Poor Mans Prime Rib. (AKA SV’d Chuck Roast for 48 Hours)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Beautiful looking chuckie. Just did my first chuck roast/steak with this method. I did 25 hours at 131 F, then seared it on the gasser. Holy cow, that's one of the best steaks I've ever had. I'd say it had just a tad more chew than a perfectly medium rare rib eye, but, WOW, what beefy flavor! Absolutely, no sauce needed. This might become my go to steak....if I have time to plan for it.
 
Beautiful looking chuckie. Just did my first chuck roast/steak with this method. I did 25 hours at 131 F, then seared it on the gasser. Holy cow, that's one of the best steaks I've ever had. I'd say it had just a tad more chew than a perfectly medium rare rib eye, but, WOW, what beefy flavor! Absolutely, no sauce needed. This might become my go to steak....if I have time to plan for it.

Thank You Bird!!
I'm real glad you enjoyed it !!
As long as you don't run into a tough one, 25 hours is plenty.
I posted this one for when we run into the Chucks that need about 48 hours to tenderize. And like I said, I can't tell ahead of time, which ones need the 48 hours, so I just give all of mine 48.
And Thanks for the Like.

Bear
 
Thank You Bird!!
I'm real glad you enjoyed it !!
As long as you don't run into a tough one, 25 hours is plenty.
I posted this one for when we run into the Chucks that need about 48 hours to tenderize. And like I said, I can't tell ahead of time, which ones need the 48 hours, so I just give all of mine 48.
And Thanks for the Like.

Bear
It's a nice looking feast! One day I'll incorporate the sieved Au Jus into the gravy pkg. I did look up recipes for SV Top Round steak cut for London Broil and it called for 130-132 for 8 hours and it still had a chew to it cut against the grain thinly. You never know what the tenderness will be till the first cut/bite. The lipton dry pkgs are always great even the vegetable pkg with dehydrated veggies and seasoning sorta like a soup starter that I sieve out and remove from the juice/meat before searing which I sear only 50% of the time. It has more of a vegetable beef stew flavor from the dehydrated vegetables since cut root veggies never cook tender at such low temps.
 
Thanks for sharing look fantastic. I just can't bring myself to (boil) lol my meat for 48 hours. I can't even bring myself to smoke a pork butt cause it takes to freakin long lol.

Thank You N !!
That's the way I sometimes feel about the Crock Pot, when I look in & see it bubbling. However Nothing ever boils at Set Temps of 131° to 165°, so SV is my chosen method.
The long time it takes isn't my favorite thing either, especially in an area where we lose Power relatively often, including in the middle of the night!
And Thanks for the Like.

Bear
 
It's a nice looking feast! One day I'll incorporate the sieved Au Jus into the gravy pkg. I did look up recipes for SV Top Round steak cut for London Broil and it called for 130-132 for 8 hours and it still had a chew to it cut against the grain thinly. You never know what the tenderness will be till the first cut/bite. The lipton dry pkgs are always great even the vegetable pkg with dehydrated veggies and seasoning sorta like a soup starter that I sieve out and remove from the juice/meat before searing which I sear only 50% of the time. It has more of a vegetable beef stew flavor from the dehydrated vegetables since cut root veggies never cook tender at such low temps.

Thank You Kurt !!
I wish I had one of these SV things 10 years earlier!!

Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky