Suggestions?

Glenn_256985

Does anyone have a recommendation (temp and time) to sous vide a 1.5 pound chuck eye roast to a medium outcome? I am making sauerbraten. The meat is currently brining. I plan to both pre-sear. The roast is small (size of a steak) but 3.5 inches thick.

fisher23

140°F for 18-36 hours, the longer you cook it's the more tender it will be. Size really doesn't matter to much with tough cuts, it takes that much time to gently break down the collagen and connective tissue. That is my suggestion for medium.