Just another day on my COVID-19 watch. T.G.I.S. (Thank God It’s Someday!)
Always trying to watch my budget these days so off I go to one of the big warehouse stores. Not sure why the lines at these stores are gigantic. I almost feel like I am at Disneyland standing in line to get on the Matterhorn! I decide against the warehouse store and go to my local grocery that happens to have a great deal on a chuck roast.
The only problem with cuts like pork shoulders or chuck roasts is that because they are fairly tough, they need to be cooked low and slow. Sometimes I feel I don’t have the time to babysit a long process cook. For me, that means it’s time to do sous vide. (check here for my discussion of sous vide cooking). I can take a frozen roast and let it sit in my sous vide even though it might take 18 hours to obtain a great tender steak.
I have used dutch ovens in the past for a nice tender result and that works well. I guess I am enjoying the process of a sous vide cook knowing that I will never overcook my roast. I do use my dutch oven to sear and then braise the roast along with my vegetables in this recipe to get some amazing flavors!
Enjoy the recipe and as always, thank you for spending time in my kitchen!
Looks great! Adding this and the gnocchi to the menu for later this week!
Sounds awesome! Take pictures and let me know how it turns out!