From Newsgroup: rec.food.cooking

A nice, fresh chuck roast. I cut off some of the thick pieces of fat
and put them into the multicooker with a little sunflower oil, on the
saute setting at 340F to render the fat. I removed the depleted fat, and
put the roast in to sear both sides. Then I switched to the sous vide
function at 125F with the lid on. Over the next 3 or so hours, I flipped
it every 20-30 minutes. Then I upped the temp to 135F for about an hour, flipping it a few times.

I cut up some carrots and potatoes, and after the meat had been at 135F
for that hour, I removed the meat and added the carrots. 5 minutes
pressure and a quick release, and I added the potatoes. 15 minutes
pressure and a quick release, then I put the roast back in and capped
it, leaving the cooker to cool to 200F. After about 10 minutes, I
flipped the roast, and left it for about another 10 minutes at 200F.

Dinner was served. I'm sure I broke some safety rules about
temperatures. If I don't post again for a few days, assume that I'm
dead, too sick, or humiliated that I food poisoned my dear wife. Look at
how pretty that beef is. It's nicely medium throughout. I will never intentionally overcook a chuck roast again.

https://photos.app.goo.gl/eEPjrAUuPLGt7216A
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

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From Newsgroup: rec.food.cooking

On Wed, 10 Dec 2025 19:36:09 -0600
Bryan Simmons <bryangsimmons@gmail.com> wrote:

A nice, fresh chuck roast. I cut off some of the thick pieces of fat
and put them into the multicooker with a little sunflower oil, on the
saute setting at 340F to render the fat. I removed the depleted fat,
and put the roast in to sear both sides. Then I switched to the sous
vide function at 125F with the lid on. Over the next 3 or so hours, I
flipped it every 20-30 minutes. Then I upped the temp to 135F for
about an hour, flipping it a few times.

I cut up some carrots and potatoes, and after the meat had been at
135F for that hour, I removed the meat and added the carrots. 5
minutes pressure and a quick release, and I added the potatoes. 15
minutes pressure and a quick release, then I put the roast back in
and capped it, leaving the cooker to cool to 200F. After about 10
minutes, I flipped the roast, and left it for about another 10
minutes at 200F.

Dinner was served. I'm sure I broke some safety rules about
temperatures. If I don't post again for a few days, assume that I'm
dead, too sick, or humiliated that I food poisoned my dear wife. Look
at how pretty that beef is. It's nicely medium throughout. I will
never intentionally overcook a chuck roast again.

https://photos.app.goo.gl/eEPjrAUuPLGt7216A

Damn nice looking, might could use some celery and onions, otherwise
hope you live through it. ;-)

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From Newsgroup: rec.food.cooking

On 12/11/2025 11:12 AM, Dr. Rocktor wrote:

On Wed, 10 Dec 2025 19:36:09 -0600
Bryan Simmons <bryangsimmons@gmail.com> wrote:

A nice, fresh chuck roast. I cut off some of the thick pieces of fat
and put them into the multicooker with a little sunflower oil, on the
saute setting at 340F to render the fat. I removed the depleted fat,
and put the roast in to sear both sides. Then I switched to the sous
vide function at 125F with the lid on. Over the next 3 or so hours, I
flipped it every 20-30 minutes. Then I upped the temp to 135F for
about an hour, flipping it a few times.

I cut up some carrots and potatoes, and after the meat had been at
135F for that hour, I removed the meat and added the carrots. 5
minutes pressure and a quick release, and I added the potatoes. 15
minutes pressure and a quick release, then I put the roast back in
and capped it, leaving the cooker to cool to 200F. After about 10
minutes, I flipped the roast, and left it for about another 10
minutes at 200F.

Dinner was served. I'm sure I broke some safety rules about
temperatures. If I don't post again for a few days, assume that I'm
dead, too sick, or humiliated that I food poisoned my dear wife. Look
at how pretty that beef is. It's nicely medium throughout. I will
never intentionally overcook a chuck roast again.

https://photos.app.goo.gl/eEPjrAUuPLGt7216A

Damn nice looking, might could use some celery and onions, otherwise
hope you live through it. ;-)

I'm fine. I wanted it to be pure beef and carrot, but did add some
potato. The only seasonings were salt and a blend of green and white peppercorns. No MSG or I&G. Speaking of I&G, I saw this today on one of
my Flickr pages. I bought this years ago. TEN KILOS of it.Anyone
familiar with this stuff will get the absurdity of me having a box that
size. If I lived to the age of Methuselah, I couldn't really put a dent
in that.
https://flic.kr/p/2kfGRfw https://www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQRTG7M?th=1 --
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2