Meats, Fish & Eggs Cooked Sous Vide

   Here's a sous vide chuck roast I made.  From my understanding you can make the chuck roast tender, and steak like, by cooking lower temps for less time...or you can get a more traditional pot roast texture by going higher and longer.

   Having never had sous vide pot roast I opted to go with the steak-like texture cook.  I added two pads of butter, light salt, light pepper, rosemary and thyme.  I cooked the meat at 131f for 30 hours.  Removed it from the water bath, dried it, heavily salted and cooked on my gas grill at 600f to finish.

   It turned out fantastically tasty!  But it's a very weird thing for me...the chuck roast had a texture that was better than a slow cooked prime rib, the meat was infused with the flavor of the selected herbs...and the flavor was big and pronounced with beef!  But I just kept shaking my head thinking that this isn't what a chuck roast should be like.  My wife kept telling me to stop thinking about it and just enjoy it.  I did really enjoy it, but it is a little strange to me.

   So far everything that I cooked was really quite good.  Will I still use other methods?  OF course...but I'm really enjoying this method of cooking.