Perfectly Reverse Seared Chuck Roast: Tender & Juicy Every Time

Рет қаралды 999

3 ай бұрын

In this comprehensive guide, discover the secrets to achieving the juiciest and most tender reverse seared chuck roast you've ever tasted! Join us as we walk you through the step-by-step process, from selecting the perfect cut of meat to mastering the reverse searing technique for optimal flavor and texture. Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow instructions and expert tips will ensure your chuck roast turns out perfectly every time. Say goodbye to dry and tough roasts - it's time to elevate your cooking game with this ultimate reverse searing tutorial!
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Perfectly Reverse Seared Chuck Roast: Tender & Juicy Every Time • Perfectly Reverse Sear...
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Sizzling Steak Frites with Flavorful Chimichurri Sauce | Blackstone Griddle Cooking
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⭕️INGREDIENTS
~ Chuck Roast (choice or prime) with a lot of marbling (grains of fat)
~ Seasoning Salt
~ Coarse Sea Salt/Kosher Salt
~ Stick of Butter
~ High temp Cooking Oil
~ 3 to 4 Sprigs each of Fresh Rosemary & Thyme
~ 4 to 5 smashed Garlic Cloves
~ 1 Shallot sliced or quartered
~ Butchers Twine (optional)
👨🏾‍🍳ABOUT ME
I have been cooking professionally for over 25 years in hotels, restaurants and doing private catering/personal chef work. Although I do not have a culinary degree I have been classically trained by master chef's. I have been head of culinary operations at two well known hotel brands as and Executive Chef for more than 15 years. I'm currently working as a Executive Chef. I'm a father of three. A husband and a grandfather of two.
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On my Cooking and Grilling with Karl channel you'll learn how I do simplified restaurant quality recipes with step by step easy to follow
instructions. I will also throw in a food review of a local restaurant in my area every now and then.
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Пікірлер: 24

@mamaandpapajoe Ай бұрын

I love the versatility of the Chuck roast. When you've got a really well marbled roast, this is an awesome way to cook it. Great vid.

@CookingGrillingwithKarl Ай бұрын

Thank you. I’m going to do a Sous Vide chuck roast finished by searing soon

@carrierobinson4796 3 ай бұрын

Looks delicious!! Nicely done.

@dedelin4356 3 ай бұрын

Oh man, that looks amazing! Another great recipe!

@CookingGrillingwithKarl 3 ай бұрын

Thanks for watching.

@MixinwithRobin 3 ай бұрын

THis Chuck Roast looks like art in your video. Very delicious. Great job on your video.

@adventuresoftherobinsons1704 3 ай бұрын

Looks good

@kevinwhite7657 3 ай бұрын

Looks beautiful! Gotta try it now. Subscribed

@CookingGrillingwithKarl 3 ай бұрын

Thanks for watching and subscribing

@karlhrobinson 3 ай бұрын

Love steak

@RakinnYT 3 ай бұрын

I clicked instantly 😂

@CookingGrillingwithKarl 3 ай бұрын

Thanks for watching

@JFerdousShishir 3 ай бұрын

your content quality is good , keep it up .yummy

@CookingGrillingwithKarl 3 ай бұрын

Thanks for your comment

@Jason_Moorhees 3 ай бұрын

Looks nice. Although this isn’t reverse seared. Reverse searing is when you cook the meat low and slow to the temperature you want first. Then sear hot and fast at the end just to get a crust. I recommend sous vide for 24 hours and then pat dry and sear hot and fast on each side. A minute or less. It’s amazing that way.

@CookingGrillingwithKarl 3 ай бұрын

I did cook the roast at 275 until it hit 125 degrees and then I seared it

@ekot0419 3 ай бұрын

Reverse sear for 1.5 hours only? I am not sure if I want to try that. Now that chuck roast is the price of rib Eye before the inflation. I have to Sous vide at 129.5 for 24+ hours to have the same tenderness of Rib eye. I just feel that it is still chewy if you only reverse sear for 1.5 hours.

@CookingGrillingwithKarl 3 ай бұрын

My Instant Pot does Sous vide and I plan on trying that method. I’m still able to find Chuck roast under $6 per lb.

@ekot0419 3 ай бұрын

@CookingGrillingwithKarl that's good for you. How is your experience with reverse searing? I asked because I know that it is a tough cut. Not denver steak. Chuck Roast. It is tender like a prime rib if you sous vide for 23 hours. I personally like 48. But honestly. Get a sous vide instead. Cost about 100 bucks. Best to use it on cheap cuts. Saves money. Using instant pot. Issue is temperature control. If you can control temperature. You can control the doneness of the meat. And cooking in such a low temp for a long time also tenderize the cut in a very dramatic manner.