Have you ever wondered how to transform tough, budget-friendly meat into a tender, mouth-watering delight? Well, let me share my culinary triumph with you! Picture this: I’m strolling through the grocery aisles, contemplating my dinner plans. I craved some lean protein but without a hefty price tag. “No fancy cuts tonight,” I mused, “my wallet demands modesty.”
At the meat section, my eyes first landed on the beef tenderloin. Oh, the luxury of it! But at $60 for a mere two pounds, my budget-conscious mind immediately steered me away. “Remember the Beef Wellington night? Heavenly, but not for today,” I chuckled to myself.
Then, there it was – the chuck roast. A cut often overlooked for its toughness. My last encounter with it was a chewy ordeal. Yet, the affordability was too tempting to ignore. With a creative spark, I grabbed it. “Let’s make this chuck roast sing a different tune,” I thought, ready to embark on a culinary adventure. Stay tuned as I reveal the secrets to turning this humble cut into an extraordinary meal! 🥩✨🍽️
Ingredients
- Chuck roast
- Salt – 2 teaspoons (for seasoning the chuck roast)
- Mini potatoes – 25 to 30 pieces
- Melted butter – 3 tablespoons (for brushing the potatoes)
- Extra virgin olive oil – approximately 3 tablespoons (for drizzling on the potatoes)
- Black pepper – 1 tablespoon (for seasoning the potatoes)
- Italian seasoning – 1 tablespoon (for seasoning the potatoes)
- Rosemary sprigs – for basting the steak
- Cooking oil – 1 tablespoon (for searing the steak)
- Butter – 4 tablespoons (for basting the steak during searing)
- Dry Brining Chuck Roast:
- Season the chuck roast generously with salt.
- Place it on a rack above a tray.
- Let it dry brine in the refrigerator overnight, up to 24 hours.
- Sous Vide Cooking:
- Set your sous vide to your preferred steak doneness temperature, like 133°F.
- Place the chuck roast in a bag and cook in the sous vide bath for 24 hours.
- Preparing Potatoes:
- Boil mini potatoes, then cool them.
- Smash on a baking tray.
- Season with butter, olive oil, salt, pepper, and Italian seasoning.
- Bake until golden.
- Searing the Steak:
- Heat a cast iron pan and sear the steak with oil.
- Add butter and rosemary for flavor.
- Creating the Sauce:
- Use the sous vide liquid to make a sauce by reducing it in a pan.
- Final Assembly:
- Slice the chuck roast steak.
- Serve with the crispy potatoes and the sauce.
Enjoy a budget-friendly gourmet meal that showcases the versatility of chuck roast, paired with the comfort of crispy potatoes.