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OT - chuck roast sous vide

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Comments

  • jeroldharter
    jeroldharter Posts: 556
    Looks about right. I did one for 36 hours and then took a blow torch to it - a fun crowd pleaser under the hood in the kitchen. Sliced thin it is like a good ribeye. I like mine sliced with a board sauce of olive oil, smashed garlic, kosher salt, pepper, and parsley.
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