prudentsmoker
Member
I have done this a few times with great success. I sous vide a chuck roast at 131 for three days (72 hours) the put it in the fridge to cool. I make kabobs out of the chuck, mini colored peppers, baby bella mushrooms (both from Aldi) and onions. I brush the veggies with Italian dressing while on the grill. I then serve it with rice.
