So, I'm trying a new thing tonight. I'm a big fan of sous vide cooking and the grocery store had a big meat sale so I'm trying to sous vide cook a chuck roast. 48 hours at 131 degrees. I've done steaks and pork chops and salmon and chicken (which all turned out AMAZING) before but those were three or four hours. This is a new experiment for me. I took the whole roast 3.5 lbs. seasoned with kosher salt, fresh black pepper, a bit of garlic and some fresh rosemary and basil. Sealed it up and put it in the water bath. This will be dinner on Thursday. I'll let you know how it goes!
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Do you do this in your oven or something special like a smoker?
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Pics please when you do it!
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are you using a machine like this one?

http://www.sousvidesupreme.com/en-us...e.htm?AdID=149

this looks awesome, i would really like to try this out.
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I would love to have a sous vide supreme! No, I'm ghetto. I've got a cooler full of hot water that I check the temp in fairly often. The sv supreme holds an exact temp. I'm pretty happy with a range. I dont let it fall below 131 but I try and keep it below 140. For chops and steaks that only need a few hours, it works pretty well. This is turning out to be more of a challenge.
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Image

The roast in it's ghetto jacuzzi.

Side note, if you love steak.......you NEED to try a sous vide porterhouse. 2 inch thick, med rare all the way from edge to edge....so amazing.
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Just tried a small slice. Amazing. Not like roast at all. More like prime rib. Needs to break down a bit more. Will try again in 12 more hours, then a quick sear in a 500° cast iron pan. Think I'll serve this with grilled asparagus and garlic mashed potatoes. Fresh horseradish and maybe a pan sauce with the juices and a bit of red wine.

Now, what to do for dessert?
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Wow, that sounds amazing. I'm gonna have to try this out.
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Image

48 hours later......
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WOW! What fun. Some thing new to check out, looks awesome :-)
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Final verdict. Flavor was great. Texture, not what I hoped. According to the websites, sous vide for that long was supposed to break down the connective tissue more than it did. I'll try again. Perhaps a bit longer and maybe 140°
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Interesting. Keep us posted.
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looks awesome
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48 hours!?! Looks like those pictures of people cooking placenta, but intriguing none the less...
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How do you avoid food poisoning?
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how do you maintain the water temp? just add more hot water and take some older less hot water out?
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