Hot Tub Chuck Roast

[Dwain Pannell]

135°F for 26 hrs in an Anova Immersion Heater controlled "hot tub".

Then seared over high heat in a black iron skillet.

Wow. Moist, tender, flavorful. Outstanding.

 

[John Sp]

Wow Dwain - that looks great. Nothing like screaming hot CI to put a good sear on a piece of meat. You have more patience than me though - no way I could wait 26 hours for that awesome looking meal...

Regards,

John

 

[Bob Correll]

Looks super!
A chuck roast is high on my SV list.
I've heard some say it's almost like prime rib.

 

[Clint]

Looks great!

It's gets me thinking....

 

[Cliff Bartlett]

Looks melt in your mouth delicious Dwain. Great job.

 

[Ryan P.K.]

My mouth is watering right now! Looking good Dwain

 

[JeffG]

Looks mighty tasty Dwain.
How did you come up with the 26 hour cook at 135*?

 

[TonyUK]

BAM!!

Top drawer Dwain.

 

[Angie H.]

Roast looks awesome Dwain.

 

[Dwain Pannell]

Looks mighty tasty Dwain.
How did you come up with the 26 hour cook at 135*?

I used this chart: https://d3awvtnmmsvyot.cloudfront.net/api/file/tVHBOGPzSoCC3PpAo78h

 

[Frank H]

Looks mighty tasty Dwain.
How did you come up with the 26 hour cook at 135*?

yes ! I am also curious. I clicked on the link and that machine is going on my wish list , but how does the machine know when the meat is done?

woops ! just saw your answer....ok. let me look at that.

 

[JeffG]

I used this chart: https://d3awvtnmmsvyot.cloudfront.net/api/file/tVHBOGPzSoCC3PpAo78h

Thanks Dwain for the chart above, my anova is still sitting next to my fish tank.

So you used the Beef Tough Cuts for your recipe, new to this so if i ask a stupid question please be patient.

How much did the chuck roast weigh? and how did you come up with this time frame?

 

[Dwain Pannell]

Thanks Dwain for the chart above, my anova is still sitting next to my fish tank.

So you used the Beef Tough Cuts for your recipe, new to this so if i ask a stupid question please be patient.

How much did the chuck roast weigh? and how did you come up with this time frame?

It weighed a couple pounds... but honestly...I used an educated guessed. A S.W.A.G. I used the chart as a guide and decided to go a cpl hrs longer than the chart says it optimum because it fit my schedule better.

No dumb questions here. We're all learning from each other. Ask away.

 

[Chris in Louisiana]

how did you come up with this time frame?

Sous vide is pretty forgiving on time if you go over. A good resource is the Food Lab at Serious Eats. They have tons of info on cooking everything from steak to eggs.

Link

 

[Robert-R]

Great looking chuck there. This method of cooking is starting to interest me.

 

[JimK]

Wow, looks great. I never knew chuck could look so good!

 

[Craig Alumbaugh]

That looks mighty tasty Dwain

 

[ChuckO]

Wow! That was cooked for 26 hours then seared? That's amazing

 

[Gene Brownson]

Guud gawd Dwain!! Awesome! It seems a like a lot of us are doing SV & BBQ. I guess I need to get up to speed with the rest of kids on the block new toys a coming! Thanks for sharing!

 

[Wystan C]

Well, this is not helping with my feeble attempt at resisting to buy a SV... Looks great!