searing is the plan.butter baste sounds awesome
Sous Vide Chuck Roast on the Cheap
Pilotbob
#12
I had 1 of the roasts after 24 hours… it was good. Pretty tender. I really didn’t have time to baste it, perhaps I made the pan too hot.
I am having the other one tonight after 3 days at 131… I expect it to be like butter. I will report back.
Pilotbob
#13
OMG… Just finished dinner. I never had such a tender delicious beef roast, like ever.
3 days at 131 deg’s is the bomb! I didn’t even really need the knife.
Yummmm…`
Maried
(Marie)
#15
Holy crap, Sous Vide is a game changer - chuck steak literally as tender as filet mignon. 48 hours at 134° then drained, oiled, and finished on the grill.
Sous vide chuck roast and the smoker
ctviggen
(Bob M)
#19
This is one of my favorite sous vide recipes, and I have lots of favorites (it favourites if you like it spelled this way).
Maried
(Marie)
#20
Old post but still sous viding like crazy and maybe new people are reading through this looking for tips. I agree Roxanne, 48 hours gave me a mealy texture I didn’t care for. Almost the texture of liver - very tender and still rare, but not a texture I cared for. I find 24 hours at 140° is about right. Wonderful way to increase the quality and flavor of lowly Chuck roast.
OldDoug
(Doug)
#23
Good timing - I got a nice 7 lb Eye of Round roast today. Cut it in half and will sous vide one portion for 24 hours and the other for 48 to see…
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#24
Souse Vide is freaking awesome ! And since learning about it here, on this very forum, I will never cook beef any other way ! I’ve probably done a dozen SV cooks in the 6 weeks I’ve owned my SV machine, and coincidentally, I have a 4 lb Chuck Roast going right now, as I sit here and type this. 40 hrs @ 138F
One thing though, SV machines have apparently really plummeted in price in the last couple years. I bought my machine, a 1100wt VPCOK, for only $73 from Amazon ! In fact, I got my SV machine, 12qt Rubbermaid container, silicone lid, neoprene insulating cover, and a stainless steel rack, for only about $130 total. Then, a couple weeks later, I saw my same SV machine for only $58 !? Are you freaking kidding me ? I’m about to by another one just for a backup… Or, in case I’m doing a 40+ hour SV… And also want steaks that same night 
BTW, I used to only feel confident cooking expensive prime beef like Ribeye steaks (or hamburgers 
lol) but now, my favorite cuts are cheap Tri Tips, Chuck roast, or Brisket.
Sous Vide is Fire 
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#25
In fact, after posting this, I went back to check the price now, and it was back down to $63 for Amazon prime members, so I bought another one… And also got another $3.15 off… With free one day shipping, and zero tax Wow ! Another SV machine for $53.85 ! Whoo hoo !
OldDoug
(Doug)
#27
Beef Eye of Round - my wife and I both preferred the 48 hour sous vide over the 24. 136 F or 58 C. The increased tenderness of the 48 hour is what swayed us the most. There was more of a “roast” like texture to the meat, versus more “steaklike” in the 24.
I’m going to give the 24 hour a 7 on a 0 to 10 scale, and the 48 hour an 8. Both were tasty and in my opinion “really good” - especially for < $3 per lb.