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Tried sous vide for a cheap cut of chuck roast. Came out like prime rib.
Had a $9 chuck roast from Aldi. Threw it in the bath at 135F for 36 hours. Seared it hard in cast iron. Family couldn't tell the difference from a ribeye. What's the longest you've gone with a tough cut?
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mark_carr711d ago
36 hours at 131F on a 2.5 lb chuck roast and it was fork tender with that deep beefy flavor, no knife needed.
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taylorshah11d ago
Did you try it with the chuck yet... that temp is perfect for breaking down the connective tissue.
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murphy.aaron11d ago
Did the same thing a few months back with a cheap eye round and it was the best roast I ever made lol.
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