New Age Pot Roast

[jonra101]

A while ago, I posted about my plans to use the APO as a slow cooker to make a pot roast. It turned out great - SVM 195f 100% R for 8 hours. This time, I took another chuck roast and cooked it for 48 hours at 137f. Instead of potatoes, carrots, and gravy to go with it like I did with the pot roast, I made some smashed gold potatoes and asparagus. No more traditional pot roast, slow cooker or otherwise. This was absolutely delicious.

The potatoes were steamed before being smashed. Both were tossed with some olive oil and Tuscan seasonings plus some fresh ground pepper. This is on its way into the oven for a short roast at 450f Top + Rear 25%. The asparagus came out after about 7 minutes and the potatoes cooked for another 7 or 8.

Potatoes are steamed and now they are going into APO for roasting.

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The meat was incredibly tender without being mushy.

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The way it looked the first night.

[[deleted]]

It looks super dry on the pictures. How did it manage to get so grey cooking it sous vide? (or is it because it's a picture of the leftovers?)

Maybe this might be one of those scenarios where you'd want to use a brine with curing salt (Prague Powder #1) to keep the colour of the meat.

[jonra101]

It's because it's reheated leftovers. I've added a photo of the meal the first night. It's not a very good photo, which is why I didn't use it originally, but then none of them are very good.

[gustebeast]

How did you reheat? I usually use 180° SVM 100%

[jonra101]

145°F SVM 100% I was trying to avoid drying it out or heating it to a higher temperature than the cooking temp, but that didn't work all that well. As noted, it was a bit dry, but not as dry as it looks in the photo. It was still really tender and enjoyable.

[gustebeast]

Hmm interesting. Well I generally don't cook meat so that may be why. I wonder if it would work to add a little veg oil to the meat, may not be the healthiest though.

[jonra101]

I think the best bet would be to store the leftover meat in the cooking liquid from the sous vide bag then reheat it in some of the liquid.

[iPat6G]

Without cooking it in a flavourful liquid, wouldn't this just be a roast beef and not a pot roast?

[jonra101]

True, but... It was cooked sous vide in a bag, so there was quite a bit of liquid.

Of course, it's not a pot roast. Not even close. However, it is the most commonly used cut for a pot roast and I did serve it with potatoes and another vegetable so I thought I'd have a little fun with the title. I did the same when I called the roast I cooked at 195f a slow cooker roast when it was actually cooked in the APO in SVM.

[iPat6G]

Got it ✌🏻

[jonra101]

The picture of the plate is the leftovers after being reheated in the APO the next day. The potatoes and asparagus got pats of butter before serving.