Was dead wrong about sous vide for steaks until I tried it on a $7 chuck roast

I always thought sous vide was just a fancy way to ruin a good steak. A buddy at work kept pushing it so I finally borrowed his Anova last month. Took a cheap chuck roast, cooked it at 131F for 24 hours, then seared it hard in cast iron. It came out tender like prime rib and I couldn't stop thinking about it for 3 days. Anyone else have a technique they dismissed for years and then got proven wrong?

2 comments

2 Comments

tessawebb1mo ago

Wait, you literally swore off pork shoulders because one slow cooker attempt went bad? That's wild, man. I mean, slow cookers are notorious for turning meat into sad mush if you don't hit the timing right, but writing off the whole cut for years over one bad experience? That's some serious grudge-holding material. Glad you finally got your redemption arc at that tailgate though. Nothing beats that moment when you take a bite and realize you were a fool the whole time.

josephs261mo ago

Bought a whole pork shoulder on sale once, threw it in a slow cooker with some basic rub, and it came out tasting like wet cardboard. Swore off pork shoulders for years. Then some guy at a tailgate brought a smoked one that literally fell apart when you looked at it. Changed my whole damn mind. Now I got a little smokefire grill and I'm that guy at the tailgate.