48 Hour chuck roast
 

So, I'm trying a new thing tonight. I'm a big fan of sous vide cooking and the grocery store had a big meat sale so I'm trying to sous vide cook a chuck roast. 48 hours at 131 degrees. I've done steaks and pork chops and salmon and chicken (which all turned out AMAZING) before but those were three or four hours. This is a new experiment for me. I took the whole roast 3.5 lbs. seasoned with kosher salt, fresh black pepper, a bit of garlic and some fresh rosemary and basil. Sealed it up and put it in the water bath. This will be dinner on Thursday. I'll let you know how it goes!

Re: 48 Hour chuck roast
 

Do you do this in your oven or something special like a smoker?

Re: 48 Hour chuck roast
 

Pics please when you do it!

Re: 48 Hour chuck roast
 

are you using a machine like this one?

http://www.sousvidesupreme.com/en-us...e.htm?AdID=149

this looks awesome, i would really like to try this out.

Re: 48 Hour chuck roast
 

I would love to have a sous vide supreme! No, I'm ghetto. I've got a cooler full of hot water that I check the temp in fairly often. The sv supreme holds an exact temp. I'm pretty happy with a range. I dont let it fall below 131 but I try and keep it below 140. For chops and steaks that only need a few hours, it works pretty well. This is turning out to be more of a challenge.

Re: 48 Hour chuck roast
 

http://i894.photobucket.com/albums/a...-43-54_174.jpg

The roast in it's ghetto jacuzzi.

Side note, if you love steak.......you NEED to try a sous vide porterhouse. 2 inch thick, med rare all the way from edge to edge....so amazing.

Re: 48 Hour chuck roast
 

Just tried a small slice. Amazing. Not like roast at all. More like prime rib. Needs to break down a bit more. Will try again in 12 more hours, then a quick sear in a 500° cast iron pan. Think I'll serve this with grilled asparagus and garlic mashed potatoes. Fresh horseradish and maybe a pan sauce with the juices and a bit of red wine.

Now, what to do for dessert?

Re: 48 Hour chuck roast
 

Wow, that sounds amazing. I'm gonna have to try this out.

Re: 48 Hour chuck roast
 

http://i894.photobucket.com/albums/a...-05-59_675.jpg

48 hours later......

Re: 48 Hour chuck roast
 

WOW! What fun. Some thing new to check out, looks awesome :tu

Re: 48 Hour chuck roast
 

Final verdict. Flavor was great. Texture, not what I hoped. According to the websites, sous vide for that long was supposed to break down the connective tissue more than it did. I'll try again. Perhaps a bit longer and maybe 140°

Re: 48 Hour chuck roast
 

Interesting. Keep us posted.

Re: 48 Hour chuck roast
 

looks awesome

Re: 48 Hour chuck roast
 

48 hours!?! Looks like those pictures of people cooking placenta, but intriguing none the less...

Re: 48 Hour chuck roast
 

How do you avoid food poisoning?

Re: 48 Hour chuck roast
 

how do you maintain the water temp? just add more hot water and take some older less hot water out?