Sous vide Chuck Roast?

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Joined Dec 30, 2015
I picked up a 2 inch thick 2.32 lb. antibiotic and hormone free, etc. choice "Angus Boneless Chuck Roast" on sale tonight intending to use the Anova precision cooker with it.

But, that is not a cut of meat I could find in the Food Lab site! Ugh. I don't eat meat so buying a it is a challenge and learning experience.

I was hoping to cook it with onions and seasoning for about 2 hours at 130F aiming for medium-rare and then to sear it.

How does this sound?

Thanks in advance!
 
285
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Joined Dec 30, 2015
Experiment over. But it wasn't a fair test. The recipe required 24 hours. We had to take it out after 18 hours since we were feeding a couple friends. Husband tasted it and pronounced it "tough," so it never got cut and seared. It has become cat food. Kitties are very happy. Husband ran out to the market, got some fillets, and they cooked up beautifully in 50 minutes.
 
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Joined Aug 15, 2003
Honestly try it at 133F for 48 hours. Season the roast aggressively first, lots of salt and pepper, let it sit overnight and then sous vide it.

24 hours might be too little time too. At that low temp, it takes a LONG time to break down. But the results are worth it. We do our short ribs (technically "chuck flap" but it is basically boneless short rib) for 72 hours at 133F, and they are amazing. Don't give up on it yet.
 
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Joined Nov 5, 2007
Sorry to hear it did not go well. But as Someday said, don't give up yet. Plan ahead, take the time and you will be rewarded.

mjb.
 
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Joined Sep 26, 2017
The first time I did it @ 136°F for 36 hours. Came out very tender but with a mealy mouthfeel.

The second time I did it @ 131°F for 48 hours. Came out tender and perfect.

Every time afterward, I did it like the second time.
 
285
143
Joined Dec 30, 2015
Honestly try it at 133F for 48 hours. Season the roast aggressively first, lots of salt and pepper, let it sit overnight and then sous vide it.

24 hours might be too little time too. At that low temp, it takes a LONG time to break down. But the results are worth it. We do our short ribs (technically "chuck flap" but it is basically boneless short rib) for 72 hours at 133F, and they are amazing. Don't give up on it yet.

OK. Will continue experiment on this bag which has been in the fridge a couple days. I'll stick it back in at 133F for a day, maybe more after tasting, and let you know what happens. (Recall, it has already cooked for 18 hours.)
 
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285
143
Joined Dec 30, 2015
Chef, this is a sous vide experiment with a piece of meat bought on a whim. It would have been dinner with friends, but it was too tough, so at the suggestion of posters here, it's back in the cooker. Doesn't really matter how it comes out now; it will give me an idea of how sous vide works and what happens to this type of meat over (cooking time). So, I'm less interested in the dish than I am in playing with the new cooker.

If the meat tenderizes, maybe my husband will eat it. (He has a mental block since tasting it after the first 18-hour cook. It reminds him of the tough meat his mom used to make. Lol!) If he doesn't like it, the kitties get it. He prefers medium, hence the temp setting. So, if it tenderizes, I will either slice it and sear the "steaks" or slice and make sandwiches, or...something.
 
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Joined Sep 26, 2017
He prefers medium, hence the temp setting.

In my experience, it's better to sous vide to rare/medium rare and cook to the doneness you want during the finishing. I find it tastes better this way. With some practice, you can even use the microwave raise the doneness quickly and easily.
 
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Joined Oct 17, 2017
I was doing sous vide chuck roast with herbs at 130F for 24hrs. I also tried 72hr, this lost a lot of moisture due to the long cook time. I also tried 48hr, it wasn't as dry, but still lost a good amount of moisture due to long cooking process. 24hrs was my go to when I was serving to guest. I also pre-seared it and other times, seared it right before serving.
 

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