🔪Prep Time 5 minutes
🛁Sous Vide Time 24 hour @155F/68.3C
Oven Time 1 Hr @ 350 degrees
🥩 Total Time 25 hour 5 minutes
- 1 Chuck Roast (3lbs)
- Salt to taste
- 2 Tbsp Liquid Smoke
- 1 Tbsp Molasses
- Meat Church Rub (or your favorite beef rub)
- BBQ Sauce Of your choice for finishing
I started with a beautiful chuck roast that was so cheap I couldn’t believe. Salt each side generously. From there, I placed on a rack in the fridge to dry brine over night. 2-4 hours is also acceptable for a dry brine. Overnight just usually works for me especially with the larger cut.
After the dry brine, combine liquid smoke and molasses and brush onto the chuck. Bag. Reserve any left over mix for the finish.
I then vacuum sealed the chuck and it was ready for the bath. This was my first time using the Anova Vacuum Sealer with liquids. It has a pulse vacuum setting which aides in sealing foods with liquids. It went off without a hitch this time. Although all the air wasn’t totally out, it did a lot better than any vacuum sealer i’ve used in the past and the seal was clean.
Next, set your Sous Vide circulator to 155 degrees F / 68.3 degrees C. The model pictured is the Anova Pro circulator. If you’re looking for the best bang for your buck on circulators look no further than the Anova Nano. Place your bag into your Container. This one is: the Anova Sous Vide Container which comes with a rack and a lid. Place the food in the bath. If you’re using ziplocks, secure the bags to the side of the Sous Vide container with clips.
When the 24 hrs is up. Transfer the bag to an Ice bath and chill throughout.
If not using right away, you can refrigerate for up to 5 days. If using now, brush reserved mix of molasses and liquid smoke on and liberally apply your rub. For this cook I used some holy cow Meat Church BBQ Rub. Set your rubbed roast on a foil lined Sheet pan with a rack. Pre-Heat your oven to 350 degrees.
Set pan in oven and let the meat develop a great crust. I usually start checking at around 45 min and then pull at my desired crust.
Shred your beef!
Enjoy! I usually toss my beef with my favorite bbq sauce Lillies Smokey Hot. I love Serving my shredded beef on a sandwich or as an amazing taco filling.
Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!
Equipment List Links:
Vacuum Sealer: Anova Vacuum Sealer
Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags
Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags
Sous Vide Circulator: Anova Nano
Sous Vide Circulator: Anova Pro
Sous Vide Container: Anova Sous Vide Container
Chef Knife: Wustoff Chef Knife
Meat Church Rub: Meat Church Rub
BBQ Sauce: Lillies Smokey Hot
Sheet Pan With Wire Rack: Sheet pan with a rack
Meat Tenderizer: Meat Tenderizer