I seasoned that roast with just Salt, pepper, garlic and then Sous Vide for 14 hours at 134 degrees, then removed from bag, dried off with paper towels and then seared in my hot wok with wagu beef tallow and more seasoning.
I also Sous vide the leftovers as it heats but won’t over cook and looks and tastes just like original.
When I seared that roast in the wok, the smell in the garage was that of an exhaust vent from a great steakhouse kitchen.
Freaking amazing, even got a call from a neighbor who I was taking the trash out and could smell it!!!

Yeah...
Sous vide...
Would not ..brown the onions too..good..

Speaking of onions……..we had a damn snow/ice storm yesterday and decided to stay in and have pan fried burgers and roasted veggies (carrots , onions, cauliflower and yes, more radishes) . I also caramelized 2 huge onions down to nothin. Damn good burger loaded with caramelized onions and good Swiss cheese.
Best burger I’ve had in a long time!!!
Slammer!!!

BLT grinders (Liz had a BLAT) and potato chips with onion dip.

Last night was Thai Green Curry Chicken Noodle Soup!!! Creamy, spicy, sweet, salty and just damn slurping good!!! Needed splash guards and a bib though!!!
Slammer!!!

Bruschetta...

Muffelata....

Missed ah pic...

Trying something new tonight , and actually started it last night.
Sous Vide Chuck Eye Roast for 26 hours at 129 degrees and will then sear in Cast Iron pan on Wok burner . End result is supposed to be a cross between prime rib and a ribeye steak. We’ll see and I’ll post end results!!!
Slammer!!!

That should work i'm guessin..

Beef and venison meatloaf with onions, jalapenos, sour cream, and onion soup mix plus the usual bread crumbs. Garlic mashed potatoes. Al's new obsession: succotash.

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Originally posted by slammer

Trying something new tonight , and actually started it last night.
Sous Vide Chuck Eye Roast for 26 hours at 129 degrees and will then sear in Cast Iron pan on Wok burner . End result is supposed to be a cross between prime rib and a ribeye steak. We’ll see and I’ll post end results!!!
Slammer!!!

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Please keep us posted.  on results.  Brad

Sear was great, taste was great. Not like prime rib or ribeye. More like sirloin.
2 meals for 2 for $12.00
I’d do it again.
Very good but wished it was more tender. Gonna slice leftovers thin for a great steak sammich with aged Swiss and caramelized onions on a hard roll !!!

Having problems posting pics
Slammer!!!

Here we go!!!  BTW, the crust was Amazing!!!
Slammer!!!

Meatloaf... .sammiches...
Fried mashed tadders..
Suck'ahtash.. :0)

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Originally posted by slammer

Here we go!!!  BTW, the crust was Amazing!!!
Slammer!!!

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While I have done some sous vide cooking, I wonder. Slammer, that steak-roast looks great.  Now, were the results worth the time and effort?  Did you need to weight the meat down into the water bath to keep it submerged?  Brad

Last night, I did a throw something together with what is available and not frozen. In cast iron skillet: I sautéed onion, garlic, and cut up white breakfast sausages, added well drained can of mushrooms and a can of chopped asparagus, cooked some more, meanwhile beat together 6eggs, cup or two of grated cheese, and some half&half, then pour it over and mixed in. Into oven at 350F until firm and brownish top. Finally, sprinkled over with parsley and dill. Brad

Brad, not a whole lot of effort. Season meat and put in a sealed bag and fill a pot with water. Set temp and let it go for 24 hrs. Remove , dry and sear.
Was it worth it. Yes, results were good. It’s nice to know the exact temp and I love doing steaks in the Sous vide. Haven’t had an overdone one yet, and Mrs. Slammer hasn’t complained, so I got that going for me!!! Best thing is heating leftovers in the Sous vide. Just like the day you made it and not overcooking leftovers!!!
Slammer!!!

If all the air is out of the bag , you don’t need to weight it down. I us an old potato masher to hold it in place or hold down if necessary.

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Originally posted by rinemb

Last night, I did a throw something together with what is available and not frozen. In cast iron skillet: I sautéed onion, garlic, and cut up white breakfast sausages, added well drained can of mushrooms and a can of chopped asparagus, cooked some more, meanwhile beat together 6eggs, cup or two of grated cheese, and some half&half, then pour it over and mixed in. Into oven at 350F until firm and brownish top. Finally, sprinkled over with parsley and dill. Brad

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Fly by the seat of your pants, of course, no measuring anything. I like it.

Beef stew! Served over leftover mashed potatoes. Crusty bread.

Went out to one of our ..haunts...

Top round roast..
In smoker ovin..
N...new axe handel to split the wood..

Liz will post more pics
.
Sorry Slammer ..i dropped the ball..n put the browned onions...in the gravey..befor Liz got a good pic..

But browned up good... :0)

More pics: