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24 hour chuck roast

MasterC
MasterC Posts: 1,586
in EggHead Forum
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.
Fort Wayne Indiana 
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Comments

  • RRP
    RRP Posts: 26,454
    LOOKS GREAT! Gotta ask though...just an out of the grocery store bin chuck, or something special? Also did you do any trimming? 
    Re-gasketing the USA one yard at a time 
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  • lkapigian
    lkapigian Posts: 11,549
    Love that cook !
    Visalia, Ca @lkapigian
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  • dmchicago
    dmchicago Posts: 4,519

    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • loco_engr
    loco_engr Posts: 5,818
    to quote gallagher (comedian)  . . . "totally new concept"!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lousubcap
    lousubcap Posts: 36,782
    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!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • MasterC
    MasterC Posts: 1,586
    Thanks for the props everyone.

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


    Fort Wayne Indiana 
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  • Photo Egg
    Photo Egg Posts: 12,137
    MasterC said:
    Thanks for the props everyone.

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


    Should be a “ Dammmnnnn Like” button.
    Thank you,
    Darian

    Galveston Texas
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  • GrateEggspectations
    GrateEggspectations Posts: 11,592
    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. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    That looks wonderful! Nice work.
    Stillwater, MN
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • caliking
    caliking Posts: 19,780
    Outstanding. Put some gravy on that, and I'd probably eat the plate, too. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MasterC
    MasterC Posts: 1,586
    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 
    Fort Wayne Indiana 
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  • Yno
    Yno Posts: 529
    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!
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • scdaf
    scdaf Posts: 177
    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.
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  • HeavyG
    HeavyG Posts: 10,380
    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?

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • scdaf
    scdaf Posts: 177
    :o 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.  :o
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  • GlennM
    GlennM Posts: 1,449
    edited February 2022
    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 
    In the bush just East of Cambridge,Ontario 
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  • MasterC
    MasterC Posts: 1,586
    After the bath
    Fort Wayne Indiana 
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  • MasterC
    MasterC Posts: 1,586
    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
    Fort Wayne Indiana 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    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.
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    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.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    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.  
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    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?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • MasterC
    MasterC Posts: 1,586
    Thank you Money_Hillbilly. 
    I will be trying this soon
    Fort Wayne Indiana 
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