I posted here about trying to cook a chuck roast for the first time SV and was wondering on temperature and time.
It seemed like most people say 137 at 24-36 hours but some said lower temp for even longer.
I like my meat rare in general so I ended up cooking it at 134.5 for 48 hours and let me tell you, it was AMAZING.
I was prepared to be disappointed but it definitely lived up to the hype. It was legitimately better than a lot of prime rib I have had.
I think the key (like pretty much all beef) is to get a nicely marbled cut. Many people were saying that the fat wouldn’t render unless I cooked it at the “magical” 137 but I think maybe the longer time at lower temp did the trick too. The fat was very soft, delicious, and nicely rendered.
I did an ice bath for 10 mins and then 15 mins uncovered in the refrigerator after seasoning and flipped happy way through before searing.
10/10 would do again.
P.s. don’t roast the sear, it’s ugly but it tasted great. I was hungry and getting impatient and was anxious to see how it tasted after all this time so I half assed the sear lol.
by ButthealedInTheFeels
3 Comments
Looks great and glad you enjoyed it. Hopefully the comments don’t get downvote bombed like the last post lol
Looks great! I’ve got one in my freezer I’m excited to try soon.
Although if I’d done 48 hours cooking to that point, there is no way I am knowingly half-assing the sear. Why would you deny yourself that texture. It’s such a thick cut you won’t get much crust in each mouthful anyway, so the little you do get you want it perfect!
Heck yeah!! I feel like i was part of your inspiration to try it, so I’m proud! Lol it’s soooo gooodddd!!