Sous Vide Beef Chuck Roast

[@paragon8e]

I love to hear people pronounce Worcestershire. No two people say it the same :) great video!

[@SmokingBBQ]

Seems I am not the only person who has some difficulty pronouncing that word! Thanks for stopping by and leaving a comment!

[@wotzamatta]

@@SmokingBBQ This copied from a meme on this exact subject: Me: can you pass me the Rooster sooster sauce? Him: the what? Me: the Warsha chester sire sauce. Him: are you having a stroke? Me: the Worst sister shire sauce. We are all strugglers in this great quest.... to pronounce Worcestershire. I thought it was a great try.

[@danrichardson3653]

I used a 4lb chuck roast and cut it down the middle to create two 1.5" steaks. I did one 131f at 24hrs then seared on cast iron in beef tallow. It was.good but not as tender throughout as hoped and wanted more flavor. 3.5 out of 5 stars. Took second steak and went 30 hrs at 131f. Then seared over direct heat using charcoal. Game changer. Flavor, tenderness, texture, just fantastic. 5 out of 5 stars.

[@SmokingBBQ]

Sounds like your experimentation paid off, glad to hear you found the sweet spot for tenderness and flavor. Thanks for stopping by and leaving a comment!

[@GypsyTheGoatOnTube]

Just saw this old video. I purchased a well reviewed sous vide for under 100$. Ate my first chuck roast tonight. Wow, perfect inside, juicy and mine chewed nearly like a prime rib. Have some chewing issues so im very happy. Will save me money as well on all the high dollar steaks i still have issues with. The au jus was bomb too

[@Flintsmooth]

That would be wouse-te-shire sauce! Great video!

[@starshooter1003]

Its June 2021 and the price of beef has gone thru the roof. Ribeye is crazy expensive, but that's what we normally eat for a weekend dinner. After watching your video, I bought a sous vide machine and a nice chuck roast. I'll learn to sous vide with these after watching your video. Thanks much...I may even search out a Bass Ale to accompany dinner!

[@SmokingBBQ]

I love hearing that! You will be amazed at what you can do with a less expensive piece of meat with time and your sous vide machine. Check out some of my other videos for ideas, and good luck on your journey into sous vide!

[@Artman710]

Such a great video! The close-up camera work really shows great detail. Bravo!

[@starfish469]

I normally ice chill them, then bring them back to temp in the smoker. I like the look of this though and will try it. Thanks.

[@SmokingBBQ]

Thanks for stopping by and leaving a comment! Good luck!

[@cavtj1]

I Sous Vide a Chuck roast probably once a month! I mostly sere mine with a flame thrower. Although I have used a cast iron pan, (on the grill, of course), not in the house, fire alarms all work! You are correct when you said, "tastes like a rib eye"! I agree with all in this video except the plastic, (knife dulling) cutting board. I know this video is 6 yrs old and hope you have discovered the cons of a plastic board. Thanks for posting this sir!

[@SmokingBBQ]

Thank you for the kind words, I appreciate it! I have updated to a nice wooden cutting board, although I still use the plastic one for presenting ingredients in the beginning of my videos. Glad you enjoyed the video, thanks again.

[@MonkeyPunchZPoker]

I always use the Ziploc freezer bags for this cook, and I vary between 16 and 30 hours (basically I just eat it whenever I want, times be damned). I clip it to the side just like in your video, never had and issue with leaking.

[@RogerThat902]

me either.

[@jeffk8019]

I came for the sous vide cooks, but subscribed for the beer reviews!

[@SmokingBBQ]

Awesome! Thanks for watching!

[@freehat2722]

@@SmokingBBQ I liked the beer review but would advise you to keep it at the tail end of the show. Sharpen those knives (unless ceramic then send them out). Start off with time and temp. Just food for thought. Good job otherwise. I have ADD and require instant gratification.

[@SmokingBBQ]

@@freehat2722 the full recipe including the time and temp are always listed in the video description. As far as the beer review, always waiting for the sous vide or smoker to cook, so what better time to enjoy a cold one? Yes, I need better and sharper knives. Thanks for stopping by!

[@samurai1833]

I did a 2.5 lbs Chuck Roast in the Butcher Box purchase packaging and then made beef bourguignon in an electric skillet after the sous vide. One of the best meals I've ever created. Thanks for the timing and temp info!

[@SmokingBBQ]

I am happy to hear that! Thank you for stopping by.

[@R0dan]

Just got my cooker so thank-you for the help👍

[@SmokingBBQ]

Make sure you check out my other sous vide videos! Thanks for stopping by! kzbin.info/aero/PLeQ8n91GzDlpUu-44skEz2W7ubvEQv6bL

[@creepysleepyunclejoey5743]

Great video

[@SmokingBBQ]

Thanks for stopping by Joe!

[@berryhillbbq3977]

Wow, Bear's SMF thread is the reason I'm here looking up video's for SV Chuck Roast! Very cool! Thanks for the video, brother! Nice info & food! That Bama glass can go, but the food can stay :) Just ribbing ya

[@SmokingBBQ]

I appreciate you leaving such a nice comment, thanks for stopping by!

[@BradiKal61]

i just did this type of sous vide yesterday with two 3 pound chuck roasts. 131 F for 27 hours (i wasnt able to be home at 24 hours) and my chuck turned out nice. it was my first time so i didnt add any Worcestershire sauce but next time I will definitely put in some crushed garlic cloves or powder and a bit of they sauce. The meat came of tender but not as tender as a high price steak. 131 F left it nicely med. rare and although i would have liked the meat a bit more tender i dont think i will increase the temp to 133 in the future

[@SmokingBBQ]

To increase the tenderness you increase the cooking time, not the temperature. The temperature only has to do with how cooked it is, how red it is. Next time increase your time to 34-36 hours to find the tenderness your looking for. Thanks for stopping by and leaving a comment!

[@CarbageMan]

Exactly! If 24 hours isn't tender enough 30-36 should be. Some say the edge of "too cooked" is around 48.

[@waipiuku310]

多謝🙏Thank you 😇

[@BrentsBistro]

Handy video. Thanks!

[@emerickscott]

You're enjoyable to watch. Good stuff. Keep cooking

[@Jerry-rf8bn]

Since you brought up the subject of beer, have you ever tasted Beck's non-alcoholic beer? I think it tastes every bit as good as regular lager beer and I would appreciate your opinion of this product. Thank you.

[@pokerbarloahavia]

when reheating you should go 10 degrees lower and how long?

[@SmokingBBQ]

If out of the fridge 45-60 minutes. If from frozen 1 1/2-2 hours.

[@pokerbarloahavia]

@@SmokingBBQ thanks for the reply brother!

[@pokerbarloahavia]

@@SmokingBBQ can I apply that to chicken, fish, and steak as well?

[@TonyMueller]

wooster-sheer sauce... easier to say than spell

[@Clay_Maguire]

Warsh-yur-sister sauce

[@michaelcowling9928]

When I put it on the shopping list it is spelled 'Lea and Perrin's'

[@traceypotts9425]

@@11oyd_cash this sauce comes from where I live great isn't it

[@JFabrication]

I had to move to New England and hear all those old country names before i could figure out how to say that one.

[@Ass_Burgers_Syndrome]

Most people in Britain just say Worcester (wooster) Sauce It always cracks me up though how most Americans can't pronounce it. Just say it like Wooster-sher

[@bell30012]

Double bagging is not a good idea because sous vide needs to be under vacuum to work well. That gap between bags can be an issue with this. Your tip on using a FoodSaver is very important. I use a cooler to avoid the issue with evaporation.

[@robynsimmons3711]

Hi, really enjoying your videos - thanks for posting. Just one question, on your longer cooks (anything over 12 hrs.) do you blanch the meat before vacumn sealing? I've heard that the meat tends to get a funny smell on the longer cooks if you don't blanch first.

[@SmokingBBQ]

I have never heard of anyone blanching before sous vide. I also have never experienced any funny smell, everything I have cooked sous vide smells fantastic once I cut open the bag. Thanks for watching!

[@Rehdman6444]

Maybe, Robyn Simmons meant to say "searing" before using the sous vide method rather than "blanching". I have seen some videos which discuss that approach to sous vide.

[@simoncrawley7430]

Wow

[@Elamour]

Screw them "Fake Imports".....Get yourself a Yuengling Premium and enjoy....Thanks for the "Sous Vide Beef Chuck Roast" recipe. Just what I was looking for.

[@jacklewis1825]

Good video as always. On larger cuts of meat especially in double digit cooking times. Can you freeze for future use then defrost seal and serve without sacrificing taste..

[@aussievaliant4949]

Subbed and thoroughly enjoyed what you made. Can you tell me the weight of those chuck roasts? Just bought a sous vide machine and vacuum sealer myself, and am already stunned by how tender the meat turns out, even after only 2 hours! Thanks!!

[@SmokingBBQ]

I believe the whole package was around 5 1/2 pounds, so each roast was just under 3 pounds each. Remember that weight will have no bearing on sous vide cooking, just the thickness of the meat. Also cooking over 20 hours means regardless of how large or small the roast is, it will be perfectly cooked. Thanks for watching!

[@BurntBrian]

Just started experimenting with Sous Vide and came across your video. I like you combined a cooking video and a beer review. Bass has become a very generic version of what it used to be, so I agree with you. Still drinkable, lol. Looks like the meat turned out really well! I'm going to be cooking one of these in the next few days and can't wait to try it. Great video. You got a new sub =) Cheers from Florida

[@SmokingBBQ]

Glad you found my channel. Make sure to check out my other Sous Vide videos. Thanks for stopping by!

[@SoapxMacTavish22]

So I bought a chuck roast at Market Basket (grocery store out in New England) and mine looked great but the texture was dry and wasn't as flavorful, it also cooled off faster than I thought. I followed the 131° for 24 hrs and then used my searing torch with a searzall attachment. I'm new to the whole sous vide world, watch video after video just trying to have a overall better grasp on this method. Anyone have recommendations for me to go off of to slowly get better at this?

[@SmokingBBQ]

So the main issue was it was dry? If it was cooked at 131 for 24 hours it should have maintained quite a bit of juice. Was there any liquid in the bag? Sometimes we just get a bad piece of meat, that despite using the perfect cooking method it just doesn't come out right. Don't be discouraged. Try again with a higher quality piece of meat. Talk to the butcher and tell him what you are doing, and if he could cut you a piece of meat that would work well. Thanks for stopping by, I appreciate it!

[@Bob060742]

For your information, Budwiser has been owned for several years by AMBEV which is a Belgium company and it is the largest beer company in the world.

[@SmokingBBQ]

I have heard that. I try to support the smaller independent brewers, but some of them are also owned by the big boys. Thanks for stopping by!

[@MonkeyPunchZPoker]

Also I cut the steaks in half and bag each half individually, and cook it at 129 (what I cook most things at). I'll have to try 133.

[@NelsonWCRS]

Thank you

[@2010stoof]

Is that a c15 container or a c20?

[@SmokingBBQ]

www.vacmasterfresh.com/sous-vide-water-tank-19-liter/

[@JaxRmrJmr]

I've been a member of SMF for years. Go to one of their get-togethers if they have one near you. Bearcarver is good for compiling some knowledge, playing around with it, and then doing a good write up about his findings. I'm also a Jack Daniel's fan which was the first glass you poured your Bass into. I'm also a BAMA fan which is the second glass you used. I also enjoy a Black and Tan...... We have quite a bit in common. Have a good one!

[@SmokingBBQ]

Awesome to hear someone that shares so much passion for the same things! Glad you found my channel, and I agree with everything you said. Appreciate you leaving a comment, and thanks for stopping by!

[@donaldmilando1552]

Did anyone notice what looks like an orb floating down across his chest @1:00

[@richmondtx2793]

It looked like a spit orb flew out of this mouth!

[@brucelee5576]

What a game changer, I love chuck so much in cast iron that sucker and eat it tuff as leather.

[@nathanbergh8512]

Do you prefer the chuck or the eye of round?

[@SmokingBBQ]

I would say I prefer the Eye of the Round. Mainly because I like the bigger and rounder pieces. The Chuck is more like a steak, and the Eye of the Round more like Roast Beef. Thanks for watching!

[@jacklewis1825]

Eric you just answered my question at the end of the video thx

[@Steiner1976]

how many hours for the roast?

[@SmokingBBQ]

Cook for 22 hours at 133 degrees Fahrenheit. Thanks for stopping by!

[@justski40]

ya.....LOL..cant buy it cheap any more LOL

[@NelsonWCRS]

Can you put up a link to Bear Carver's channel.

[@SmokingBBQ]

Bearcarver does not have a KZbin channel. He is a member of this website. smokingmeatforums.com/

[@emerickscott]

Bear is awesome. Love that site.

[@DoubleDsp]

How does one sous vide and then toss on a bbq and get those results? Ive been sous viding meats and trying to crust them with a flame thrower! It cooks the inside to medium. I'm not having any luck getting the crust and zero grey! Overall the meats are absolutely delicious and tender! Just not visually appealing!

[@SmokingBBQ]

If you are having problems with getting a crust your heat source isn't hot enough. Try searing in a hot cast iron pan, or throw on a hot charcoal or gas grill. Remember you only need a minute or so on each side, any longer and you risk over cooking it. Make sure it is very hot when searing. If you keep getting inconsistent results check the temperature of your sous vide machine, it might be off as well. Good luck!

[@JanTheNan]

Wusstershire sauce or lea and Perrins

[@robr6082]

Darn you, now I want steak!

[@sunshinecoast]

👍

[@davekegel620]

I hope no one has taken hot oil and or butter and added drippings "gravy", as you not so directly suggested in regards to browning it. 13:30 a very hot saute pan...pour some of those drippings...water into hot oil. You should be very careful when you're advising people to handle hot oil and water. We want to limit the Maillard effect to the food.

[@SmokingBBQ]

Thanks for stopping by and enlightening me on what you think I "not so directly suggested" in my video. Always interested in what my viewers think. Thanks for stopping by!

[@duncanalbright9850]

Guess I'm in a minority, but too much talk - 18 min to do a 5 min video.

[@danielhicks1682]

Time= ad revenue

[@anthonyfischer]

It's not necessary to let your sous vide meat rest before slicing. It's been resting for 22 hours. ;-)

[@HIGHFIVE11111]

I got the Steba... its awzm

[@RealRyanDeLuca]

What kind of sauce?? 😂

[@jsmith2611]

Thanks for the video, I enjoyed it. Just for clarification, sounds like you're pronouncing it "Sous Vee" but the "D" should be pronounced when saying it. Phonetically it's "Sue Veed". Thanks and keep it up with the videos!!

[@Tobyjrn6297]

@@Sirvalian in case you didn't see that you're being called an ass, i'll reiterate. What an ass!

[@mizzpoetrics]

@@Sirvalian The "i" in sous vide makes a long "e" sound.... were you trolling for fun? 🤔😒

[@mizzpoetrics]

@@Sirvalian Okay, let's try this again.... The ee sound in English is not pronounced as a long "i", or "ai". Examples, see, bee, tree, etc. For "ai", some words are daisy, daily, mail, sail etc, & none of these have a long e sound. It's actually a long "a" sound. I understand what you're saying about the "i" in "vide" being a long i sound, & yes, that would be true in French. In English however, the long "i" doesn't phonetically sound like "ee" at all. Are we on the same page now?

[@Ass_Burgers_Syndrome]

For fucks sake people. It's pronounced soo veed. It's not that difficult. Jesus. The "d" is not silent.

[@pww7872]

22hrs, Ain't nobody got time Dat!

[@peaches5712]

p Ww gotta plan ahead. I have that problem........I think about cooking something like this an hour or two before we eat! LOL I’m going to try this today. 😀

[@coasttal123]

Frying Pan as screaming hot as it can go for searing.

[@PaulSmith-ez6xw]

Wooster Sheer sauce

[@mikeradvak6497]

Just bought a Sous Vide machine.....I am lost when it comes to the time ....what determines this? Does the total weight of the meat have anything to do with it? If I cook a 2 1/2 LB roast surly I would not cook ti foe 20 hours would I?

[@SmokingBBQ]

Sous Vide can be very confusing when you first try to figure it out, as it is so different from normal cooking methods. Time and temp have to be adjusted to what you are cooking. More time makes the meat more tender, so tough cuts like Eye of the Round or Chuck Roast can be cooked for 20 + hours. More tender cuts like steaks only need a few hours to reach perfection. It can be difficult. Here is a link to basic times and temps based on what types of meats. I hope it will help. Thanks for stopping by! www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

[@rtrilla]

No, thank you sir. with beef prices these days, an affordable cut of beef 👍

[@SmokingBBQ]

I remember a time not that long ago when Chuck Roast was a very affordable and inexpensive piece of meat. Just wait until a sale comes along. Thanks for stopping by!

[@tylerhughes5420]

Have your butcher cut 2 inch thick pork shoulder steaks cook sous vide 143 for 18 hours then grill over direct flames till seared move to cool side of grill apply sauce let sauce tack up bout 7 minutes sauce again and thank me later!

[@ArtFiendz]

that would probably be fine at 2-3 hours. that might be why it came out dry

[@SmokingBBQ]

Chuck roast is a tough piece of meat. If you cooked it for only 2-3 hours it would be like shoe leather. Long cooking times at a lower temperature allows the fat and muscle fibers in the meat to break down, making the meat very tender. I hope that makes sense. Thanks for stopping by!

[@paulkissiah4729]

Need to throw that cheap knife into the trash...Thanks for the video

[@robertzeurunkl8401]

I can never get over this guys pronunciation of Worcestershire sauce. As a Brit, the "Worcester" part is pronounced "Wuster", and the "shire" part is pronounced "sure". So, the actual way to say it correctly is "Wuster-sure".

[@uhn-uh-bash-id-lee-k-ran]

Robert Zeurunkl ....we Americans are taught to pronounce words by phonetics. So we see...woo ces..ter shire....lol. Like my last name...rarely does anyone pronounce it correctly. It’s a gift really...I know a phone caller doesn’t know me.

[@robertzeurunkl8401]

@@uhn-uh-bash-id-lee-k-ran I'm gonna take a guess and say "Oh-Mud"? Or "Oh-Mut"?

[@uhn-uh-bash-id-lee-k-ran]

Robert Zeurunkl .....close but no cigar. It’s Oh-Mott

[@Ass_Burgers_Syndrome]

You should know by now that Americans can't pronounce anything correctly. Also being a Brit (with an American wife) we have had this discussion many times over the past 20 years and she tends to agree. But yeah, most (if not all) Brits will just simply say wuster, or wooster, or wuss-ter (take your pick) sauce, rather than the full length version. I don't think I've ever heard a Brit say Worcestershire Sauce

[@reaneya]

heh you keep saying Worcestershire shire sauce.

[@nvandon1028]

I would share this with friends if you could pronounce “sous vide”.

[@johnheath9140]

Hard to watch someone mangle a nice piece of meat. Sharpen your knives. Plus no reason to cook so long. I cook mine for 4-5 hours. Way more juice stays inside, stays together better and still completely tender.

[@freehat2722]

I agree with the sharpening part, disagree with your time. Noticed a dramatic difference btw 4 and 8 hrs on a top round. It's about gelatinizing the connective tissue at those low temps.

[@jamestomas7333]

I disagree with you totally on a 22 hr sous vide. All chuck roasts are different because your dealing with different cows. There is a lot of fat in a chuck, and the meat is tough. 22hrs while rendered some of the fat, and probably tasted good. I recommend doubling it to 44 hrs or even 50. I sous vide a 30 hr and sous vide a 44 hr and the 44 hr tasted like ribeye and the 30 hr tasted good but no whete near the 44 hr. I am doing three 2.5 pound chuck roasts as we speak for 50 hrs. Chuck roasts need at least 40 hrs, and briskets need 72 hrs. Also I dropped the temp to 128, and now 129 degrees. This is just preference though.Obviously this is if you want a steak like texture.

[@BoomerSooner405]

James Tomas 128 degrees for over 45 minutes is not safe.

[@jamestomas7333]

I found the sweet spot. I have done Chuck roasts at different temps. Whenever I go to only 24 hrs the fat and the cartilage and what not does not render enough. 40 hrs was a little high, because a lot of the juices came out of the steak. The fat and connective tissue did render though. I think 30 hrs is the sweet spot. I tried 30 and some close to that, and that seems to render the fat without losing massive amount of juices. Also I raised the temp to 133-135 zone. P.s. I am doing one right now as we speak. It is going on 12 hrs Now at 134. I have 18 more hours to go! Also when I finish sous vise the Chuck, I wipe it dry thoroughly, then put it in a plastic bag and put it in the freezer. I take it out when it is semi frozen. Another words it bends. This is to stop any greying getting into the meat when I sear it. I use a cast Iron pan. Super duper hot, with coconut oil or grape seed oil. When it smokes not heavily but significant. I then throw the steak on the pan. I turn it over continuously. This is to prevent burning because the pan is smoking hot. I do this until I get a great sear. A dark dark brown sear. Wait a few minutes then cut it open. No greying, or very, very, very little if any.

[@jamestomas7333]

dooder I can see you do not know what you are doing! Why 170?????? Your supposed to cook it at low temps for long periods of time, so you can break down (render) the connective tissue, and collagen. You do this and you maintain a medium rare to medium profile of a steak, while rendering the chewiness from the connective tissue into a soft palatable experience. 132-135 at thirty hours, thru many of my trials is Ideal. This Chuck steak (roast) then gets transformed into a ribeye type like texture.

[@jamestomas7333]

dooder I have been using the Chuck roast,...."but".... I have discovered a better Chuck. It is a Chuck without the majority of all that fat. It is in the upper part of the shoulder. It is called a Charcoal steak. My experiments have all been with the Chuck roast. I like it, but it is slightly to fatty for me. I believe more so than Ribeyes are. I am going to try the Charcoal steak at 30 hrs, maybe 25 . At 133-135 Fahrenheit.

[@seankeanini8744]

@mopjockey57 interesting...

[@000phill000]

British people say "Wus-ter-sauce'

[@wavetrader742]

Sue Vee? Sue Veed?

[@rowdyyates286]

No offense, but Stella Artois OWNS Anheiser Busch, and they are a foreign company, A.B. is no longer a truly American company. Never really cared for they're brands/taste anyway.

[@rowdyyates286]

I agree with you 100% on Bass & Beck's!

[@pww7872]

Woost-ta-shire... Not Wooster-tershire

[@rick1757]

Sorry but thats not a grill, it's a Gasser. propane is not real BBQ

[@Suz_408]

It's pronounced soo veed.

[@juniorheng4115]

*struggles to cut the steak* “Wow, so tender” 🥴

[@allmovin]

Reviewing Bass Ale?? Just about everyone has tried the beer already, and it isn't great. Please sharpen the knife