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Author Topic: Chuck Roast 1  (Read 58512 times)

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Offline drholly

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Chuck Roast 1
« Reply #-1 on: February 18, 2015, 01:50:26 AM »
This is my first long cook - at least 24 hours, maybe 36 to 48 depending on family activities.

Just a humble chuck roast (about 2.75 pounds.) On sale at my local Cub - had to give it a try. No fancy prep - just a rub with M-3 and W.O.W. (btw they smell SOOOOO good.)

Bagged and dropped in the tub at 131F. I searched everywhere and found a wide range of temps / times. Settled on 131 as something in the middle of all the options. I want it to come out more like a rare steak (can always grill it a bit if I need to) vs. pot roast.

Don't check back often - likely no updates until it is done.

Cheers,

D

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Offline sliding_billy

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Re: Chuck Roast 1
« on: February 18, 2015, 01:53:13 AM »
What, it isn't done yet?  ;D
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Offline drholly

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Re: Chuck Roast 1
« Reply #1 on: February 18, 2015, 01:54:58 AM »
Quote from: sliding_billy on February 18, 2015, 01:53:13 AM
What, it isn't done yet?  ;D
You are worse than Pappy!...  ;) ;) ;D ;D ;D ;D
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Offline Pam Gould

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Re: Chuck Roast 1
« Reply #2 on: February 18, 2015, 02:03:09 AM »
David..I did the same for 50 hours..came out great..there are pics somewhere on here, cut with a fork, I did a cast iron sear when done, too cold to stand outside. Good luck, I know it will be fine.  .☆´¯`•.¸¸. ི♥ྀ. 
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Offline drholly

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Re: Chuck Roast 1
« Reply #3 on: February 18, 2015, 02:09:06 AM »
Pam, already plan on the CI sear.

Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.

Thanks,

D
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Offline ACW3

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Re: Chuck Roast 1
« Reply #4 on: February 18, 2015, 08:07:14 AM »
Watching, and waiting...

Art
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Offline jjjonz

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Re: Chuck Roast 1
« Reply #5 on: February 18, 2015, 10:26:30 AM »
watching !!  :)
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Offline Pappymn

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Chuck Roast 1
« Reply #6 on: February 18, 2015, 11:58:13 AM »
I think my first chuck was 48 hours. Cut with a fork. SV and Chuck are a great combo
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Offline teesquare

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Re: Chuck Roast 1
« Reply #7 on: February 18, 2015, 12:04:52 PM »
It seems that - the more hard fats, silver skin, and connective tissues in general - the better the result.

SV really shines when we cook "less than prime" cuts...it is almost safe to say - the tougher or cheaper the cut of meat - the better it will turn out if cooked Sous Vide.
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Offline teesquare

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Re: Chuck Roast 1
« Reply #8 on: February 18, 2015, 12:07:05 PM »
It seems that - the more hard fats, silver skin, and connective tissues in general - the better the result.

SV really shines when we cook "less than prime" cuts...it is almost safe to say - the tougher or cheaper the cut of meat - the better it will turn out if cooked Sous Vide.
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Offline Pam Gould

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Re: Chuck Roast 1
« Reply #9 on: February 18, 2015, 12:21:03 PM »
Quote from: drholly on February 18, 2015, 02:09:06 AM
Pam, already plan on the CI sear.

Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.

Thanks,

D
How long cook are you planning? beauty fo sv is that you can keep it longer.  .☆´¯`•.¸¸. ི♥ྀ. 
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Offline drholly

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Re: Chuck Roast 1
« Reply #10 on: February 18, 2015, 02:39:46 PM »
Quote from: Pam Gould on February 18, 2015, 12:21:03 PM
Quote from: drholly on February 18, 2015, 02:09:06 AM
Pam, already plan on the CI sear.

Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.

Thanks,

D
How long cook are you planning? beauty fo sv is that you can keep it longer.  .☆´¯`•.¸¸. ི♥ྀ.

Right now looking at about 40 - 42 hours - supper tomorrow. Just took a peek - what a bunch of juice coming out. Thinking about a pan sauce!
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Offline Pappymn

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Chuck Roast 1
« Reply #11 on: February 18, 2015, 03:48:14 PM »

Quote from: drholly on February 18, 2015, 02:39:46 PM
Quote from: Pam Gould on February 18, 2015, 12:21:03 PM
Quote from: drholly on February 18, 2015, 02:09:06 AM
Pam, already plan on the CI sear.

Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.

Thanks,

D
How long cook are you planning? beauty fo sv is that you can keep it longer.  .☆´¯`•.¸¸. ི♥ྀ.

Right now looking at about 40 - 42 hours - supper tomorrow. Just took a peek - what a bunch of juice coming out. Thinking about a pan sauce!

Yep, those juices are liquid gold
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Offline Jaxon

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Re: Chuck Roast 1
« Reply #12 on: February 18, 2015, 04:27:34 PM »
Watching this one with great interest...

We have a couple of chucks in the freezer ...
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Offline Las Vegan Cajun

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Re: Chuck Roast 1
« Reply #13 on: February 18, 2015, 11:33:37 PM »
Waiting and watching. ;)
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