Picked this up from Aldi. Goal is French dipped subs. What temp and for how long? Also open to suggestions on whether or not to even souse vide it if there are better options. Never done chuck roast before. Thanks!!
by Large_Pick1582
10 Comments
kingganjaguru
137 for 400 hours
texas_nature
That looks like beef jerky meat! That’s what I would use it for. Sure you could sous vide it for 24 hours or you could make some killer homemade jerky with it.
I’ve did these cuts at 137° for 24 hours and they didn’t come out like I wanted. I’ve also turned them into steaks and did them individually for 137° for a couple hours depending how thick I made them.
I’m not a sous vide pro, but this is the kind of meat I buy for jerky. Either this or eye round.
beattywill80
137 at 24 hours is the standard. One thing I will recommend that nobody else is going to talk about. MSG is really gonna help with that long cook time.
Large_Pick1582
Thank you all for advice. So is this the right cut for French dipped subs?? seems like not lol.
flynreelow
u are better off throwing that in the crock pot with some onions and the beef broth
Trees4mojo
French dips are going to need a broth so you’re better off braising this one either in a crockpot or Dutch oven. Chuck can be great though. The most common Sous vide method is to go full Sir Charles. If you haven’t cooked with chuck before look it up. It’s quite easy to work with and can be really good. A few things off the top of my head would be Irish beef stew, poor man burnt ends, beef tips and noodles, Mississippi pot roast and don’t forget you can grind your own burger.
SlippyBoy41
It’s lean I’d go 131f for 3hrs
loweexclamationpoint
That will be hard to slice for sandwiches, but if you’re ok with pulled French dips go for it. For the au jus, you can heat the juice in the bag to a higher temperature in a saucepan and strain out the grey stuff. Watch out for adding too much salt though. Also can make au jus by doctoring a little beef stock from a can or from Minors or Better Than Bouillon stock paste.
The best thing to do with chuck roast I’ve found is to make an oven stew. Cut into big cubes, brown lightly in a little oil in a Dutch oven. Add whatever root veg cubes, mushrooms, celery, peppers, etc and herbs and pepper that you like as the meat browns. I like to include some daikon or black radish batons. Then pour on about 1/2 cup red wine. Bake covered at 275F for 3 to 4 hours until meat is extremely tender. If you want to include potatoes, don’t put them in with the other veg – they’ll get too soft. Instead, parboil large potato cubes until just barely cooked. For the last half hour of baking the stew, stir in the potatoes until well coated with the juice. I have a programmable oven so I cook this at 300F for the first hour, then 250F the rest of the way.
mrc7928
Just did a chuck roast 133 for 30 hours and everyone loved it. For me the added time makes 137 not needed and at 133 I got a true medium rare cook and all the fat was rendered. I served it more like a steak with mashed potatoes and shaved Brussel sprouts but it would have been great in a sandwich too.
10 Comments
137 for 400 hours
That looks like beef jerky meat! That’s what I would use it for. Sure you could sous vide it for 24 hours or you could make some killer homemade jerky with it.
I’ve did these cuts at 137° for 24 hours and they didn’t come out like I wanted. I’ve also turned them into steaks and did them individually for 137° for a couple hours depending how thick I made them.
I’m not a sous vide pro, but this is the kind of meat I buy for jerky. Either this or eye round.
137 at 24 hours is the standard. One thing I will recommend that nobody else is going to talk about. MSG is really gonna help with that long cook time.
Thank you all for advice. So is this the right cut for French dipped subs?? seems like not lol.
u are better off throwing that in the crock pot with some onions and the beef broth
French dips are going to need a broth so you’re better off braising this one either in a crockpot or Dutch oven. Chuck can be great though. The most common Sous vide method is to go full Sir Charles. If you haven’t cooked with chuck before look it up. It’s quite easy to work with and can be really good. A few things off the top of my head would be Irish beef stew, poor man burnt ends, beef tips and noodles, Mississippi pot roast and don’t forget you can grind your own burger.
It’s lean I’d go 131f for 3hrs
That will be hard to slice for sandwiches, but if you’re ok with pulled French dips go for it. For the au jus, you can heat the juice in the bag to a higher temperature in a saucepan and strain out the grey stuff. Watch out for adding too much salt though. Also can make au jus by doctoring a little beef stock from a can or from Minors or Better Than Bouillon stock paste.
The best thing to do with chuck roast I’ve found is to make an oven stew. Cut into big cubes, brown lightly in a little oil in a Dutch oven. Add whatever root veg cubes, mushrooms, celery, peppers, etc and herbs and pepper that you like as the meat browns. I like to include some daikon or black radish batons. Then pour on about 1/2 cup red wine. Bake covered at 275F for 3 to 4 hours until meat is extremely tender. If you want to include potatoes, don’t put them in with the other veg – they’ll get too soft. Instead, parboil large potato cubes until just barely cooked. For the last half hour of baking the stew, stir in the potatoes until well coated with the juice. I have a programmable oven so I cook this at 300F for the first hour, then 250F the rest of the way.
Just did a chuck roast 133 for 30 hours and everyone loved it. For me the added time makes 137 not needed and at 133 I got a true medium rare cook and all the fat was rendered. I served it more like a steak with mashed potatoes and shaved Brussel sprouts but it would have been great in a sandwich too.
Cut it up into mock short ribs. 👨🏽🍳
Freeze 1/2.