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Chuck Roast - 155 for 36 hrs?
In Sous Vide

Chuck Roast – 155 for 36 hrs?

Just put this 3 lbs chuck roast from Whole Foods in the fridge to dry brine for 48 hrs. Seasoned with the pictured rub and Maldon salt. Will sear with the A5 tallow after the sous vide.

155 for 36 hrs?

Should I tie it with twine so it's more of a cylinder before the sous vide?

Thanks!

by GrouchyName5093

12 Comments

  1. stoneman9284

    Are you wanting to end up with steaks or like a bbq roast or what

  3. bassfingerz

    I do 48 hours at 137 and sear at 600. It’s the most amazing, fall apart, no knife needing steak.

  4. BiochemGuitarTurtle

    I love making these, but I usually use a temp between 135-143 depending on the crowd and how medium-rare or medium I want it.

  7. Nomailforu

    I have one on right now and going for 137/36 hours.

  8. CommonUnique1078

    It’s not that thick. Suggest 136 for 18 to 24 then do a garlic mayo sear

  9. congojr

    So I literally just got done with dinner, and I did a chuck at 131 for 30 hours. It was definitely phenomenal, but could have been more tender. I think 137 would have definitely been the move

  10. makangribe

    I did three Sir Charles last year, we don’t eat much beef. 135 for 30 hours and then sear in cast iron turned out like Prime Rib.

  11. GrouchyName5093

    At 137 do you think there would be much of a difference between 36 and 24 hrs?

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