Been wanting to do a roast sous vide. So I picked this up. Was wondering if anyone had any tips or suggestions. Thanks
by syconess
8 Comments
macmanfan
137 degrees for 4 – 5 hours with 30 minutes rest before browning under the broiler. Use double the seasoning you would put on a nice steak.
BreakfastBeerz
The cross rib roast is from the chuck, not the rib primal that you get prime rib and eyebeye. Its a tougher cut and needs more time to break down. 135-140 for 12 hours.
rigiboto01
I’m bigger just lower the shoulder and charge it.
kiltedgeek
OK no advice, but what cut is that actually? someone said from the chuck?
doc_skinner
Chuck roast that big — and that lean — I’d do 135 for 24 or even 36 hours.
charliekwalker
You would be better served using a pressure cooker or an instant pot. You can sous vide it but it’s not something I would recommend.
Razorwyre
I’d be tempted to skip the sous vide, cut it thin and make steak sandwiches with it.
8 Comments
137 degrees for 4 – 5 hours with 30 minutes rest before browning under the broiler. Use double the seasoning you would put on a nice steak.
The cross rib roast is from the chuck, not the rib primal that you get prime rib and eyebeye. Its a tougher cut and needs more time to break down. 135-140 for 12 hours.
I’m bigger just lower the shoulder and charge it.
OK no advice, but what cut is that actually? someone said from the chuck?
Chuck roast that big — and that lean — I’d do 135 for 24 or even 36 hours.
You would be better served using a pressure cooker or an instant pot. You can sous vide it but it’s not something I would recommend.
I’d be tempted to skip the sous vide, cut it thin and make steak sandwiches with it.
Local sous vider, glad to know we’re out there!
I’ve done this with cross rib and it’s great:
https://izzycooking.com/sous-vide-chuck-roast/