Chuck Roast with Gravy Cooked Super Tender Sous Vide Que
Channel: Fire & Water Cooking
Date: 10/06/2018

This Chuck Roast came out so tender! Usually you have to cook this cut well done to get it this tender. Not with Sous Vide! We cooked this at 135 for 46 hours sous vide and then seared it on a screaming hot charcoal grill! We made an awesome gravy with the bag juices and some onions, peppers, and mushrooms. 

Chuck roast was seasoned with my basic beef rub of kosher salt, coarse ground black pepper, garlic and onion powder. 

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