pics to come...
Don't know if many of you'll even care about this one, but I'm typing it out to remember how I did it.
I had a craving for pot roast- just the meat portion
- not the whole beef-stew-esque creation- something like you get at a restaurant on a pot roast sammich- so after reading a whole bunch of nothing online, I winged it- loosely based off of one comment I read on a recipe post:
So.
I bought a 5 ish pound 3.49 per lb rump roast from the grocery store and set out. I injected it with some beef broth as well as a tiny bit of liquid smoke and some Worcestershire sauce.
I then rubbed it with some dijon musard, sea salt, fresh ground pepper, montreal steak rub stuff and some garlic salt pepper seasoning shit i bought on sale that's delicious.
Threw it in a bag with a very small amount of butter cuz it made sense to me and into 150* water for 24 hours... removed it, put the au jus to the side and reduced it, patted the meat dry, seared it on all sides in my iron skilled and then i shredded the meat using bear claws. (fucking awesome)
I then put all of it together (juice and meat) into a pan and just warmed it up a bit while i stirred it...
boom. the end.
will post finished results later. but anyone who finally gets a sous vide machine... do this. and then high five me cuz you're welcome.
Don't know if many of you'll even care about this one, but I'm typing it out to remember how I did it.
I had a craving for pot roast- just the meat portion
- not the whole beef-stew-esque creation- something like you get at a restaurant on a pot roast sammich- so after reading a whole bunch of nothing online, I winged it- loosely based off of one comment I read on a recipe post:So.
I bought a 5 ish pound 3.49 per lb rump roast from the grocery store and set out. I injected it with some beef broth as well as a tiny bit of liquid smoke and some Worcestershire sauce.
I then rubbed it with some dijon musard, sea salt, fresh ground pepper, montreal steak rub stuff and some garlic salt pepper seasoning shit i bought on sale that's delicious.
Threw it in a bag with a very small amount of butter cuz it made sense to me and into 150* water for 24 hours... removed it, put the au jus to the side and reduced it, patted the meat dry, seared it on all sides in my iron skilled and then i shredded the meat using bear claws. (fucking awesome)
I then put all of it together (juice and meat) into a pan and just warmed it up a bit while i stirred it...
boom. the end.
will post finished results later. but anyone who finally gets a sous vide machine... do this. and then high five me cuz you're welcome.
