chuck roast
Reddit take
Not enough linked mention summaries yet; the source excerpts below are the evidence.
Pros
- Did one only a few days ago. 48 hours. Turned out perfect.
- When I do chuck 133 at 24 hours it is sooo good. The juices are like meat jelly.
- Chuck is 100% fine, way cheaper, doesn't include bones and the membrane on the back of the bones. It is easily just as good.
- Dude I have honestly never seen a chuck roast looking like This and it looks AMAZING.
- I think it's best in the 137-139⁰F range, soft and tender. Any cooler (132) and it's actually a bit on the tough side still. Much hotter gets it closer to shredded beef (which I'm not a huge fan of). Do at least 18 hours.
Cons
- Don’t get your hopes up too high. I’ve done this cook multiple times and it’s ok at best. Not prime rib at all.
- Short version, give me the NY, Tenderloin or Rib any day over a chuck for the best tasting and bite.
- Chuck is a terrible meat to sous vide, braise it or velvet it for Chinese food, or roast it. Sous vide is terrible for chuck.
- Don't care for chuck in this form. Texture too much like TV dinner Salisbury steak.
- Parent context: Zero chance at doing this again. Did it twice never was good and even this doesn't look amazing. If I have chuck I am doing a braised or something like that. Reply: 100%. Chuck makes great shredded beef but done like thi...
Sentiment
50 positive (79%) · 7 mixed (11%) · 6 negative (10%)
Trust + time weighted score: +70% · raw score 70%
What redditors said (10 of 63)
Did one only a few days ago. 48 hours. Turned out perfect.
When I do chuck 133 at 24 hours it is sooo good. The juices are like meat jelly.
Chuck is 100% fine, way cheaper, doesn't include bones and the membrane on the back of the bones. It is easily just as good.
Dude I have honestly never seen a chuck roast looking like This and it looks AMAZING.
I think it's best in the 137-139⁰F range, soft and tender. Any cooler (132) and it's actually a bit on the tough side still. Much hotter gets it closer to shredded beef (which I'm not a huge fan of). Do at least 18 hours.
Parent context: Its very much like it, beef roast cooked rare and slow to tenderize. Its really strikingly similar in my opinion, it isnt quite as nice as the prime rib cut, but with such a long cook time the tenderness is the same or better, and the flavor is very beefy, maybe even more beefy to be honest since its chuck roast. You should give it a shot. Reply: Give it a shot? Presumptuous bullshit.
Don’t get your hopes up too high. I’ve done this cook multiple times and it’s ok at best. Not prime rib at all.
I’ve done this, it’s great, but I also love to sous vide it for a completely different meal. 133F for 36 hours
I actually just did this a few days ago, 130 temp for 48 hours then sear in fat/oil on high heat, then dump the juices into the ban and get everything up and add a bit of butter/worcestershire/seasonings and make a little dipping sauce Tender as fillet 👌
Short version, give me the NY, Tenderloin or Rib any day over a chuck for the best tasting and bite.
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