Quote:
Originally Posted by frozenchief
I just did a chuck roast for 48 hours at 131.5. Seasoned it with salt and pepper and ancho chili pepper and ground mushrooms. Super tender. Just about melt in your mouth. I've never had anything like it. I've braised chuck roasts for years and never got one this tender or flavorful.
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Awesome, I'm going to do that soon. Did you put any veggies in with it?
I really like the 72 hour short ribs.