Tried a 30-hour sous vide chuck roast

[hominamad]

A buddy of mine was going on about doing a 30-hour sous vide chuck roast, so I figured I'd give it a shot. I simply seasoned it with Rodelle prime rib seasoning, stuck it in a vacuum bag with a few pats of butter, set the sous vide for 135 deg and let it rip.

30 hours later I opened it up and finished it over some lump charcoal.

It looked gorgeous, perfectly tender, and taste was good. But something was just off about it. I think it's the cut of meat itself. Even though it looked like prime rib, and had the same seasoning, I just kept feeling like I was eating pot roast. Not sure if it was the flavor, or the texture or what, but it just wasn't a prime rib (or a steak for that matter).

Has anyone else tried this before or know what I'm talking about? I will gladly consume my leftovers, but don't know if I'd make this again.

 

[pmad]

Because it should be closer to 72 hours.
30 is way too short.

 

[JAKs Q & brew]

To me chuck will always taste like chuck (aka pof roast) no matter what you do to it.

 

[ModelMaker]

If it walks like pot roast, and quacks like pot roast,
then it's a pot roast!
Ed

 

[tcaton]

I agree with JAKs and ModelMaker - I've never had luck sous-viding chuck roast lead into prime rib gold. It still just tastes like pot roast. In my experience, going longer as pmad suggests just results in mushy pot roast. I've come to a personal conclusion that sous vide can do a lot of interesting things, but that transforming some bottom-shelf tough cut into prime filet was just marketing BS.

 

[Big George's BBQ]

Well I like pot roast I would definitely eat that

 

[Stingerhook]

I wouldn't turn back that plate.

 

[4ever3]

I have NO idea how you could even eat that!











Send here at ONCE for proper disposal!!!

 

[mcyork28]

Looks good to me!

 

[smoke ninja]

hmmmm.

the dark side if the force is a pathway to many abilities that seem unnatural

 

[pmad]

I agree with JAKs and ModelMaker - I've never had luck sous-viding chuck roast lead into prime rib gold. It still just tastes like pot roast. In my experience, going longer as pmad suggests just results in mushy pot roast. I've come to a personal conclusion that sous vide can do a lot of interesting things, but that transforming some bottom-shelf tough cut into prime filet was just marketing BS.

I don’t know guys.
I do S&P add garlic and a bit of butter

72 hrs.
Remove
Dry
Sear 1-2 minutes per side.
Way better than pot roast

 

[Dweverett]

I’ve never tried it with chuck but did do a 30 hr flank steak that worked quite well. Need up with something ribeye texture

 

[hominamad]

Ha thanks guys. Look, it tasted good...Just not blown away. I wouldn't make it again and again. But this was also my first time using the sous vide for a roast, and I was impressed with the technique. I may get a lesser quality rib roast and try the same technique with that.



I also saw some people do the same thing with short rib. That could be interesting too.



So far, the best thing I've made with my sous vide has been turkey breast surprisingly. My family never eats turkey except for thanksgiving, b/c we don't care for it much. I did a sous vide breast this year and it came out so amazing that we made it 3 more times since then. Really perfect. Also makes great cold cuts the next day that are better than anything from the deli.

 

[airedale]

While some is good, more is not necessarily better. I found this video to be quite educational: https://www.youtube.com/watch?v=d3wB68py1A0

 

[Mikhail]

To me chuck will always taste like chuck (aka pof roast) no matter what you do to it.

Yup. That's the cut. It will never taste like a prime rib.