Prime Chuck 135°F – 36.5 Hours

I received a sample box of various prime beef cuts for Christmas. One of the packages was a prime chuck roast. I have never done a chuck roast with SV so I came to this community for ideas. It seemed the majority are doing theirs at 135°F-137°F for 24-48 hours. I decided on 135°F for 36 hours. It seemed like the best middle ground. I saw someone commented they like coating their chuck with beef Better Than Bouillon and Montreal steak seasoning so I tried that. I used my flamethrower for the sear after drying and letting the chuck sit in the frig for 15 min. I also made an au jus and horseradish sauce to pair with the chuck. The au jus was made with the bag juices, water, beef Better Than Bouillon, paprika, thyme, oregano, Worcestershire, and red wine vinegar. The horseradish sauce had horseradish puree, mayo, sour cream, and dijon mustard. The bag juices au jus was pretty salty but tasted great with the chuck slices, broccoli, and rice. The spicy horseradish sauce was outstanding with fatty pieces of chuck. The star was appropriately the chuck roast. This was like a great prime rib. Same texture, juicy, fatty and outstanding sauces elevated it all.

A big thanks is due to the community for sharing their experiences that shaped how this went. I will try my next chuck at 137°F for 48 hours next to compare the two. This came out so good that I have a hard time believing the next one will match it but these little experiments are great little excuses to cook some great meals.

Cheers! 🥃