A long chuck roast bath

[JCAP]

I’ve been eyeing up all the SV chuck roast instructions Bearcarver has worked out and decided that I needed to finally make this bad boy.

So I covered a small chuckie with some MeatChurch Holy Cow, vac sealed that baby up, and dropped it in the water at 165F yesterday morning. This afternoon at about the 34 hour mark I pulled it out.

All I can say is WOW. I barely had to touch the thing for it to shred apart like it was melted butter. I couldn’t believe it to be honest. We decided to keep it incredibly simple and let the beef shine. So really simple tacos- a touch of hot sauce plus some maple smoked cheddar. Holy moly is all I can say.
Thanks for lookin all...

 

[BrianGSDTexoma]

Looks tasty! I have yet do do that one. Stuck on the 50 hour 135 but next time.

 

[jcam222]

Man you can see how tender that is! Very nice.

 

[TNJAKE]

Looks amazing. I gotta try out sv sometime

 

[jmusser]

Looking nice JCAP! Texture looks excellent and let that delish beefy flavor shine through. LIKE!

 

[JckDanls 07]

Looking good !!!!

Did you sear it in any way ??

 

[Winterrider]

Looks like you got it dialed in. Nicely done !

 

[Central PA Cowboy]

My kind of meal, partner!

 

[CFLJOHN512]

I’ve done the 137 for 24 hours but this looks amazing.

 

[JCAP]

Thanks for the likes and comments everyone.

JckDanls 07 - no sear, it literally fell apart coming out of the bag!

 

[Sowsage]

Got a chuckie in the freezer ...after seeing this I might have to do this for sunday! Nice work!

 

[rbnice1]

Is the strings tender as well? Last chuck roast I did fell apart but was stringy. Looking for an alternative method for next time.

 

[uncle eddie]

Chuck roast in the SV is next on our list...if it ever gets under $5/lbs again.

 

[crazymoon]

JC, Your chucky looks divine !