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Old 02-01-2012, 12:04 AM   #1
sevans105
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Default 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!
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Old 02-01-2012, 08:27 AM   #2
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Default Re: 48 Hour chuck roast

Do you do this in your oven or something special like a smoker?
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Old 02-01-2012, 08:35 AM   #3
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Default Re: 48 Hour chuck roast

Pics please when you do it!
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Old 02-01-2012, 11:31 AM   #4
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Default 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.
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Old 02-01-2012, 01:59 PM   #5
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Default 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.
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Old 02-01-2012, 02:49 PM   #6
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Default Re: 48 Hour chuck roast



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.
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Old 02-02-2012, 03:31 AM   #7
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Default 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?
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Old 02-02-2012, 06:42 AM   #8
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Default Re: 48 Hour chuck roast

Wow, that sounds amazing. I'm gonna have to try this out.
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Old 02-02-2012, 04:12 PM   #9
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Default Re: 48 Hour chuck roast



48 hours later......
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Old 02-02-2012, 04:14 PM   #10
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Default Re: 48 Hour chuck roast

WOW! What fun. Some thing new to check out, looks awesome
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Old 02-02-2012, 06:20 PM   #11
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Default 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
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Old 02-02-2012, 07:52 PM   #12
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Default Re: 48 Hour chuck roast

Quote:
Originally Posted by sevans105 View Post
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
Interesting. Keep us posted.
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Old 02-02-2012, 07:54 PM   #13
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Default Re: 48 Hour chuck roast

looks awesome
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Old 11-08-2012, 06:35 PM   #14
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Default Re: 48 Hour chuck roast

48 hours!?! Looks like those pictures of people cooking placenta, but intriguing none the less...
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Old 11-08-2012, 06:46 PM   #15
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Default Re: 48 Hour chuck roast

How do you avoid food poisoning?
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Old 11-08-2012, 06:50 PM   #16
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Default 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?
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