4-Day Chuck Roast

[Durangosmoker]

my anova is supposed to arrive tomorrow!  So a quick question: I have read that people slice a roast into individual servings and vac seal them (and cook them) that way.  Is that necessary, or can you seal the roast, and cook it whole, and then carve it to serve?

 

[icebob]

I cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!

 

[DivotMaker]

I cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!

+1, Eric... Cook it whole, just like in the smoker!  You can vac-pac sliced leftovers, and reheat them very well in the SV bath, though!

 

[SconnieQ]

I cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!

+1, Eric... Cook it whole, just like in the smoker!  You can vac-pac sliced leftovers, and reheat them very well in the SV bath, though!

You want to cook it whole, sear, then slice, so you get a nice medium rare. If you pre-slice, then cook and sear, you will end up with well-done chuck, which defeats the purpose of the sous vide. Leftovers can be vacuum sealed, then reheated sous vide.

 

[Durangosmoker]

Thanks, all.  My whole roast is in its bag, swimming in its bath.  The unit arrived yesterday afternoon, and I got it going in the evening.  Now I just have to wait, and wait, and wait, until it's done...MONDAY!

Sous vide, the ultimate diet.  LOL

 

[DivotMaker]

Cool!  Let us know how it turns out, Eric (like we don't already know)!

 

[Durangosmoker]

Sorry for the delay in responding, but it was amazing. I had it in a bag with salt, pepper, a couple of sprigs of rosemary, and some shallot/tarragon butter that I got at the local farmers market.  Made a fantastic sauce, and the meat was beautifully pink and fork tender.  First time I'd ever had pink Chuck roast!

 

[DivotMaker]

Good job, Eric!  Yeah, kind of crazy having tender, pink chuck roast!

 

[SconnieQ]

+1 Agree!