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The Secret ULTIMATE Steak: Chuck Roast

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

  1. Chuck roast
  2. Salt – 2 teaspoons (for seasoning the chuck roast)
  3. Mini potatoes – 25 to 30 pieces
  4. Melted butter – 3 tablespoons (for brushing the potatoes)
  5. Extra virgin olive oil – approximately 3 tablespoons (for drizzling on the potatoes)
  6. Black pepper – 1 tablespoon (for seasoning the potatoes)
  7. Italian seasoning – 1 tablespoon (for seasoning the potatoes)
  8. Rosemary sprigs – for basting the steak
  9. Cooking oil – 1 tablespoon (for searing the steak)
  10. Butter – 4 tablespoons (for basting the steak during searing)
  1. 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.
  2. 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.
  3. 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.
  4. Searing the Steak:
    • Heat a cast iron pan and sear the steak with oil.
    • Add butter and rosemary for flavor.
  5. Creating the Sauce:
    • Use the sous vide liquid to make a sauce by reducing it in a pan.
  6. 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.