48 hour sous vide chuck roast

jls9595 · September 2015

I plan on taking it out tonight but not sure what to expect. I put it in frozen day before yesterday, let it go at 135 for a couple hours then took it back out and seared since I was told that it would fall apart if I tried to sear at the end. Put it back in and it's been about 45 hours so far at 135* Has anyone done this before? I was thinking about picking up some ciabatta buns, provolone and horseradish for sandwiches but I'm open to any other suggestions or ideas.

nolaegghead · September 2015

I don't think it would fall apart at 135F @ 45 hours. Takes a long time for tough beef at 135F. You can pull it out and squeeze the meat through the bag and get a feeling for how tender it is. Then put it in longer and maybe increase the temp if you are restricted with time. I bet it would be good sliced or chopped even if it's not falling apart.

The age of the animal can make a huge difference in how long it takes to break down the connective tissue. I find in general beef takes longer than pork, which takes longer than turkey, which takes longer than chicken.

Save that juice - you can make a nice gravy or use it as a base in something else.

paqman · September 2015

nolaegghead said:

Save that juice - you can make a nice gravy or use it as a base in something else.

I did not have much success with juices from sous vide cooking. What do you do with it?

It should be good!

kirkiver · September 2015

I've done chuck roast for 56 hours at 135, then removed from pouch, patted dry, and then seared in a CI skillet on the egg. at that point its good for sandwiches, or I've made a pot roast with vegetables/gravy, then cube up the meat and add just before serving. good either way.

jls9595 · September 2015

thanks guys. I'll check in in a bit. I may go longer so I can do pulled beef

Raymont · September 2015

I would think you need to bump temp if you want pulled beef. "for traditional results (e.g. well done) " they recommend 160 degrees, but say no problem going 131-140 degrees, it will be tender, just not "traditional". I guess traditional means pulled/flaky well done..

Helmet · September 2015

I did one at 135 for 72 hours and it was more pot-roasty than I would have liked. It did stay together enough to sear it at the end though, just for future reference.

jls9595 · September 2015

I wonder how it would do, if it's not tender enough to pull, if I threw it on the egg now at like 350 or so? Maybe finish it up like the pepper stout beef recipe?

jls9595 · September 2015

I ended up doing a shortened version of "pepper stout beef." Turned out good, probably more tender than usual. Removed from sous vide (135*) after 50 hours and put into pan with vidalia onions, green peppers, garlic and beer. Cooked on the Egg covered for an hour and a half at 350* (cooked while I mowed). Temp was at 195*, pulled and cooked another 90 min uncovered to reduce liquid. Also had twice baked potatoes.

Image: https://us.v-cdn.net/5017260/uploads/editor/qq/iskozese5zjx.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/vr/rvr1swvev5fu.jpg

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Image: https://us.v-cdn.net/5017260/uploads/editor/p9/dlzwbuz488zu.jpg

mahenryak · September 2015

That looks terrific. Nice job.

SandyHookEgger · September 2015

Looks good. But I could not do a 2 or 3 day cook-- might forget it

nolaegghead · September 2015

Looks delicious. As my pappy once told me, it's not how you get there, it's how where you get. Unless getting there is more interesting than where ya at. Oh never mind.

Jstroke · September 2015

Stellar. I would slam that real quick. The nobody heard talking, jaw jamming kind of eating.

48 hour sous vide chuck roast

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