Got a sous vide about a month ago and figured I’d try my hand at a chuck roast after seeing multiple posts about it. 135 for about 26-27 hours. Patted dry and spent 25 ish minutes in the fridge on a wire rack. Cast iron for 30 seconds each side, twice. Made gravy out of the bag juices (yes I know, it looks like poop; I’ve never made gravy from scratch before and just winged it). Fiancée approves.
by Wonderful_Example743
3 Comments
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Looks delicious (meat), gravy looks kinda scary, almost EXACTLY like my first try at gravy from the bag juices, but I bet they both tasted superb! How was the fat? It looks pretty soft to me, just the way I like it. After getting my chuck roast recipe nailed down so everyone is happy, 137F for 29-30 hours, unless it is going to be smoked after. Chuck is my go too beef when I don’t want to spend $20 to $80+ / pound. I like it better than sirloins that cost me 200% more than the chuck.
Last I did a 137F / 28 hour sous vide chuck roast and my son in law smoked it for 2 1/2 hours at low temp for a family dinner. People liked it better than the smoked brisket. My next chuck-venture is going to be marinated in Catalina dressing for 24 hours, then sous vide cooked at 30 hours / 137F, pan seared using the 350F turn every 25-30 seconds in a cast iron pan outside, to achieve the desired sear.
I don’t like 24+ cook time. It’s overcooked. I like 4-8 hours for a steak-like texture.