Chuck roast isn’t normally my favorite cut because it can get powdery and stringy by the time it finally tenderizes. Enter the magical water oven to the rescue! I’ve found that with a little bit of seasoning and a long soak in the SousVide Supreme, you can get a big pile of tender and moist shredded beef with almost no work at all. To make it even fancier, you can toss the beef with your favorite Paleo-friendly jarred marinara sauce and you’ve got a dish that will please your whole cave.
Ingredients (feeds 6-8 people):
- 3.5 lb grass fed chuck roast, tied
- Kosher salt
- Freshly ground pepper
- 1 tablespoon of ghee or fat of choice
- 8 ounces cremini mushrooms, sliced thin
- 12-24 ounces of your favorite marinara sauce (I like Rao’s and Lidia’s)
Season the roast liberally with salt and pepper…
…making sure to coat all sides.
Vacuum seal the roast…
…and dunk it in a SousVide Supreme set at 160 F.
After 24 hours (and up to 36 hours), remove from the cooked roast from the water oven…
…pat it dry…
…and attack it with two forks.
Melt the ghee in a large sauce pan or dutch oven over medium heat. Add the mushrooms and saute until the liquid has evaporated (6-8 minutes). Season with salt and pepper to taste.
Pour in your favorite marinara sauce and bring to a simmer. How much you add depends on how saucy you like your beef.
Toss in the shredded chuck and dig in.
