Sous Vide Smoked Chuck Roast with #anovafoodnerd and BBQ Expert Matt Pittman
As the owner of Meat Church BBQ I am as hardcore of a BBQ man as you can get. I also love my Anova, so why not combine the two to and take BBQ to the next level? I’m here to share one of my favorite sous vide and smoke combos: a rich, juicy, and tender chuck roast. I love smoking chuck roasts because they are a very economical way to make dinner. A decent size chuck roast only runs you around $15 and is a much cheaper alternative to buying a whole brisket and the end result is very similar. I prefer to smoke the meats first, then place them in the sous vide until they are fall-apart tender. This also helps the smokiness permeate throughout the protein. The thing I love about this method is that I can meal prep on a Sunday and have quick and delicious meals all week. I can smoke several different meats, chill them in my refrigerator and then drop them in the sous vide the day I want to serve them!
Sous Vide Smoked Chuck Roast
- 1 large chuck roast, 3-4 pounds
- Meat Church BBQ Seasoning. I prefer using The Gospel All Purpose BBQ Rub, but you can substitute our Fajita or Holy Cow beef seasoning as well. This works with any of your favorite BBQ rubs, but try us out I think you’ll like us!
- Beef broth for spritzing