Sous vide? Yes. I did some interneting and found that it can be accomplished in a crock pot.

"Most" sous vide recipes call for about/around 135F. I found that a controllable crock pot will hold 140F on "warm", warm only not "low. I've done the meanest, toughest, stew meat from Walmart in the crock for about 24 hours. Came out like filet!!! I did some tough country style pork ribs and they came out like pork butter.

Oh and, the key is no seasoning, perhaps only a little salt. You can season as you like when you prepare the final dish.

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Dora Hates You

Edited: 05/16/2020 at 08:30 AM by dingpatch

you vacuum sealed them? do you keep the meat off the bottom of your crock pot?

Edited: 05/16/2020 at 08:49 AM by HAPDigital

Yes, sealed them up good and tight. Did not bother keeping it off of the bottom, just covered in water. I started with warm/hot tap water to get a little ahead of the process.

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Dora Hates You

Cool. I'll try this when I see some cheap ass tough steaks on sale. I have tons of cooking temp probes to keep an eye on temp. I bet a basket to suspend would work good. My crock pot gets hot on the bottom, it's an oldy.

Only use a crock that has a "warm" setting on it, not low. Should be no problems.

And, what I found interesting about slow cookers is that the "low" setting IS NOT a lower temperature, it just takes longer to get up to "hot" than the actual "hot" setting does!!

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Dora Hates You

Edited: 05/16/2020 at 10:01 AM by dingpatch

Well I'll give this a go before buying a 100 dollar sous vide unit to see if I even like it. Who knows maybe my gear will work good, wont even need it.

A guy I know did it with a nasty "chuck roast" then seasoned it and grilled it. Wow!

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Dora Hates You

Cool. Thanks for the info. Chuck roast can come close to being as decent as brisket on a smoker too.