Originally Posted by
gaobest
I think of pot roast being in an oven despite the name. I can’t recall how I ate it and as good as it was, I want to cook roast beef / prime rib / meatloaf / other baked meat dishes first. Roast chicken like in Amelie. Surely other dishes.
Probably because of the "roast" part!
I've been having a lot of fun with the sous vide machine since my wife got it for me as a Christmas present. Large cuts of beef, like you mention, are wonderful cooked that way. And in most cases it's just a reverse sear. Cook in the sous vide and then give them a quick sear on the stove top before we eat. It's a bit of an upfront investment, but very simple and produces perfectly cooked meat. I can see us still using the oven occasionally for beef, but I'd guess we'll switch about 75% of those meals to the sous vide.
I've been watching the flyers for a sale on brisket at Jewel, Sunset, and Mariano's. No luck yet
