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First time attempting chuck roast, any tips would be greatly appreciated
In Sous Vide

First time attempting chuck roast, any tips would be greatly appreciated


First time attempting chuck roast, any tips would be greatly appreciated

by ArmNo210

37 Comments

  2. StanDieg0

    You might catch some flak for the butter and fresh herbs. Some same the butter just mutes the beef flavor and the fresh herbs don’t render well at such low temps. Many prefer dried spices.

  3. xicor

    First tip: don’t put butter or raw garlic in the bag.

    Butter dilutes the beef flavors, and should only go in basted during searing

    Garlic tastes funky when cooked at low temperatures for long times. Better to use garlic powder

  8. StealthCampers

    ![gif](giphy|YHbmnvl3bPjhmS0UBT|downsized)

  10. almondbutterbucket

    I season mine with dried only. Pepper, salt, garlic POWDER, onion powder, perhaps some smoked paprika and cumin.

    I would recommend keeping it as simple as possible.
    My temp is 57C for 36hrs, sear afterwards on bbq or in a skillet.

  12. lucioux

    all these butter posts lately are really cracking me up

  14. JustPassingGo

    Getting recommendations for sous vide chuck roast is tricky because quality of meat, and personal preference is going to vary greatly. I’ve prepared many at different times, temps, pre-smoked, post-smoked, pre-seared etc. The smoked and seared ones came out great but for the extra work wasn’t worth it.

    My go to has been 135 – 137* for fat rendering, and 42 – 48 hours for tenderness. I pulled some around 36 hours to see what people were raving about, but always find it to be a little chewy with a less than 40 hour cook time. I recommend taking notes once you get it dialed in so years from now you can reproduce a temp/time that matches your tastes.

    Definitely listen to the other folks commenting to remove the butter and garlic and re bag the chuck before cooking, this is a safety issue. I would remove the fresh herds as well. I’m not sure if they’re a health risk, but one time I over seasoned a sous vide roast with rosemary sprigs.

  20. Relative_Year4968

    The time to have asked was before bagging, not after, OP.

  21. DonutDylon1

    For the love of God, can the mods please ban karma farming butter posts.

  22. outblues

    How does this process compare to braising for chuck roast (and other thick tough cuts of meat)

  25. dtwhitecp

    Sorry to report that based on the advice of this sub, the butter will absorb every last drop of flavor from the meat. One pad of butter can remove flavor from over 20 pounds of meat, and paradoxically the resulting butter does not express that flavor at all. It’s just a flavor black hole.

    But only in this exact case. When you use butter in normal cooking, it’s fine.

  26. No_Rec1979

    Did some just today. Came out amazing.

    I recommend 140 F for ~36 hrs, then sear however you want and serve.

    You will get an amazing result even if you don’t execute perfectly.

  30. UmpireLow8095

    Coat in better than bouillon, bag, 135f for 24+ hrs, sear on all sides. Will be just like prime rib. Easy and people don’t believe how good it is.

  31. SupesDepressed

    Looks good but I just saw in another thread that you’re not supposed to put raw garlic in the bag. I’ve been doing it for a couple years but they say it’s risky for botulism!

  32. slysamfox

    Doing my first one as we speak. It was nicely marbled choice chuck from local grocery store. 6.99 a pound. Dry brined over night. Seasoned with SPG and am 28 hours in heading to 33 hours total, at 133. I pulled my small test piece out at 24 hours, short ice bath, dried, fridge on a wire rack uncovered for an hour while I did other stuff, and then cast iron using the 30 flip, 30 flip, 15 flip, 15 pull method.

    Great color, great texture, great crust, great taste. Can’t wait to try the 33 hour version.

  33. Phyrexian_Mario

    I’ve started using beef bullion as a dry rub before sealing and am happy with the outcome

  34. generalee72

    While I agree butter in the bag is not preferred, it’s nothing to loose sleep over.
    I have heard that fresh garlic isn’t safe and I have heard that it’s fine. I don’t know the fact on food safety, but I don’t like to risk it and end of the day it’s just better using powder.
    Fresh herbs in the bag are fine, I don’t use them, but that’s just my preference, not because of some “rule”.

    I’m S/P/G, or i’ll add a steak rub. I have 2 in right now, 137/48 with kosher salt and a Carne Asada rub. Once done I will either chill, dry off and grill sear, or flame thrower (weed torch) sear right out of the bath. (after drying)

    That’s how I have been doing it for years. However I am seeing a number of people that are drying on a rack in the fridge, I might get the details and give that a go.

  35. chris_b_critter

    I am new to sous vide, but I am very confused. I just did a tri tip for Memorial Day and I used fresh garlic and rosemary and it turned out fucking fantastic. What am I missing?

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