nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

roast beef

Richard_Schelin_271184

I have family coming this weekend, in preparation I have tried to do a roast beef as that is the main course we have chosen.

The first I did a top round roast (3lbs) in 140 degrees for 12 hours was supposed to be (according to some internet recipe) medium to medium well., it was uniformly done with very little pink to the color.

Yesterday I tried a eye round (3lbs) again 12 hours at 133 degrees, expecting medium Rare, and got more of a Medium.

I never pulled out my thermometers to check the temperatures, so I don't have that data.

I thought I saw a roast guide is coming, but I need to know if I'm on the right track, as the rest of my family likes their meat mooing, although I like it at the medium which the 133 degrees gave me or maybe a tad less.

Find more posts tagged with

How To Joule

Comments

tshewman

How are you judging by colors or tenderness? Should be easy enough to split the roast and do one portion at higher temp, then drop temp and cook the other for the moo crowd.

fisher23

You can go to 129'F or 130'F time seems about right or you could go for 18 hours if you want it even more tender.

Richard_Schelin_271184

It was the color and firmness, I was surprised with the first one how firm it had gotten, and based on that was not terribly surprised when I cut into it and it was more done than I had expected.

Richard_Schelin_271184

I was thinking of getting 2 or 3 of the smaller roasts and doing them at different temps, if I read it right I can do the 133 degree one for 8 hours or so, then drop the temp and then do the 129 degree with the more well done one for 12-14 hours. From what I've read the extra 8 hours on the more well done one shouldn't be an issue, it should lead to more tenderness?

tshewman

Color isn't always the best gauge (depends on the product). It "should" be more pink with the lower temp, but not always that easy.

tshewman

That would be fine, but I would probably go 135-138 and 129 if you want more of a marked difference.

wolfiegirl

This hunk o' cow was pre-seared with Italian herbage then sv'd for 9 hours at 134.

Richard_Schelin_271184

Mine looked nothing like that at 133, I'm starting to wonder if I have a defective unit, if the calibration is off.... I'll have to warm up some water tonight and see what the thermometers say.

Richard_Schelin_271184

Thanks for the input!

wolfiegirl

Yeah, it sounds like you might have some temp issues. And if there are issues be sure to open a help ticket right away. Whatever the problem, I hope it gets resolved quickly so you can impress your family with some lovely, tender roast beef! Check back and let us know how it goes for you! Good luck, Richard!!

Richard_Schelin_271184

An updated, I used my laser thermomitor and meat thermomitor on the water running it for a half hour last night. I set it to 133 degrees and waited. The meat thermomitor registered 138 degrees, and the laser was 139/140. I have filed a support ticket, we shall see how this goes. It seemed to maintain that same temperature so it might just be a calibration error, which I can work around if need be for this weekend.

It does explain why my 133 deg. roast looked medium, because it was done to 140 degrees... looking at the images from the food lab that is exactly what it looked like.

wolfiegirl

Well it's good news and bad news for ya.....good news in that you didn't do anything wrong...bad news in that your Joule is a little over-zealous! Until you get it resolved with CS you can adjust your temp accordingly and move on with life. Remember to check a couple times along during the cook just in case you have to readjust the temp.

Good luck!!

Richard_Schelin_271184

That is my current plan, if it is at least consistent I can make it work until I get it resolved. No response yet, although it was assigned an owner...

wolfiegirl

I'm rooting for you!!!

wolfiegirl

@Richard_Schelin_271184 I see you posted a comment to me but it didn't post. I take it you had some success!?!?

Richard_Schelin_271184

I posted, and I saw you posted, but it didn't show up.. now I see yours but still not mine.

I did the first eye round roast at 133 (138/139 by my other thermometer) and the second at 125 (130/131), and they were awesome.
My new Joule will be here Thursday.
Everyone loved it, except my sister who I think was thinking I made a prime-rib not a roast beef

Thanks for listening and offering suggestions, hopefully my new one works like it should!

wolfiegirl

Good job! I'm betting your new Joule will work flawlessly!!

Keep posting!! I like your spunk!!