Hello All,
First time making sous vide. I used chuck roast and sous vided @ 135F for 34 hrs and it came out like this. It wasn’t chewy, but I want it to be more tender. The meat was previously frozen. Can I make it more pink/red like medium rare steak? Is it achievable with this cut of meat? TIA and hoping to do more soon!
by MengSuthee
16 Comments
I don’t think it’s advisable to do any less than 135, as you want the fat to render and break down, and that doesn’t happen until 135. One thing I do is break down the chuck after the sousvide into the individual muscles. It’s smaller portions and they’re not all the same looking, but when you slice into it, it looks more uniform and more appealing. It also allows for more surface area for searing, so you get more crust in your bites.
If you have a good quality chuck roast, you definitely can cook it at 132/ 24h. The fat still renders and you’re able to sear it well, butter baste it and all without cooking past medium rare.
Is there paper towel stuck to it?
Chuck has its limitations. It will veer towards pot roast stew meat if cooked for too long. If you want “tender med rare steak” and have the budget, just stick to NY strip or rib eye steak.
Seear!
Medium rare doesn’t work well in the sous vide for the texture I prefer and what it seems like you’re looking for. It always feels more medium to me even if the temp says it’s much lower. We stopped using the sous vide for anything under medium bc of it. You prob don’t really want a medium rare chuck anyway? It’s amazing in a slow cooker for 12 hours but not something I’d just eat like a steak.
I’m in the minority that I just don’t find this worth the effort. It’s a cheap meat for a reason. I know people call it sir Charles or whatever but I’ve done it three times and my wife and I or not impressed.
It’s worth the extra money for a nicer cut of meat imo
I would suggest doing 137 for 24 hours. If you want a roast thst y I u can cook at a lower temp, then you should get some round cut or sirloin.
132-137 at 48 hours. 48 hours is key if you want more tender
Chuck makes fantastic burgers.
I cook it a little over 200 degrees until it shreds. I use it for tacos or to go with ramen and I like it a lot like that
Give it the burial it deserves.
If you haven’t watched – check out the “ChefSteps” video on YouTube on making this.
36-48 hours seems to be the sweet spot depending on the texture you’re going for. I like 36, myself. It’s not phenomenal, but for such a cheap cut it’s pretty good.
https://youtu.be/nRR5sfs0gFQ?si=1_UsJbhEEb2GSSgg
I go to the Sir Charles when I’m feeding a large crowd and want to include a beef dish
The magic happens at 35 hours
Makes me sick looking at it.