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Chuck Roast 1

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drholly:
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

[attachments deleted after 6 months]

sliding_billy:
What, it isn't done yet?  ;D

drholly:

--- Quote from: sliding_billy on February 18, 2015, 01:53:13 AM ---What, it isn't done yet?  ;D

--- End quote ---
You are worse than Pappy!...  ;) ;) ;D ;D ;D ;D

Pam Gould:
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.  .☆´¯`•.¸¸. ི♥ྀ. 

drholly:
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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