This is what your joule videos should be for. Turning harder to cook things into easy and more delicious than traditional good cuts. Anyone can make good prime rib, but it's hard to get juicy turkey or this.

Tried it today, 20h sous vide at 57 Degrees Celsius. Best and most tender roast i have ever had in my life. Thanks so much for the idea. Fantastic recipe!

I just did this recipe/method for a Holiday Party. It turned out perfect. Thank you for all the advice and keep up the great work. Thanks again to ChefSteps.

That looks so good... I can't wait to get my Joule after the holidays. These last few videos have been fantastic and they convinced my wife that Joule is something we need in our house!

I love that you explain how we can buy our meat and what to ask. No ironi, keep up the good work!

I love all the recent Christmas roast videos!

Oh, would love to see a full film on that butchers chart: in break down on all the peices. If you can do it for pork, beef, sheep, chicken. And for different ways, e.g american, french, brittish and so on. I think a lot of you veiwers on both sides of the pond would appriciate that.

Unbelievable. I never thought it possible that I could learn to make this, and the walk through steps I will definitely be putting all to practice on Xmas evex this year's can not wait!

I want this right now. Great video, guys!

This was great information. Thank you for the quality work.

Used my joule. Followed to the letter. And enjoyed this with guests last night. Recipe is definitely a keeper. Tender and tasty.

I am late to the party here but started the cook last night and almost followed the recipe exactly. I forgot to buy fresh rosemary and did the bath with SPG. This is spectacular. It is almost gone. I used the beef better than bouillon to de-glaze the pan when making the gravy. Gravy was the best too. This will replace prime rib for the holidays. I was not happy with the last two prime rib roasts from Costco.

it looks delicious, thank you

Some really excellent educational videos the last few weeks. I've got a cheap chuck roast that was destined for my Instant Pot. I think it's gross cooked that way but my husband likes it. Will do this instead in my Sous Vide Supreme. Truthfully, was planning to adapt the rib roast recipe to do that anyway, but you've saved me from having to look up cooking times or do any other thinking about it.

Looks awesome, did your prime rib with the Joule for Christmas dinner, everyone loved it. Will try this at some point I'm sure.

I marinated a trimmed chuck roast and treated it as I would a skirt steak - searing to medium rare and slicing against the grain on the bias and it turned out great!

This one lives up to the hype. It was bliss.

You can also do a rub and smoke for a couple hours before sous vide to impart some amazing flavors. I've done it exactly this way and smoking, both are top notch eats.

Great video.. My first try at chuck sous vide was less than perfect. Didn’t deter me..Did a few other projects sous vide ..Beef Ribs, Corn Beef..Better..Then back to MR Chuck... This time much much better..what I’m saying is ..Sous vide is a learning process..Easier than traditional methods But still a process. To the new sous vide chef have patience..learn , take notes. It’s definitely worth it..

This is what sous vide is for! Anybody can turn a $100 prime rib into a 5 star meal, but cheaper cuts like bottom/top round and chuck really show the power of the sous vide. I will never buy roast beef from the grocery store again

Looks amazing

awesome idea!!!

Love the Mortal Kombat reference! 👍🏼👍🏼 Keep up the great work guys!!! 😍😍😍

Just did this (but I did 129f for 22 hours) and seasoned the HELL out of it, and it’s honestly one of the best things I’ve made out of this

Jesus. I am drooling!

Could you do a more in-depth guide on tying it up? I'm having some trussed issues.

Fantastic as always!! When am I going to be able to use joule in Italy!! I hope ASAP

I made this for Christmas eve. I used Moo Glue (transglutaminase) to weld it back together. I still trussed it to squeeze the sections against one another. The only other change was I added shiitake mushrooms to the bag. I wish I didn't because it clouded up the juices. It was still a big hit. I used "Certified Angus" brand, which, at $4.99/lb looked much like the cut used here, very nicely marbled! As bonus entertainment, I placed the 3/4 lb of fat I trimmed on the railing of my back deck. By the next morning it was 12 degrees out and three crows worked diligently for an hour chiseling away at the frozen suet.

Fantastic looking

Love this dude🕶👍

nice reuse of footage during the rub segment😂

Any recommendation on which Joule to purchase?

Usually only cook Prime Rib during the holidays and it’s actually cheaper or as cheap as chuck where I live. Looked great!

i love it

Question: In your prime rib video, you skipped the pre-sear before cooking it sous vide. This time, you seared BEFORE cooking sous vide. Is there a fundamental difference between searing before or after? Is it possible to pre-sear the prime rib as well? Or is it possible to skip pre-searing and just focus on building that crust after cooking sous vide? Thanks in advance!

Cool! I'd like to do this sans Joules.

my guy.. I wish I would have seen this video before I butchered my chuck steak .. oh well I guess next time I'll practice this method. Thank you for the instructional video

Merry Christmas…….. 👍🏼🇺🇸👍🏼

Where can I see the apps function looks like?

Great video as always! By the way what is the egg white useful for? Does it help the meat absorb the seasoning?

How much active RM is too much if I were to use it when I go to tress the roast?

how long would you cook this in the oven? temp also. Thank you

Can you use something other than egg whites for the coating?

what kind of string is that? where can I buy it

Could I sear the trimmings and put them in the bag to aid in flavoring it?

What if you don't have a Joule, how do you cook it?

is thyme a good substitute (or could you recommend one/multiple?) for rosemary for the crust? I love me some rosemary but my roomie hates it! I appreciate any help!

Can you use something other than egg to bind the herb crust? Mustard or Mayo horseradish?

very good meat for burritos!

136 18hrs 👍🏻👍🏻 My best roast yet

Can you do a video of what oils to use when? For flavor, heat, or any other reason

After trimming the chuck roast, would you recommend meat glue for this recipe?

is that a yanagiba you are using there Grant, how is it to use on non-sushi protein ?

OMGG ANOTHER VIDEOOOOOOO

would make good chuck roast soup

It's easier to cut the fatty parts off (they literally fall off) after it's been cooked then doing before hand and'sss they add natural flavor to the meet. Can you truss it?

This recipe is one i can understand sous vide, id prefer traditional methods but for this roast theres no way to break down collagen and have it medium, you have to take it to pulled pork temps and youd be left with pot roast. Id really like to try it but im kinda sick os hear sous vide all the time and i dont have to loot to drop on one. That roast however looks amazing !! And way cheaper than prime rib.

dang, shoulda cooked my chuck I did today longer then.... I did copycat chipotle spicy shredded beef with a chuck roast in a crockpot! But I woke up 2 hours past my alarm so I only had 6 and a half hours to cook it, and my husband (who shredded it) said it was really tough. :/ Was still delicious though

Souse vide! I knew it! LOL

Image exposure problem at 01:00. The last video has a similar problem.

What type of frying pan do you use??

This is exactly what I don't get about sous vide. 18 hrs to cook a roast? Or 24 hrs? Geez, even if you paid yourself a buck an hour you'd have paid for a prime rib. To each their own I guess. After work, we used to go to the neighborhood dive bar, concrete floors, no door to the one bathroom, just a shower curtain hanging 3 feet short of the floor. We'd shoot pool on the stained singular table and have beers and pickled eggs. One night I grabbed a "menu" and got surprised. They had "Welsh Rarebit", "Beef Bourginon" and "Crawfish Etoufee." I watched the bartender open a little pass through window into the "kitchen", which consisted of a household freezer and a big pot of boiling water. Apparently, Stouffers is a big seller. Maybe it's the original sous vide...

What are the little red balls in the garnish?

Looks so good. I wish I could eat it. What would be a good alternative to rosemary in this, since I'm super allergic? Would sage be good?

What is that thing you used to cook it for 18 hours?

When can we order Joule from Europe ??

4:42 ohh yeahh

Sear at the end with the flame of your choice.

What, no Activa RM?

Joule for europe please!!!

👍

Is there a reason I shouldn't vacuum seal it? I can't think of one.

The only thing I have not seem them sous vide is a human.....and I'm expecting it.

I like the 80ish cut and copy from another video into a new video, lol! How about sous vide Pork Roast?

Do a reconstructed chuck roast

Why not sous vide first and then seal it as u usually do?

I was under the impression that chuck had a lot of collagen in it, and I thought collagen didn't break down until you get to higher temps. Am I mistaken?

Why not use the trimmed fat for searing?

Is it Prime rib when the marbling looks like a lower grade of Choice? Choice Rib? Or Standing Rib Roast?

I thought the key to tenderizing a piece of meat like chuck roast or brisket was internal temp (at least 190) to break down the collagen as opposed to length of cooking time. Could you, or anyone with knowledge, explain the science behind why cooking for a long length of time works?

is the result will be the same if you cook for 18 hrs & 48 hrs?

Why not use Activa RM when you tie it back up?

I would have used meat glue and removed the strings before adding the spices if not sooner.

The silver skin is called sarcolemma.

ChefSteps, what happens to the food each time you film one of these episodes? do your staff eat it?

Nice.. but wont the rosemary in the rub scorch and be bitter to eat? The aroma of rosemary is great, but imho it doesnt taste good..

Chefsteps europe is waiting for joule. When ????

I see the "Anova Precision Cooker" company's ad very often in my country, but everyone else is apparently buying Joules. Is there a difference? (I have a P.O. box in the US, so I could get either one of them.)

Is it safe to cook sous vide with plastic? Especially with the high temperatures for a long time? Just wondering... Btw, nice video :)

Instead of pansearing couldn’t I just use my infrared grill?

I made a great roast in 72 hours.

This chuck eye?

Unfortunately, since Joule is sill not available outside of the US, I decided to go with Anova. However, still love the channel and recipes, so not a complete traitor!

What yanagiba is that?

Joule looks like the gaping stick also called juul

This host speaks in the same way as Rick & Morty's episode where they are watching TV shows from the whole universe.

happy holidays??? Or Merry Christmas ?

Just rename the channel to JouleSteps already

need joule in Canada :o(

you cooked it in water? this looks amazing. but would of never guessed it.