34 hour chuck roast at 130...salt, pepper,garlic, rosemary and thyme...out of the bath then onto a rack to "dry" a bit while I prepped other things...re-seasoned with salt and pepper then seared in very hot pan with some bacon grease...served with sweet potato fries and roasted spaghetti squash with caramelized onions and bacon...thought it came out great...texture was "primerib-ish" though I wouldn't pass up a prime rib for it...but at $3.50 /lb I make it again...
Pre-sear "ugly"
Post-sear yummy
Plated...
