My first chuck roast at 130 for 24 hours, open to any advice that I can implement next time!
My first chuck roast at 130 for 24 hours, open to any advice that I can implement next time!
by xxannieyangxx9
8 Comments
mikedvb
130 is too low for the fats and connective tissues to break down in my experience resulting in a chewy result.
If you want to do a long cook on this cut of meat I would do 130 for 20 and then 160 for 4. At least that works for me.
I’ve also done it at 140 for 23 then put it in my pressure cooker for a half hour.
bromar24
Did you have to get special bags to SV such a large cut of meat?
No_Rec1979
140 F for about 36 hours will turn that Chuck into Sir Charles.
Relative_Year4968
Always good to tell the group what you thought of a cook.
hey_im_cool
Looks pretty good, but the fat seems like it could’ve rendered more. How did you enjoy it? Any complaints?
I personally go higher and longer and have fantastic results. 133 for 36 hours was my most recent.
Also I highly recommend making an au jus: After the sear pour the bag juices into the pan and stir, reduce on medium heat til thick and add a few splashes of red wine or stock to deglaze, the. stir and cook til heated through and strain. Pairs great with horseradish
Equivalent-Collar655
It looks good. I’m glad you didn’t call it Sir Charles 🤦♂️
Realistic-Poetry-364
I cooked a 3lb chuck the other day at 138F for 30 hours. It was delicious! Fat hadn’t completely rendered but it was pleasant to eat, and the meat was just the right texture. Not too soft but very tender.
AwesomeJohn01
I always heard 137 for 36 hours is when the magic happens
8 Comments
130 is too low for the fats and connective tissues to break down in my experience resulting in a chewy result.
If you want to do a long cook on this cut of meat I would do 130 for 20 and then 160 for 4. At least that works for me.
I’ve also done it at 140 for 23 then put it in my pressure cooker for a half hour.
Did you have to get special bags to SV such a large cut of meat?
140 F for about 36 hours will turn that Chuck into Sir Charles.
Always good to tell the group what you thought of a cook.
Looks pretty good, but the fat seems like it could’ve rendered more. How did you enjoy it? Any complaints?
I personally go higher and longer and have fantastic results. 133 for 36 hours was my most recent.
Also I highly recommend making an au jus: After the sear pour the bag juices into the pan and stir, reduce on medium heat til thick and add a few splashes of red wine or stock to deglaze, the. stir and cook til heated through and strain. Pairs great with horseradish
It looks good. I’m glad you didn’t call it Sir Charles 🤦♂️
I cooked a 3lb chuck the other day at 138F for 30 hours. It was delicious! Fat hadn’t completely rendered but it was pleasant to eat, and the meat was just the right texture. Not too soft but very tender.
I always heard 137 for 36 hours is when the magic happens