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Roast beef

maxkapelus

Any sous vide time and temp recommendations for a roast beef?

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fisher23

What cut and how thick?

maxkapelus

It just says roast beef on the package. It's about 2.5 - 3 inches thick

fisher23

136°F for 18 hours is what I would do it at. YMMV.....

maxkapelus

I was thinking of treating it like a chuck roast also. Embarrassingly enough I had to Google what ymmv stood for. Thanks for the feedback!

fisher23

I think your instincts are right on. Good luck and please share the results. Sorry you had to look it up, but with not knowing if you prefer med-rare or med or thickness it is difficult to give a definitive response, thus the "your milage may vary" (YMMV).

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