24 hour chuck roast

MasterC

This turned out great, sous vide chuck roast. The flavor and texture were like no chuck roast I've ever had, more like a really lean prime rib. This is a keeper.
Started by seasoning; salt, pepper, then place in bag with 1 tbsp of butter and vacuum seal. Place in water bath at 136° for 24 hours.
Finish by removing from bag, save the juice, dry the roast really good then sear.







This is a keeper.

RRP

LOOKS GREAT! Gotta ask though...just an out of the grocery store bin chuck, or something special? Also did you do any trimming? 

lkapigian

Love that cook !

dmchicago

loco_engr

to quote gallagher (comedian)  . . . "totally new concept"!

lousubcap

MasterC said:

This turned out great, sous vide chuck roast. The flavor and texture were like no chuck roast I've ever had, more like a really lean prime rib. This is a keeper.
Started by seasoning; salt, pepper, then place in bag with 1 tbsp of butter and vacuum seal. Place in water bath at 136° for 24 hours.
Finish by removing from bag, save the juice, dry the roast really good then sear.







This is a keeper.

That finish deserves a return serve.  Great cook right there.  The attraction of the IP is strong..no thanks to your cook!  Way to bring it home!

MasterC

Thanks for the props everyone.

RRP that's straight out of Kroger case 5.99 lb.

Photo Egg

MasterC said:

Thanks for the props everyone.

RRP that's straight out of Kroger case 5.99 lb.

Should be a “ Dammmnnnn Like” button.

GrateEggspectations

Love it. I hold the strong belief that the anticipation of any experience is usually more rewarding than it’s coming to fruition. At 24hrs for the bath, this has to be one enjoyable cook. Will have to give it a go. 

StillH2OEgger

That looks wonderful! Nice work.

Mark_B_Good

MasterC said:

Thanks for the props everyone.

RRP that's straight out of Kroger case 5.99 lb.

Looks great, was it tender? Chuck roast can be tough if not done right.

caliking

Outstanding. Put some gravy on that, and I'd probably eat the plate, too. 

MasterC

I've slow roasted chucks in Dutch ovens, smoked chucks on the egg and they all fall apart tender and delicious. Sous vide was different, very tender yes, but it held together. The closest comparison would be prime rib.

No trimming, just rubbed with salt and pepper then turn this tough piece of meat into premo beef.

The roast was slightly frozen when it went into the bath

The doctor that recommended I use a sv circulater🙂 told me of his 48 hour chuck, which is the next chuck cook 

Yno

The last time I did a 24 hour SV chuck it went on top of a pot of chili on the Egg. Next time I will do two and try this out!

scdaf

I've been doing 132* for 48-72 hours for several years.  Texture is better than filet and, of course, flavor is much richer.

 Try tossing some rosemary, thyme and garlic in the bag, makes a wonderful jus for serving.

HeavyG

scdaf said:

I've been doing 132* for 48-72 hours for several years.  Texture is better than filet and, of course, flavor is much richer.

 Try tossing some rosemary, thyme and garlic in the bag, makes a wonderful jus for serving.

I usually go 48 hours for a chuck, haven't ever gone 72. What advantage do you find for a 72 hour soak?

scdaf

72 hours give a slightly more tender roast, but I've more recently decided 48 is a good compromise, especially because the timer on my circulator only goes to 48.  Forgot this once and came home to a rapidly cooling chuckie. 

GlennM

Are you guys searing it before the hot tub or after?  I haven’t done one for a while but when I did I seared it after the bath 

MasterC

After the bath

Money_Hillbilly

@MasterC If you think chuckies come out good try beef short ribs.  Comes out better than the best filet you have ever had.  Same tenderness and texture but super flavorful.

MasterC

Money_Hillbilly said:

@MasterC If you think chuckies come out good try beef short ribs.  Comes out better than the best filet you have ever had.  Same tenderness and texture but super flavorful.

That looks fantastic. I definitely want to try that, please can you share your process.
That sear is beautiful. 
Thank you

Money_Hillbilly

48 hrs @ 135.  I have tried 72 and lower all the way down to 24.  Trust me on 48.  I ice bath then dry, oil, then season up heavily.  Sear 450-500.  If you go much higher the pepper burns and makes it bitter.  Texture is phenomenal.

JohnInCarolina

Money_Hillbilly said:

48 hrs @ 135.  I have tried 72 and lower all the way down to 24.  Trust me on 48.  I ice bath then dry, oil, then season up heavily.  Sear 450-500.  If you go much higher the pepper burns and makes it bitter.  Texture is phenomenal.

About an hour or so indirect at 450-500?  Just curious as to exactly how you're searing them.  They do look great.  

Money_Hillbilly

Ice bath prior to searing is a necessity.  Direct, monitor meat temp while searing, I usually go as long as I can without effecting interior doneness. Fine line with constant attention.  

JohnInCarolina

Money_Hillbilly said:

Ice bath prior to searing is a necessity.  Direct, monitor meat temp while searing, I usually go as long as I can without effecting interior doneness. Fine line with constant attention.  

Got it.  So what’s the 450-500 referring to?  Grid temp?

MasterC

Thank you Money_Hillbilly. 
I will be trying this soon