Forums46
Topics538,024
Posts9,732,002
Members87,055
|
Most Online25,604 Feb 12th, 2024
|
|
|
Sous Vide Chuck Roast
#7765912
03/08/20 05:18 AM
|
Joined: Apr 2012
Posts: 1,687
SherpaPhil
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Apr 2012
Posts: 1,687 |
For dinner tonight, I had a chuck roast that I put in the sous vide Friday morning. Everything I had read online said it comes out exactly like prime rib. While that wasn't exactly true, it was an excellent meal and I will definitely do it again. First, I seasoned the roast with salt, pepper, fresh garlic and two sprigs of fresh thyme. I then vacuum sealed the roast on Thursday night and put it in the sous vide Friday morning at 135. Everything I read online said to go for 29-36 hours. With work, life, etc., mine ended up being at the high end of that, possibly a little over. Saturday dinner time, I pulled the roast and preheated my cast iron skillet. I got the skillet screaming hot, preheating on high for 10-15 minutes. There was a little over a cup of liquid in the cooking bag that I reserved. I dried the roast and seasoned with course sea salt, smoked salt, garlic powder and pepper. I seared the roast for about 30 seconds per side just to build a nice crust. I made sure to let it cool down a little bit before searing so as to not overcook. After I pulled the roast, I deglazed the pan with red wine, cooked it down a bit and added the reserved liquid from the cooking bag and reduced it to make a pan sauce, which I finished with some butter. I sliced the roast fairly thin and served it with the pan sauce and a homemade horseradish sauce. Both went very well with the roast and I liked the combination of both the best. This turned out great and I really enjoyed it. It was surprisingly tender and had a great beefy flavor. The texture really impressed me. This is one of those recipes that really highlights the things you can do with sous vide that you can't do any other way. I really like pot roast and cook a lot of chuck. In the crock pot or dutch oven, it is obviously well done and goes from too-tough, straight to falling apart. This was completely different. The meat was on the high end of medium rare and as tender as good prime rib. It sliced very nicely and held together. Just to check, I tried to cut a piece with my fork. It took more effort than using a knife, but I got through it. I definitely would not have guessed chuck roast could turn out like this. That being said, If someone put a blind fold on me and fed me this dish, I would not guess it was prime rib, but it does share a lot of qualities with prime rib. It has a great beefy flavor and perfectly rendered fat. The texture is similar to prime rib, but not quite the same. I am having a hard time describing the difference - I think I would say it is slightly firmer. Not tough or chewy at all, but I feel like if you poked a slice with your finger, it would bounce back more than a slice of prime rib. Based on what I read online, I chose the leanest chuck roast I could find. I think that was probably good advice. The fat rendered nicely, and was a very similar texture to prime rib fat, but I wouldn't want to eat a ton of it. My lean roast had just enough fat and I didn't leave anything on the plate. For reference, I tend to eat some of the fat on a nice slice of prime rib, but not all of it. Next time, I will chop the thyme and spread it evenly over the meat. The whole sprig looks great on Instagram, but once in a while, I would get a bite with overwhelming thyme flavor, presumably from the spots where the sprig sat. Next time, I will do some research and see if it is safe to lower the temp a bit. This was really good, but a bit more done than I prefer my beef - a common complaint I have with real prime rib. All in all, I really liked this. Prime rib is not my favorite to begin with. I prefer ribeyes "Pittsburgh Blue", with a hard sear on the outside and a cool center. If you are a prime rib fan, I would definitely give this a shot. It is not the same thing, but it shares a lot of the best qualities of good prime rib. I will definitely make it again.
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7765934
03/08/20 10:56 AM
|
Joined: Sep 2004
Posts: 12,422
RedRanger
THF Celebrity
|
THF Celebrity
Joined: Sep 2004
Posts: 12,422 |
I just can't get into boiled meat
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7765995
03/08/20 02:08 PM
|
Joined: Dec 2008
Posts: 22,630
Cast
THF Celebrity
|
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
Next time remember to push fresh garlic cloves inside the roast. My next effort will be a chuck roast. It looks good.
Cast I have a short attention spa
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7766029
03/08/20 03:00 PM
|
Joined: Dec 2011
Posts: 1,746
fredeboy
Pro Tracker
|
Pro Tracker
Joined: Dec 2011
Posts: 1,746 |
Read where someone was doing burnt ends with a chuck roast that were amazing. Looking at your pics I can see that be the case
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7766098
03/08/20 04:16 PM
|
Joined: Mar 2013
Posts: 5,039
jetdad
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Mar 2013
Posts: 5,039 |
I don't see where it is boiled meat. It's kept inside a vacuum sealed pouch. The water only provides the heat. Water never touches the meat. It doesn't get boiled.
|
|
|
Re: Sous Vide Chuck Roast
[Re: jetdad]
#7766118
03/08/20 04:48 PM
|
Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
|
THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
I don't see where it is boiled meat. It's kept inside a vacuum sealed pouch. The water only provides the heat. Water never touches the meat. It doesn't get boiled. Bingo.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7766124
03/08/20 04:59 PM
|
Joined: Aug 2016
Posts: 8,317
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,317 |
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7766202
03/08/20 07:38 PM
|
Joined: Apr 2005
Posts: 43,927
Stub
THF Celebrity
|
THF Celebrity
Joined: Apr 2005
Posts: 43,927 |
Looks dayum good to me
Last edited by Stub; 03/08/20 07:38 PM.
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7766256
03/08/20 09:31 PM
|
Joined: Jan 2016
Posts: 7,759
snake oil
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jan 2016
Posts: 7,759 |
We have one and use it quite often. Next I want to try a corned beef roast.
"You may all go to hell and I will go to Texas".
|
|
|
Re: Sous Vide Chuck Roast
[Re: fredeboy]
#7766934
03/09/20 07:35 PM
|
Joined: Nov 2012
Posts: 15,645
QuitShootinYoungBucks
THF Celebrity
|
THF Celebrity
Joined: Nov 2012
Posts: 15,645 |
Read where someone was doing burnt ends with a chuck roast that were amazing. Looking at your pics I can see that be the case I did this the other day, they turned out great.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7767653
03/10/20 05:58 PM
|
Joined: Sep 2007
Posts: 4,294
oldoak2000
Extreme Tracker
|
Extreme Tracker
Joined: Sep 2007
Posts: 4,294 |
Dang that sounds and looks good!
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7771724
03/14/20 12:51 PM
|
Joined: Nov 2010
Posts: 3,229
Marc K
Veteran Tracker
|
Veteran Tracker
Joined: Nov 2010
Posts: 3,229 |
I am still pretty new to Sous Vide so I was wondering about chuck roast - thanks for the info. I have found that I also like 133F to 135F for beef. I will be doing some ribeye's tonight so I will get a chuck roast today and plan on a 24 hour run. (I have never run anything that long before)
Marc
A Democracy is when two wolves and a lamb vote on the dinner menu. That is why this country was specifically not designed as a Democracy. We are a Constitutional Republic.
|
|
|
Re: Sous Vide Chuck Roast
[Re: SherpaPhil]
#7771878
03/14/20 03:28 PM
|
Joined: Dec 2012
Posts: 168
MikeU
Woodsman
|
Woodsman
Joined: Dec 2012
Posts: 168 |
|
|
|
Re: Sous Vide Chuck Roast
[Re: Marc K]
#7772171
03/14/20 07:34 PM
|
Joined: Aug 2016
Posts: 8,317
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,317 |
I am still pretty new to Sous Vide so I was wondering about chuck roast - thanks for the info. I have found that I also like 133F to 135F for beef. I will be doing some ribeye's tonight so I will get a chuck roast today and plan on a 24 hour run. (I have never run anything that long before)
Marc On those long runs if you don't cover the vessel water will evaporate over time so be sure to keep an eye on that.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|