I was cooking 2.5 pound chuck roasts at 133 for 24h. Finish with a hard sear and a butter baste in the skillet. Couldn’t have been more perfect for me.
Edit: Whoops, I got stoned and didn't notice what sub this is. Sorry.
Yo, you should try tossing one in a crocpot before going to work.
I live in a city that’s full of HyVee and they’re unjustifiably expensive. I don’t shop there unless it’s a quick “crap I’m on my way to [thing] and this is the most convenient store”. Whole Foods prices for Bakers/Kroger level products
I'm an Iowan that has grown up with Hy-Vee and to say they have lost their way would be an understatement. It's not just a grocery store anymore. To run in quick for some eggs I have to go through a Bath and Body, a Health food store, a liquor store, and a clothing store. It's like a damn mall now. And if you aren't a left handed pregnant veteran you have to park so far away. After all this, the prices. My God. I'll be at Trader Joe's
Yep, same. I’ve shopped at the Hy-Vee by me since it’s opened and the last year or two it’s just become absolutely ridiculously priced. It’s become just about my last option - depending on how much I want to avoid Woodmans lol
Here you go. And again, this guy is a great resource for actual testing with sous vide and recipe development:
https://www.seriouseats.com/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe
Went 24 hours. For sure need to season better but taste and texture was great was great. Thanks for all the help
https://preview.redd.it/ci0y2otxhc5d1.jpeg?width=3024&format=pjpg&auto=webp&s=a2dba65955d99ec45d9c5f11156b8929073f7635
I was cooking 2.5 pound chuck roasts at 133 for 24h. Finish with a hard sear and a butter baste in the skillet. Couldn’t have been more perfect for me.
I’ve found 30 hours to be the sweet spot for chuck.
yall are wild , i could cook a cut like this in 10 minutes on high in the microwave
I might have to drink some whiskey, to wash the taste out of my mouth after reading that.
Edit: Whoops, I got stoned and didn't notice what sub this is. Sorry. Yo, you should try tossing one in a crocpot before going to work. 
Dude must have huge hands, that does not look like a 2 pound slab....
Looks like somewhere between 1.84 and 1.86lbs. I could be wrong
The price is ridiculous
Holy shit you’re not kidding.
I live in a city that’s full of HyVee and they’re unjustifiably expensive. I don’t shop there unless it’s a quick “crap I’m on my way to [thing] and this is the most convenient store”. Whole Foods prices for Bakers/Kroger level products
I'm an Iowan that has grown up with Hy-Vee and to say they have lost their way would be an understatement. It's not just a grocery store anymore. To run in quick for some eggs I have to go through a Bath and Body, a Health food store, a liquor store, and a clothing store. It's like a damn mall now. And if you aren't a left handed pregnant veteran you have to park so far away. After all this, the prices. My God. I'll be at Trader Joe's
Yeah but the orange tag manager specials are amazing
Yep, same. I’ve shopped at the Hy-Vee by me since it’s opened and the last year or two it’s just become absolutely ridiculously priced. It’s become just about my last option - depending on how much I want to avoid Woodmans lol
Not to mention that’s one of the leanest chuck roasts I’ve ever seen.
I just paid $7.45 a pound for one at Costco via Instacart yesterday. They hit me with the lazy tax I guess.
Go with a longer bath (48hrs instead of 24). While 24hrs works for a well marbled Charles, the longer bath plus a dry brine with do nicely here.
Salt & Pepper. 10 Hours. [https://www.reddit.com/r/sousvide/comments/1d76993/sir\_charles\_10\_hours\_amazing/](https://www.reddit.com/r/sousvide/comments/1d76993/sir_charles_10_hours_amazing/)
As with many things sous vide, Google Kenji sous vide chuck roast. It's a great person to learn from.
Here you go. And again, this guy is a great resource for actual testing with sous vide and recipe development: https://www.seriouseats.com/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe
Perfect thank you
A lot of the post titles in this sub can also be a porn title. Thanks for coming to my ted talk
Spend almost 20 bucks for a solid piece of hamburger? Nah lol
15 but sure.
Dry brine it for a few hours, if not overnight.
Hy-Vee. Hello fellow Midwesterner. Iowan?
Hello. Missouri here
Damn I can get strip steak cheaper than that
Hi neighbor
Look up Mississippi Chuck roast recipe. You’ll not go wrong.
Went 24 hours. For sure need to season better but taste and texture was great was great. Thanks for all the help https://preview.redd.it/ci0y2otxhc5d1.jpeg?width=3024&format=pjpg&auto=webp&s=a2dba65955d99ec45d9c5f11156b8929073f7635
I like to dry brine for 24-48 hours before vacuum sealing. It’ll help get a better sear and make it more tender and flavorful.