**The Art of Cooking a Chuck Roast**

To trust this whole thing back together, you want to start in the middle and tie it out. I wrap this guy around about three or four times, a little franken roast - this is the dark underbelly, but you'll see I've got a good side to it too, and this guy's going to get covered up in our herb crust, and you'll never know the difference. It's a big hunk of chuck, okay? Now that we have a roast, it's beautiful - it's trust ready for searing.

What that pre-sear is going to do is add a ton of flavor that's going to develop as it cooks. Get a nice big heavy pan over high heat, medium-high heat, and add a good amount of oil. You're just going to set the roast right in there - gonna take probably anywhere from six to ten minutes to get a nice deep dark crust on all the edges. You won't overcook it; it's a very big piece of meat. As soon as you get that nice deep dark crust, just take the roast out. You can add a little more oil if you want, and then throw some crushed garlic, some herbs in there - I just like to toast my herbs, toast some garlic, and put that in the bag with the roast as it cooks.

So we've got a roast; it's trust it's seared it's ready for cooking. So we've got a beautiful piece of meat - it's got lots of different muscles, some are very tender, some are very tough. And that's where sous-vide and cooking medjool really shines. I could pick any doneness I want for this guy; I'm going to pick a nice medium about 136 degrees Fahrenheit, and we're gonna cook it for 18 hours - that will make sure tough cuts become really, really tender.

Since this chuck roast is about eight pounds, I strongly recommend using a nice heavy vacuum bag. That way, you'll just ensure the bag doesn't break on you, and you're not moving around lifting around. Get them online, and just use the cheapest ziplocs - they're just heavy-duty bags. Since this is going to go overnight, you're going to cover it up; I'm gonna use plastic wrap. Just want to make sure that you don't lose a ton of water due to evaporation while you're cooking all night.

A little note on Dennis of time when cooking a tough cut - so this Chuck is going to be what I would say ready in about 18 hours, but you can actually leave it in for up to two days or the total of 48 hours. So it's been about 18 hours, and we're gonna take our roast out, and you'll see that there's a bunch of liquid in the bag - that's good stuff; keep it. We're going to turn that into a really sexy jus in no time.

So I'm gonna take a hot pan, dump all the back juices and herbs and garlic in there. Let it cook down, get rid of all the water, and then it's going to start to sizzle and fry - and it's going to get nice and dark. Either add wine stock or water something to deglaze it; I'm just gonna have stock. Add a little bit at first so nothing sticks on the bottom of the pan, and let it simmer in deglaze for a few minutes. Strain it, season it - that's it, super easy.

So we've got this - it's real beautiful. It's ready to go; we're just gonna put it aside and get back to the roast. We're going to get a nice beautiful herb crust on it. Salt pepper and rosemary are good amounts of salt pepper nothing to it egg white serves one purpose, and that's to bond the rub to the roast. Take our egg white, whip it up, whisk it up really good - nice and fluffy. Brush it on the rest; wrinkle our rub nice and even. That's where that egg white comes in handy.

Whenever you're ready to serve your Roast, we're going to set the oven to 475 degrees Fahrenheit pop that guy in the oven, and just keep an eye on it - till the outside looks real good, you know the insides perfectly cut tender. Don't have stress about that; you're just watching the outside. It's ready to slice.

So you've got your big beautiful crusty roast. Leave the strings on this rib roast the entire time - boy is that like good. You've got one muscle to muscle, three muscles for muscle - they're all beautiful, and they're all super tender mmm sounds super good.

"WEBVTTKind: captionsLanguage: enalright guys check out these beautiful cuts of meat over here we have a lovely tasty tender prime rib and over here we have its lesser-known ugly little cousin Chuck it's way cheaper than a prime rib but chuck is actually very similar in a lot of ways to prime rib so there's 13 ribs in a cow the first five ribs start at the front where the Chuck is and they continue on to be prime rib so they're very very similar the only difference is Chuck comes with all these tender muscles but it also has some very tough ones in there too and a tough ones we're actually going to contribute a lot of flavor and a lot of lovely texture we just have to cook it a long time today we're going to cook this sous-vide and unlock a lot of that potential that Chuck has so chuck comes in lots of different sizes if you go to your meat counter and you just ask them so you got chuck steaks but I was hoping you could give me you know from that ribeye End those first few ribs like a big dirty hunk and I'm gonna trust it up and make a nice centerpiece roast out of it sounds good so if you go to your meat counter and you just ask them and I have a six pound Chuck row I'll give you something like this so big old hunk of Chuck and we're gonna turn it into something much better than a prime rib in my opinion okay let's press it up so if you look at the chuck you'll see you've got these big hunks of fat in there and that's totally fine if you want to leave them in there but because I want a nice beautiful chuck roast and I don't want to slice nice and easy I'm gonna cut it out so what I'm gonna do is separate a couple of the muscles press it back together and I'm going to end up with something more uniform easier to handle easier to carve and it's gonna look sexier really really simple I'm actually gonna take a little bit of this tough silver skin off first and then from here start to cut and pull cut pull cut from this fad I want to cut a hundred percent of the fat out big chunks whoop I'm just going to put this guy kind of where it looks like he's going to even out the roast how about that that looks pretty good I'm just going to trust this whole thing back together you want to start in the middle and tie it out I wrap this guy around about three or four times a little franken roast this is the dark underbelly you'll see I've got a good side to it though and this guy's going to get covered up in our herb crust and you'll never know the difference it's big hunk of Chuck okay now that we have a roast is beautiful it's trust ready for searing and what that pre-sear is going to do is add a ton of flavor that's going to develop as it cooks get a nice big heavy pan about high heat medium-high heat add a good amount of oil and you're just going to set the roast right in there gonna take probably anywhere from six to ten minutes to fear the whole roast on all the edges you're not going to overcook it it's a very big piece of meat as soon as you get that nice deep dark crust just take the roast out you can add a little more oil if you want and then throw some crushed garlic some herbs in there I just like to toast my herbs toast some garlic and then put that in the bag with the roof as its cook so we've got a roast it's trust it's seared it's ready for cooking so we've got a beautiful piece of meat it's got lots of different muscles some are very tender some are very tough and that's where sous-vide and cooking medjool really really shines I could pick any doneness I want for this guy I'm going to pick a nice medium about 136 degrees Fahrenheit and we're gonna cook it for 18 hours and that will make sure tough cuts become really really tender since this chuck roast is about eight pounds I strongly recommend use a nice heavy vacuum bag that way you'll just ensure the bag doesn't break on you and you're moving around lifting around get them online and just the cheapest ziplocs they're just heavy-duty bags okay since this is going to go overnight you're going to cover it up I'm gonna use plastic wrap super straightforward you just want to make sure that you don't lose a ton of water due to evaporation while you're cooking all night a little note on Dennis of time when cooking a tough cut so this Chuck is going to be what I would say ready in about 18 hours but you can actually leave it in for up to two days or total of 48 hours so it's been about 18 hours so we're gonna take our roast out and you'll see that there's a bunch of liquid in the bag that's good stuff keep it we're going to turn that into a really sexy jus in no time so I'm gonna take a hot pan dump all the back juices and the herbs and the garlic in there you let it cook down get rid of all the water and then it's going to start the sizzle and fry and it's gonna get nice and dark right when it's there you're going to either add wine stock water something to deglaze it I'm just gonna have stock I'm gonna add a little bit at first so now nothing sticking on the bottom of the wrist and let it simmer in deglaze for a few minutes strain it season it that's it super easy so we've got this you it's real beautiful it's ready to go we're just gonna put it aside and get back to the roast so we're gonna get a nice beautiful herb crust on it salt pepper and rosemary it goes a little Bowl good amount of salt pepper nothing to it egg white serves one purpose and that's to bond the rub to the roast so take our egg white whip it up whisk it up really good nice and fluffy we're gonna brush it on the rest wrinkle our rub nice and even and you'll see that rub is just going to stick to that roast right off the bat that's where that egg white comes in handy and whenever you're ready to serve your Rose we're going to set the oven to 475 degrees Fahrenheit pop that guy in the oven and just keep an eye on it so you're just going until the outside looks real good you know the insides perfectly cut tender you don't have stress about that you're just watching the outside it's ready to slice so you know how we trusted a bunch we got this big beautiful crusty roast I'm gonna leave the strings on this rib roast the entire time boy is that like good so you've got you know one muscle to muscle three muscle for muscle they're all beautiful they're all super tender mmm sounds super good thanks for watching I know that was a ton of information and now you know everything there is to know about chuck roast and how to cook them with jewel so go to chefsteps com order yourself a jewel happy holidays youalright guys check out these beautiful cuts of meat over here we have a lovely tasty tender prime rib and over here we have its lesser-known ugly little cousin Chuck it's way cheaper than a prime rib but chuck is actually very similar in a lot of ways to prime rib so there's 13 ribs in a cow the first five ribs start at the front where the Chuck is and they continue on to be prime rib so they're very very similar the only difference is Chuck comes with all these tender muscles but it also has some very tough ones in there too and a tough ones we're actually going to contribute a lot of flavor and a lot of lovely texture we just have to cook it a long time today we're going to cook this sous-vide and unlock a lot of that potential that Chuck has so chuck comes in lots of different sizes if you go to your meat counter and you just ask them so you got chuck steaks but I was hoping you could give me you know from that ribeye End those first few ribs like a big dirty hunk and I'm gonna trust it up and make a nice centerpiece roast out of it sounds good so if you go to your meat counter and you just ask them and I have a six pound Chuck row I'll give you something like this so big old hunk of Chuck and we're gonna turn it into something much better than a prime rib in my opinion okay let's press it up so if you look at the chuck you'll see you've got these big hunks of fat in there and that's totally fine if you want to leave them in there but because I want a nice beautiful chuck roast and I don't want to slice nice and easy I'm gonna cut it out so what I'm gonna do is separate a couple of the muscles press it back together and I'm going to end up with something more uniform easier to handle easier to carve and it's gonna look sexier really really simple I'm actually gonna take a little bit of this tough silver skin off first and then from here start to cut and pull cut pull cut from this fad I want to cut a hundred percent of the fat out big chunks whoop I'm just going to put this guy kind of where it looks like he's going to even out the roast how about that that looks pretty good I'm just going to trust this whole thing back together you want to start in the middle and tie it out I wrap this guy around about three or four times a little franken roast this is the dark underbelly you'll see I've got a good side to it though and this guy's going to get covered up in our herb crust and you'll never know the difference it's big hunk of Chuck okay now that we have a roast is beautiful it's trust ready for searing and what that pre-sear is going to do is add a ton of flavor that's going to develop as it cooks get a nice big heavy pan about high heat medium-high heat add a good amount of oil and you're just going to set the roast right in there gonna take probably anywhere from six to ten minutes to fear the whole roast on all the edges you're not going to overcook it it's a very big piece of meat as soon as you get that nice deep dark crust just take the roast out you can add a little more oil if you want and then throw some crushed garlic some herbs in there I just like to toast my herbs toast some garlic and then put that in the bag with the roof as its cook so we've got a roast it's trust it's seared it's ready for cooking so we've got a beautiful piece of meat it's got lots of different muscles some are very tender some are very tough and that's where sous-vide and cooking medjool really really shines I could pick any doneness I want for this guy I'm going to pick a nice medium about 136 degrees Fahrenheit and we're gonna cook it for 18 hours and that will make sure tough cuts become really really tender since this chuck roast is about eight pounds I strongly recommend use a nice heavy vacuum bag that way you'll just ensure the bag doesn't break on you and you're moving around lifting around get them online and just the cheapest ziplocs they're just heavy-duty bags okay since this is going to go overnight you're going to cover it up I'm gonna use plastic wrap super straightforward you just want to make sure that you don't lose a ton of water due to evaporation while you're cooking all night a little note on Dennis of time when cooking a tough cut so this Chuck is going to be what I would say ready in about 18 hours but you can actually leave it in for up to two days or total of 48 hours so it's been about 18 hours so we're gonna take our roast out and you'll see that there's a bunch of liquid in the bag that's good stuff keep it we're going to turn that into a really sexy jus in no time so I'm gonna take a hot pan dump all the back juices and the herbs and the garlic in there you let it cook down get rid of all the water and then it's going to start the sizzle and fry and it's gonna get nice and dark right when it's there you're going to either add wine stock water something to deglaze it I'm just gonna have stock I'm gonna add a little bit at first so now nothing sticking on the bottom of the wrist and let it simmer in deglaze for a few minutes strain it season it that's it super easy so we've got this you it's real beautiful it's ready to go we're just gonna put it aside and get back to the roast so we're gonna get a nice beautiful herb crust on it salt pepper and rosemary it goes a little Bowl good amount of salt pepper nothing to it egg white serves one purpose and that's to bond the rub to the roast so take our egg white whip it up whisk it up really good nice and fluffy we're gonna brush it on the rest wrinkle our rub nice and even and you'll see that rub is just going to stick to that roast right off the bat that's where that egg white comes in handy and whenever you're ready to serve your Rose we're going to set the oven to 475 degrees Fahrenheit pop that guy in the oven and just keep an eye on it so you're just going until the outside looks real good you know the insides perfectly cut tender you don't have stress about that you're just watching the outside it's ready to slice so you know how we trusted a bunch we got this big beautiful crusty roast I'm gonna leave the strings on this rib roast the entire time boy is that like good so you've got you know one muscle to muscle three muscle for muscle they're all beautiful they're all super tender mmm sounds super good thanks for watching I know that was a ton of information and now you know everything there is to know about chuck roast and how to cook them with jewel so go to chefsteps com order yourself a jewel happy holidays you\n"