Questions about SV on a chuck tender roast

[crazymoon]

I saw this today at the store and grabbed a chunk for SV. I'm thinking of following Bears recipe for eye of the round and doing 132* for 21 hours with added seasonings. Anyone have any other thoughts on a SV for this ?

 

[chopsaw]

My thoughts , wish that was mine . I would use the chuck time and temp . I just did a chuck roast ( not the tender ) for 24 hours , wasn't quite there . It was close , just needed longer to be tender . Still very good though .
Just my thoughts .

 

[crazymoon]

My thoughts , wish that was mine . I would use the chuck time and temp . I just did a chuck roast ( not the tender ) for 24 hours , wasn't quite there . It was close , just needed longer to be tender . Still very good though .
Just my thoughts .

CS, So you think I should follow Bears chuck roast time /temp recipe?

 

[chopsaw]

I would . The one I just did was a boneless roast , I think what you have is a better cut , but mine was leaner than most . 24 hours was good but I like them at 30 better .

Edit , I use his length of time , but drop the temp to 134 .

 

[crazymoon]

I would . The one I just did was a boneless roast , I think what you have is a better cut , but mine was leaner than most . 24 hours was good but I like them at 30 better .

Edit , I use his length of time , but drop the temp to 134 .

CS, Thanks for the input,I now have a plan! :)

 

[Bearcarver]

CS, So you think I should follow Bears chuck roast time /temp recipe?

Hi CM,
My best ones were below:
Great Chucky! Tied for Best sliced Chucky (1-22-19)
Pulled Beef Chuck Roast (Perfect)

My original 21 hours & 24 hours were great, but then I ran into a tough one, so I changed to 30 hours, and that seemed to solve the problem, so the above two links will take you to a sliced one, and then a pulled one.
The only difference between the sliced & pulled is the SV Temp.

Bear

 

[crazymoon]

Hi CM,
My best ones were below:
Great Chucky! Tied for Best sliced Chucky (1-22-19)
Pulled Beef Chuck Roast (Perfect)

My original 21 hours & 24 hours were great, but then I ran into a tough one, so I changed to 30 hours, and that seemed to solve the problem, so the above two links will take you to a sliced one, and then a pulled one.
The only difference between the sliced & pulled is the SV Temp.

Bear

Bear, Thank -you!

 

[crazymoon]

So I followed Bear and Chops advice on the SV for this piece of meat. I rubbed in a Weber gourmet burger seasoning and vac sealed for a day:

SV for 30 hours at 134:

Seared on the gas grill all around for 2-3 minutes per side,It was delicious, the sliced money shot was blurry so I won't post but the roast was tender and spot on for taste!

Thanks for looking ! CM

 

[chopsaw]

Looks awesome . Next one try the higher temp with the soup mix . My vision's blurry anyway , ,,

 

[Bearcarver]

Looks Great, CM!!
I'm glad it worked good for you!!
Like.

Chuckies are on sale here---Getting a couple for $2.99.
Every time I make one, I'm torn between making one at 134° for slicing, or the 165° for pulling, because they're both so Awesome!! I think my next one will be 165°, pulled Beef.


Bear

 

[dr k]

I need to get the soup mix.