4-day Chuck Roast

[ArsenalFan]

Well, my chuck roast has been in the water bath at 135* for four days...time to go home, take it out, get a sear on it, and dig in tonight!  I hope it turns out as great as everyone says.  Thanks for all the tips too.  I'll update with pics shortly (as soon as I get some).

 

[DivotMaker]

I believe you'll be pleasantly surprised, Ben!  Can't wait to see the results!

 

[ArsenalFan]

4 days...what a result. The texture was extremely tender (different, something I'm not used to), and it turned out sooooooo moist. Finished on the grill at 500* with a 2 minute sear on each side. The one thing I did to mess it up was using a spice rub at the beginning that I wasn't familiar with, so the final flavor was off a but due to the rub which was unfortunate. Next time, I'd do just s&p or spog. Here are the results:

 

[40 caliber]

Tony what temp do you need to get this to pulled beef like pulled pork?

 

[ArsenalFan]

Tony what temp do you need to get this to pulled beef like pulled pork?

Not sure if you're directing you question to Tony or to me...but I cooked this at 135* for 4 days, and it simply fell apart it was so moist and tender.  I had a problem even lifting the whole roast because it fell apart into several pieces.  I pushed down on a hunk with my fork, and it just separated/shredded into shredded beef.

 

[DivotMaker]

Looks great, Ben!  Tom, I do mine at 131, and they're a little more pink, which helps with the sear.  Even at that temp, you can shred them.  The meat gets very tender, over 4 days!

 

[TheLocNar]

For long cooks like that, just season with salt and pepper then sous vide. Before searing, hit it with your rub and let it sit for a few minutes, then toss it on the grill.

Still looks great though! Love making these cheap cuts come out like the expensive ones.

 

[ArsenalFan]

I don't really consider chuck roast - at $6.99/lb (compared to $8.99-$9.99/lb for ribeye/rib roast) - to be a "cheap cut" though.  Granted, it is slightly cheaper, but I would consider a "cheap cut" something less than $5/lb.  I really like my sous vide, but I'm not sure if I'd spend the money for a chuck roast at local prices again (as opposed to just ponying up a couple extra bucks for a prime rib roast).  I get the sentiment, but I think because people are using chuck roasts a lot more than before, the price has taken it out of the cheap cut range.  Sorry, not trying to be disagreeable.

 

[DivotMaker]

Ben, not sure where you're buying your chuck roasts, but $6.99/lb is outrageous!  I would never pay that for chuck.  Might as well buy sirloin steak!

 

[icebob]

My local Schnucks have chuck roast at $2.99/lbs once in a while, when this happen, I usually buy 4 or 5 roast. I will never pay $6.99 for chuck.

 

[ArsenalFan]

Ben, not sure where you're buying your chuck roasts, but $6.99/lb is outrageous!  I would never pay that for chuck.  Might as well buy sirloin steak!

I went to two different chains of grocery stores as well as a local butcher - they were all that price.  Ugh.  I may as well just buy a prime rib and smoke that...save the sous vide for other stuff like chicken and steaks.  The chuck roast was a good experiment though.

 

[DivotMaker]

Do you have a Sam's or Costco in your area, Ben?

 

[ArsenalFan]

Do you have a Sam's or Costco in your area, Ben?

I do - and I was just there the other day and forgot to check the prices there.  I think of Costco as ribs/briskets/butts for smoking and steaks for grilling...it never dawns on me to check for chucks.

 

[DivotMaker]

My Sam's has the best chuckies around.  2 packs!