Chuck Roast Experiment

[zueth]

Here is the start of my Chuck Roast experiment.  I picked up a Chuck Roast from Costco and broke it down in 4 pieces, tried to make them equal in weight. (they ranged from 14-16 ounces each).  I removed most of the hard fat and because of that had to hold some of the pieces together with high temp cooking bands.  I rubbed the steak with garlic olive oil, then rubbed with Jack Stack KC Steak Rub and put in a vacuum pack back with 1 TBL of olive oil.  I took that bag and put in another vacuum pack bag, so they will be double bagged.  I plan on taking out 1 piece every 24 hours so I can compare between, 24, 48, 72, 96 hours.

Chuck Roast


Trimmings - I hope I didn't but away too much fat


Seasoned and ready for SV


In the SV at 131

[rexster314]

Looks good/ Kroger had chuck roast on sale this week. I bought a huge one and broke it down in two pieces, one I cut up into cubes for stew later this week. The other piece had about a 2 inch "tail" that I started to cut off, then remembered my MEAT GLUE!. Shook some out on the piece, folded it back on the main portion of the meat, and voila! A huge hunk of meat in a shape that will cook evenly. Put into the vacuum chamber, sealed it, and will use it for a Sunday roast. Didn't think about pictures til just now reading this thread

[zueth]

Last night I pulled the first chuck at 24 hours, I patted it dry, sprinkled on a little more steak rub and put it in a 500-degree oven for 6 minutes.

The chuck after I pulled from the oven:


The chuck sliced up:


Both the wife and I were expecting the meat to be more tender than it was and the flavor was pretty good.  I would say that overall we were a little disappointed.  Also wasn't that impressed with the sear from the oven, so I am going to try the BBQ tonight on the 48-hour chunk.

[akruckus]

if you have any cast iron you can get that ripping hot and sear it on there, but looking forward to the rest of them

[TMB]

That looks good, add an SRG to your line up and you can get 600+ sear 

Just saying 

[akruckus]

forgot to ask what time are you doing the sous vide at?

[zueth]

That looks good, add an SRG to your line up and you can get 600+ sear 

Just saying 

Oh I got a SRG, that is actually what I used last night and was much happier with results.

[zueth]

forgot to ask what time are you doing the sous vide at?

Temp is 131, Time will be 24, 48, 72, 96

[zueth]

Last night I pulled out a chunk of chuck at 48-hour mark.  Did the same routine, patted dry, re-seasoned and this time I seared the chuck on a CI skillet on my SRG.  I was much happier with the results from the sear.  Both my wife and I noticed the 48-hour chuck was more tender than 24-hour and we both thought it had more flavor.  This could be because of the longer time in SV, but also probably because I used the CI to sear and got a better crust on the outside.

I did 1 minute on each side in CI and then 20-30 seconds on each edge.

Chuck after the sear in CI:


Chuck sliced up:


So far the 48-hour is the winner, curious as to what 72-hour results will be.

[TMB]

Wow, looks good!

But I was thinking more of using the grate on the SRG     But hey a CI skillet works for me

How long did you heat the pan before using it?  Also, was the lid UP or Down?

[zueth]

Heated it up for about 20 minutes and lid was down for each side and up for edges


Sent from my iPhone using Tapatalk

[zueth]

Last night we decided that we would eat the chuck for dinner, instead of just sampling because of that the chuck came out of the hot tub at 70 hours instead of 72 hours as planned.  The meat was very tender and had great flavor.  My wife and I both thought that the chuck tonight was better than the 48-hour chuck.

I used the CI on my SRG to sear, did 1 minute per side and about 20-30 seconds on each side.

Chuck after sear


Chuck sliced up


Chuck plated



I am very interested to see how the 96-hour chuck will be.

[TMB]

Looks really good 

[zueth]

Last night pulled the last chunk of chuck at 96 hours when I pulled the chuck from the bag I could tell the meat was different than the others it was trying to fall apart.  I patted dry, put on some seasoning, and this time seared on grill of the SRG.  I was using the grill for dinner before and didn't have time to wait for CI to heat up.  I have to say that I preferred the CI for the sear.  The chuck turned out more like pulled beef than a slice of a steak.  The flavor was very good and obviously very tender, but the texture was like pulled beef.  Wife and I both decided that 96-hours were too long unless you trying to make pulled beef.  We are going to make pulled beef enchiladas tonight, looking forward to those. Our favorite was the 70-hour with 48-hour in a close second, next time I might go somewhere between 48 and 70.

Chuck after sear on SRG


Chuck sliced up as well as I could without it falling apart

[TMB]

It look like pulled beef for sure.    96 hours is a long time, but good info for you to share