Did a 44 hour sous vide at 133 degrees on a chuck roast. Was planning on 24 hours but partner got a stomach bug and had to hold off for one day. Finished on a stainless steel pan.
Taste was really good! However did not taste or feel like steak. Taste was more like a roast taste despite using the same seasonings we use for our steaks (salt, pepper, rosemary). Texture reminded us of pastrami like from a Jewish deli. Plus all the connective tissue in the cut added a gelatinous soft texture mixed in with the meaty texture. Didn’t feel mealy, mushy or grainy despite the long cook time.
Would do it again but not as a steak dupe. Would do it with traditional pot roast seasonings.
by _IAmMeg_
15 Comments
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When cooking SV, I feel like ribeye is a poor man’s chuck roast.
I can get the taste and texture I want with Sir Charles pretty much every time, but ribeye tends to be a letdown.
Have you tried a 2 hr cook and sear on beef flap? This has been my go to lately
lol are you enjoying that fine cut of beef with a plastic fork?
I have much better luck with sir charles at 137 for 30 hours.
44 hours might have been overkill… it looks like mush. I’ve done chuck steaks for 24 hours that were soft like that too.
and still over $9 a lb. Can you believe that Bullsh!t?
Probably delicious…not close to a ribeye.
You did it too long, try 24 hours next time.
I’m a beef cattle producer and am absolutely blown away that chuck roast is nearly $10 a pound. Somebody is making a killing off these prices and it sure as hell isn’t me… especially when all my inputs have jumped up by at least 30%.
Chuck roast for $9.27/lb hurts my soul
$9/lb for choice Chuck? Oof. I’d just spend the extra $5 for Ribeye.
If you want to try some butchery buy a whole chuck roll at Sam’s or Costco.
They put can get chuck roasts out of it, but you can also get a bunch of really tender and flavorful cuts like chuck eye, Denver steak and sierra steak out of it.
The rest can be roasts or ground beef or stew meat.
Also, this is a chuck shoulder roast, different than what most people make.
Smoke it over competition blend on the pellet smoker for only about 6-8 hours using Salt-Pepper-Garlic dry rub. I think the 44 hour sous is getting carried away.