so you could increase the vegetables.

Oil a roasting pan, add the chilled beef and any liquid from the bag, and the vegetables. Season with salt. freshly ground pepper, and garlic powder.

Cook for 20 minutes. Season with soy sauce and add a drizzle of oil.

Cook for 20 more minutes. Flip everything. Season with soy sauce and add a drizzle of oil.

Cook for 20 more minutes (60 minutes total at 325°F).

Serve! I vacuum sealed and froze the other serving. And there was plenty of beef left over for Roscoe (my pug dog).

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This page contains a single entry by Rick Kasguma published on March 19, 2015 3:43 PM.

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