Chuck roast SV, Egg finish

JohnEggGio · September 2019

Intrigued by recent posts citing long SV cooks of chuck roasts, I picked up 2 from Wegman’s (about 3# each), Friday. That evening I gave them a moderate coat of SPOG, and put them into the SV, 130, for a 24 hour bath. Pulled them, dropped them on a 425, normal height grid - seared for a minute through 2 turns each side.

One was a little less done - it was less tender. Quite tasty, almost fail-proof cook.

Photo Egg · September 2019

Looks great.
Trim all the outer fat. Try 36 hours at 135 some time. Let me know what you think.

JohnEggGio · September 2019

Photo Egg said:

Looks great.
Trim all the outer fat. Try 36 hours at 135 some time. Let me know what you think.

I’m thinking higher temp, longer cook would be on point. Will do.

NorthPilot06 · September 2019

Glad you enjoyed! I’ve gone as high as 48 hours before I believe - but I don’t usually bump the tempo because I want that medium rare finish!

If you get a large enough piece (roast style), you can even pat on a herb crust using whipped egg whites (but I usually finish in the oven if doing this, for no particular reason)

JohnEggGio · September 2019

@NorthPilot06 Thanks - will consider.

cookingdude555 · September 2019

Looks awesome

Sea2Ski · September 2019

I have not done this, but must give it a try based on all the reviews. I like rarer meat so maybe I will split the difference and try 132 for 36 hrs.

Carolina Q · September 2019

I've done a couple of these, 131°, 48 hours. Seared in a skillet on the stove top. Probably longer than needed, but sure no complaints on doneness, flavor or texture! Color was similar to yours.

To me, it doesn't taste like prime rib (though still quite tasty), but the texture is very similar. Fork tender.

smbishop · September 2019

JohnEggGio said:

Photo Egg said:

Looks great.
Trim all the outer fat. Try 36 hours at 135 some time. Let me know what you think.

I’m thinking higher temp, longer cook would be on point. Will do.

Inspired by Darian, I have done this once with great results. I chose 24 hours at 140.

JohnEggGio · September 2019

I have a couple of big hunks leftover - thinking I’ll put them back in the bath tomorrow morning for an additional 12 hours.

JohnEggGio · January 2020

Photo Egg said:

Looks great.
Trim all the outer fat. Try 36 hours at 135 some time. Let me know what you think.

Just dropped a 3.5 pounder in the pond. Planning a 36 hour swim at 135. Feels a bit odd, starting a dinner a day and a half ahead...”let’s see...I’m going to eat this Thursday...”. Shoot - just realized the wife won’t even be home - she’s leaving for a long weekend. Ok, lots-o-beef for me.

Photo Egg · January 2020

JohnEggGio said:

Photo Egg said:

Looks great.
Trim all the outer fat. Try 36 hours at 135 some time. Let me know what you think.

Just dropped a 3.5 pounder in the pond. Planning a 36 hour swim at 135. Feels a bit odd, starting a dinner a day and a half ahead...”let’s see...I’m going to eat this Thursday...”. Shoot - just realized the wife won’t even be home - she’s leaving for a long weekend. Ok, lots-o-beef for me.

I agree on the planning ahead part, does feel strange. Not my specialty.lol
For me , the biggest thing I have learned is trimming the fat. It adds nothing doing the SV method. Will be watching for your finished roast.

JohnEggGio · January 2020

Photo Egg said:

JohnEggGio said:

Photo Egg said:

Looks great.
Trim all the outer fat. Try 36 hours at 135 some time. Let me know what you think.

Just dropped a 3.5 pounder in the pond. Planning a 36 hour swim at 135. Feels a bit odd, starting a dinner a day and a half ahead...”let’s see...I’m going to eat this Thursday...”. Shoot - just realized the wife won’t even be home - she’s leaving for a long weekend. Ok, lots-o-beef for me.

I agree on the planning ahead part, does feel strange. Not my specialty.lol
For me , the biggest thing I have learned is trimming the fat. It adds nothing doing the SV method. Will be watching for your finished roast.

In fact it’s so strange that I was off by a day in my statement- it will be ready Wednesday evening!

pgprescott · January 2020

Me like.

billyray · January 2020

Did one at 131 for 72 hours, then ice bath for 1 hour and into the frig. Only had kosher salt on it before SVing. Next day seasoned with Oakridge SPOGOS and Carne Crosta, on the egg to 135 internal and then reverse seared at 500 on the flat side of the grill grates. Came out really flavorful and fork tender. I've got one in the freezer that I SVed at the same temp & time and ice bathed. I wanted to see how it does after being frozen for several weeks, I'll take pics of this one.

JohnEggGio · January 2020

@billyray Wow, 3 days! Hmmm, under your plan I could stretch it out until the wife comes home (2 days in the fridge). Just might do that.

smokingal · January 2020

That's one heck of a meal you put together. Very nice work.

johnnyp · January 2020

Great job.

in regards to tenderness, the pinch test is a winner. Literally pinch the meat to tell how tender it is. If its not ready, go another couple hours. Allot some extra time and its fool proof.

JohnEggGio · February 2020

Circling back... I ended up going 60 hours at 135. Wife was out of town so I gave it a quick chill in ice water, then dropped it into the freezer. Left it frozen about a week then moved it into the fridge where it sat a couple of days. Cut it into 1/4” slices that I gently warmed in a frying pan - topped the slices with a gravy made from the juices in the SV bag. Really enjoyed it - very tender and flavorful. Will definitely repeat this process.

rifrench · February 2020

Nice job!

Daddyshack · May 2020

Just bought sous vide. Haven’t used yet. What’s the advantage of cooking for 30-40 hours when you can roast for 4-5 hours ? Is the flavor that much better ? Thanks.

rifrench · May 2020

For me, the advantage is the set it and forget it part. Of course, you have to make sure you don't lose the water in the vessel. With a good set up, you will have very little water loss. There is no constant supervision, the food cooks while you are at work or otherwise away from the house. An hour or so overcooking does no harm to most foods. Sear the meat on the grill, or with a Butane torch, propane can add an off flavor. Imagine a steak with wall to wall rare, and a quick sear, or boneless skinless chicken breasts ready to cool and cut up for chicken salad.

jtcBoynton · May 2020

What’s the advantage of cooking for 30-40 hours when you can roast for 4-5 hours ?

You can cook it to medium rare (130-135ºF) and still have the collagen breakdown into gelatin. At these temps it takes a long time for the collagen to gelatin magic to occur.

Daddyshack · May 2020

Thank you

Chuck roast SV, Egg finish

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