48 Hour chuck roast

sevans105 · 02-01-2012, 01:04 AM

So, I'm trying a new thing tonight. I'm a big fan of sous vide cooking and the grocery store had a big meat sale so I'm trying to sous vide cook a chuck roast. 48 hours at 131 degrees. I've done steaks and pork chops and salmon and chicken (which all turned out AMAZING) before but those were three or four hours. This is a new experiment for me. I took the whole roast 3.5 lbs. seasoned with kosher salt, fresh black pepper, a bit of garlic and some fresh rosemary and basil. Sealed it up and put it in the water bath. This will be dinner on Thursday. I'll let you know how it goes!

CigarNut · 02-01-2012, 09:27 AM

Do you do this in your oven or something special like a smoker?

Blak Smyth · 02-01-2012, 09:35 AM

Pics please when you do it!

Fordman4ever · 02-01-2012, 12:31 PM

are you using a machine like this one?

http://www.sousvidesupreme.com/en-us...e.htm?AdID=149

this looks awesome, i would really like to try this out.

sevans105 · 02-01-2012, 02:59 PM

I would love to have a sous vide supreme! No, I'm ghetto. I've got a cooler full of hot water that I check the temp in fairly often. The sv supreme holds an exact temp. I'm pretty happy with a range. I dont let it fall below 131 but I try and keep it below 140. For chops and steaks that only need a few hours, it works pretty well. This is turning out to be more of a challenge.

sevans105 · 02-01-2012, 03:49 PM

The roast in it's ghetto jacuzzi.

Side note, if you love steak.......you NEED to try a sous vide porterhouse. 2 inch thick, med rare all the way from edge to edge....so amazing.

sevans105 · 02-02-2012, 04:31 AM

Just tried a small slice. Amazing. Not like roast at all. More like prime rib. Needs to break down a bit more. Will try again in 12 more hours, then a quick sear in a 500° cast iron pan. Think I'll serve this with grilled asparagus and garlic mashed potatoes. Fresh horseradish and maybe a pan sauce with the juices and a bit of red wine.

Now, what to do for dessert?

Fordman4ever · 02-02-2012, 07:42 AM

Wow, that sounds amazing. I'm gonna have to try this out.

sevans105 · 02-02-2012, 05:12 PM

48 hours later......

BSB · 02-02-2012, 05:14 PM

WOW! What fun. Some thing new to check out, looks awesome

sevans105 · 02-02-2012, 07:20 PM

Final verdict. Flavor was great. Texture, not what I hoped. According to the websites, sous vide for that long was supposed to break down the connective tissue more than it did. I'll try again. Perhaps a bit longer and maybe 140°

BSB · 02-02-2012, 08:52 PM

Quote:

Originally Posted by sevans105

Final verdict. Flavor was great. Texture, not what I hoped. According to the websites, sous vide for that long was supposed to break down the connective tissue more than it did. I'll try again. Perhaps a bit longer and maybe 140°

Interesting. Keep us posted.

Fordman4ever · 02-02-2012, 08:54 PM

looks awesome

dozer · 11-08-2012, 07:35 PM

48 hours!?! Looks like those pictures of people cooking placenta, but intriguing none the less...

688sonarmen · 11-08-2012, 07:46 PM

How do you avoid food poisoning?

cigarmonkel · 11-08-2012, 07:50 PM

how do you maintain the water temp? just add more hot water and take some older less hot water out?

02-01-2012, 01:04 AM	#1
sevans105 Alpha Zombie Wolf "Sceve" Join Date: Jul 2010 First Name: Scott Location: Southern Minnesota Posts: 1,786 Trading: (30)	48 Hour chuck roast So, I'm trying a new thing tonight. I'm a big fan of sous vide cooking and the grocery store had a big meat sale so I'm trying to sous vide cook a chuck roast. 48 hours at 131 degrees. I've done steaks and pork chops and salmon and chicken (which all turned out AMAZING) before but those were three or four hours. This is a new experiment for me. I took the whole roast 3.5 lbs. seasoned with kosher salt, fresh black pepper, a bit of garlic and some fresh rosemary and basil. Sealed it up and put it in the water bath. This will be dinner on Thursday. I'll let you know how it goes! __________________

02-01-2012, 09:27 AM	#2
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: 48 Hour chuck roast Do you do this in your oven or something special like a smoker? __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

02-01-2012, 09:35 AM	#3
Blak Smyth Think Blue! Join Date: Jun 2011 First Name: SD Location: THE WOOD Posts: 8,486 Trading: (52)	Re: 48 Hour chuck roast Pics please when you do it! __________________ SUPPORT OUR TROOPS

02-01-2012, 12:31 PM	#4
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: 48 Hour chuck roast are you using a machine like this one? http://www.sousvidesupreme.com/en-us...e.htm?AdID=149 this looks awesome, i would really like to try this out. __________________

02-01-2012, 02:59 PM	#5
sevans105 Alpha Zombie Wolf "Sceve" Join Date: Jul 2010 First Name: Scott Location: Southern Minnesota Posts: 1,786 Trading: (30)	Re: 48 Hour chuck roast I would love to have a sous vide supreme! No, I'm ghetto. I've got a cooler full of hot water that I check the temp in fairly often. The sv supreme holds an exact temp. I'm pretty happy with a range. I dont let it fall below 131 but I try and keep it below 140. For chops and steaks that only need a few hours, it works pretty well. This is turning out to be more of a challenge. __________________

02-01-2012, 03:49 PM	#6
sevans105 Alpha Zombie Wolf "Sceve" Join Date: Jul 2010 First Name: Scott Location: Southern Minnesota Posts: 1,786 Trading: (30)	Re: 48 Hour chuck roast The roast in it's ghetto jacuzzi. Side note, if you love steak.......you NEED to try a sous vide porterhouse. 2 inch thick, med rare all the way from edge to edge....so amazing. __________________

02-02-2012, 04:31 AM	#7
sevans105 Alpha Zombie Wolf "Sceve" Join Date: Jul 2010 First Name: Scott Location: Southern Minnesota Posts: 1,786 Trading: (30)	Re: 48 Hour chuck roast Just tried a small slice. Amazing. Not like roast at all. More like prime rib. Needs to break down a bit more. Will try again in 12 more hours, then a quick sear in a 500° cast iron pan. Think I'll serve this with grilled asparagus and garlic mashed potatoes. Fresh horseradish and maybe a pan sauce with the juices and a bit of red wine. Now, what to do for dessert? __________________

02-02-2012, 07:42 AM	#8
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: 48 Hour chuck roast Wow, that sounds amazing. I'm gonna have to try this out. __________________

02-02-2012, 05:12 PM	#9
sevans105 Alpha Zombie Wolf "Sceve" Join Date: Jul 2010 First Name: Scott Location: Southern Minnesota Posts: 1,786 Trading: (30)	Re: 48 Hour chuck roast 48 hours later...... __________________

02-02-2012, 05:14 PM	#10
BSB Feeling at Home Join Date: Jan 2011 First Name: Bob Location: Colorado Springs, CO Posts: 897 Trading: (13)	Re: 48 Hour chuck roast WOW! What fun. Some thing new to check out, looks awesome __________________ Ad majorem Dei gloriam!

02-02-2012, 07:20 PM	#11
sevans105 Alpha Zombie Wolf "Sceve" Join Date: Jul 2010 First Name: Scott Location: Southern Minnesota Posts: 1,786 Trading: (30)	Re: 48 Hour chuck roast Final verdict. Flavor was great. Texture, not what I hoped. According to the websites, sous vide for that long was supposed to break down the connective tissue more than it did. I'll try again. Perhaps a bit longer and maybe 140° __________________

02-02-2012, 08:54 PM	#13
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: 48 Hour chuck roast looks awesome __________________

11-08-2012, 07:35 PM	#14
dozer Still Watching My Back Join Date: Feb 2012 First Name: Justin Location: Bellevue, WA Posts: 54 Trading: (4)	Re: 48 Hour chuck roast 48 hours!?! Looks like those pictures of people cooking placenta, but intriguing none the less...

11-08-2012, 07:46 PM	#15
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: 48 Hour chuck roast How do you avoid food poisoning?

11-08-2012, 07:50 PM	#16
cigarmonkel User Title goes here Join Date: Oct 2008 Location: a2/ypsi. in the mitten Posts: 1,594 Trading: (32)	Re: 48 Hour chuck roast how do you maintain the water temp? just add more hot water and take some older less hot water out?