Sous vide chuckie

chard

Long time lurker but I don't post cooks cause, well, the folks on here have crazy talent and I struggle to just try and soak it all in.  But dinner last night was too good not to share.  On Friday evening I hit the 3.5 pound roast with rosemary, Mexican oregano and pepper, then into the bag for 46 hours at 133, followed by a quick sear on the small (had it going already for asparagus).  Absolutely delicious.  I hope the pictures work and thanks for looking.

bgebrent

Looks like you nailed that brother!  Great cook. 

NEKEgger

I'm conflicted with Chuck roast and sous vide.  While I love the color you achieved at 133, in my opinion not enough fat renders at that temperature.  But then again I've never done anything close to 46 hours.

Canugghead

Perfect!

Carolina Q

Great looking cook! Seasoning sounds good too. I've done it a couple of times, 48 hours, 131°. Great flavor, cut with a fork tender, yet not fall apart pot roasty at all. More like prime rib texture.

The only problem I have with mine is all the fat pockets. I want to try the same cook with something like an eye round and see how that works out. 

Webass

I do s/v chuckies regularly now.  24 hours at 132 works or me.  I do a cast iron skillet sear at 600 degrees, 60 seconds each side then 30 seconds each side.  Not a lot of fat but what's there provides great flavor, in my opinion.  I picked up 3 last week at Kroger for 2.77/lb.