Sous Vide Chuck Roast

Would appreciate any insights on sous vide chuck roast. I've followed the 132 deg for 24 hrs and 48 hours. Felt like the tough bits were not quite gone at 24 hrs. At 48 hours it was absolutely beautiful, (looked like prime rib or a loin roast), but my daughter commented, "Its nice, but I like to chew my beef." It wasn't mushy, but the meat was a approaching being soft... Not perfection. So, has anyone found the perfect combination of time and temperature to melt the toughness, but keep the meat firm with a good "chew"

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egan_quinn_152835

Maybe try 36 hours if you don't like the texture of 24 or 48.

wes.sand

Yes, that is where I was going next. Just thought someone may have dialed this one in.

Brandon_Byrd_40557

How are you finishing it? It might be a good idea to try unbagging the roast after the SV step, blotting it dry, and then letting it chill in the fridge for 30 minutes or so before blasting it in a screaming hot oven. If you oven sear it long enough, you'll not only generate a nice crust but produce a bit of a temperature gradient that could provide some of the chew that your family is missing. Though having a gradient of doneness defeats the point of SV for many tender cuts, I don't find it objectionable on something like a chuck roast; for a cut like that, what matters is that it's tender and juicy, not that it's the exact same from edge to edge.

wes.sand

Thank you. I like the idea. I have been just putting it under the broiler until there is some nice browning. Thanks again.