My First SV Chuck Roast

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gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
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Well -------------- My Chuck Roast Results ????


All the talk about cooking with the Sous Vide, I had to get one.

First thing I did was chicken, turned out OK, not exceptional but tender, juicy and OK. The next thing I did was CSR’s. I was all excited, looked and smelled fantastic after a short grilling for some color, But they were not tender at all, Disappointed. So my next SV adventure was going to be a Chucky.


I seasoned up my Chuck Roast and vac sealed it and in the fridge.

The next day I decided to brown it first, so out of the bag and on the grill, then back in the bag

After 22 hours in the SV It was ready

I took it out of the bag, patted it dry and cut a slice off the end.

Popped it in my mouth and it was Chewy, Dang, not again. I’m thinking “What am I doing wrong? Maybe my SV is not calibrated correctly. Gave my wife a taste, she said man it has a great flavor but a little chewy. About then I was ready to throw the Roast and SV in the trash. She said get your slicer out and slice it up. So out came the slicer, and I started slicing. A little way in I grabbed another slice, WOW ?? This was fall apart tender and fantastic.

I went ahead and sliced it all up, some of the Best Roast beef I ever had. Made a couple of pieces of toast, piled on the Beef and dowsed with gravy, and some mashed taters on the side. OMG it was fantastic.

Two nice hunks of meat

IMG_20171002_091157_674.jpg




Getting ready to Seal
IMG_20171002_091319_530.jpg




First Slice
IMG_20171004_180746_569.jpg


Slicing it up
IMG_20171004_181709_366.jpg

Sous Vide in Action
IMG_20171004_175032_793.jpg

All Sliced Up
IMG_20171004_181709_366.jpg

My Plate
IMG_20171004_182856_862.jpg


Thanks for looking,
 

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You throw that out , and I'm hangin out by your trash !! Awesome .
 
Great job Gary!
Glad you decided to get a SV.
They take some trial & error, but I'm sure it won't take you long to figure it out!
That final plated shot looks fantastic!

Al
 
Thanks to all of you, I'm learning on the SV, any help or comments are appreciated

Gary
 
That's last shot is to die for... man I'm starving now and craving that. Good luck on the SV I know it won't take you long to figure it out.

Daniel
 
Looks Great to me, Gary !!:)

Try a Chucky that looks like a Big Steak---Big Difference.

That plate looks Mighty Tasty Too!!:p

Bear
 
I was worried, but it came out really good, I'll look foe one the ones you buy Bear
I've got one more of those (2 pack)

Gary
 
Gary
Man, that last pic with the beef and potatoes smothered in gravy has me droolin' ;)

Thanks I trying to learn about this SV cooking
 
I never sear first with anything I am doing SV. I don't know why the ends were tuff and the rest wasn't but it really looks good. If you want to try something new, get a big hunk of London Broil, actually top round, season it all up and SV for 10 hrs at 130°. Pull it out and dry it well, then put it on a 500° grill for about 1 minute a side to sear. It will come out like expensive steak. Give it a try, it's one of my favorites.
 
Thank's for the info

Gary
 
I never sear first with anything I am doing SV. I don't know why the ends were tuff and the rest wasn't but it really looks good. If you want to try something new, get a big hunk of London Broil, actually top round, season it all up and SV for 10 hrs at 130°. Pull it out and dry it well, then put it on a 500° grill for about 1 minute a side to sear. It will come out like expensive steak. Give it a try, it's one of my favorites.

That's almost exactly what I tried.
It was a Top Round (only about 1" thick), that they like to call "London Broil".
Somebody else here did it for 10 hours, so I tried 10 hours.
It was very tough. Next time I get one like that, I'm trying 18 hours.

Bear
 
Thanks Gary

Gary
 
Bear, that must have really been a tough piece to begin with. :) The only problem I have with doing very long cooks with steak like meat is the meat tends to lose it's texture. I tried various times with the LB cuts and anything over about 12 hrs made the meat kind of soft feeling, without the texture of steak. For me the 10 hrs is kind of the sweet spot. Give your long cook a try and see what you think. BTW I looked at your sig and I was at Pleiku, Chu Lai and Qui Nhon 67-68, C Troop, 7th Squadron, 17th Armored Air Cav.
 
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