How Time and Temp Affects Sous Vide Meat: Chuck Roast 10 Ways
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- When someone asks the question "What time and temperature should I use to sous vide chuck roast?" (or brisket, or flank steak, or short ribs...), they get a wide variety of answers! Why? We dive into how time and temperature affects sous viding meat to solve this mystery.
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I need to acknowledge that I come back and reference this all the time. Thank you!
I just did the most expensive sous vide brisket. For some reason I just put the sous vide tank on my counter top. Soon there was a loud crack like a gunshot. My 1" thick Silestone counter top cracked from the heat. Just a hair line but cracked. Now placed the tank on a cutting board. My first sous vide experience !
That sounds like your stone is poorly made. Shouldn't crack at 170F which is the max of those sous vide sticks
@@themuleifyMy Anova Pro goes up to 197.5 degrees. Also, Silestone is an engineered, man made product that has been around for decades. It’s possible that there was a manufacturing defect, but that’s unlikely. The “heat resistant” selling point means that you can set a hot pot from the stove on it. It doesn’t mean that you can keep it hot for 24 to 72 hours without any damage.
As a carnivore, I often make ground beef scramble as a light and inexpensive meal. Tonight, I stirred that “purge” into my scramble for flavor and body. Yum!😋
I’m new to sous vide and this is the exact kind of videos I was looking for, thank you so much!. I’m from Chile so thanks for using Celsius. Use it too! it’s practical and makes actual sense 😂
This is like a graduate course in sous vide! I have been cooking with sous vide for about 4 years with no clear understanding of the variables such as how time and temperature interact. This was very informative! I just stumbled on your site....I subscribed and shared with several other armature sous vide chiefs. As for temperature, I cook beef at 120 degrees for whole muscle (I like rare to medium rare) but finish in jet engine hot cast iron skillet. The surface needs to be sterilized but the inside should remain bacteria free. I'm sure the temperature rises several degrees in the process. After 4 years, still alive!
Thanks for the kind words, I'm glad you are enjoying it!
Gold, pure Gold! Thank you!
This is the information I was looking for! Best Sous vide video I have watched. My first few attempts haven’t been that impressive. The popular videos use the best cuts which doesn’t work out for time/temp of the cuts that I can afford.
Thanks for the kind words! Sous vide is amazing with less expensive cuts, but you def can't follow the "super tender cuts" guidance! I have more than 500 recipes on my site, you can do a search for the cut you want and it'll give you the time and temp: www.amazingfoodmadeeasy.com/info/modernist-recipes Or I have detailed guides and timing charts for most cuts: www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/
I played with chuck and sous-vide 132°f (55°c). At 20h, it was still pretty tough, at 24h, marginally better.
It really took 48h, to get tender. Almost had the consistency of pulled pork but dryer.
Fun experiment but not a substitute for a tender cut like a ribeye!
I’m a little late to the party but thanks for this video.
Excellent information and visuals in particular. thanks!
Thank You for doing all the work, also great video. Stating the wrong temp once did not effect message, still knew what you meant.
Finally - An excellent Sous Vide Intro Video - Much Thanks!!!
Thanks, Jason, you’re the best Instructor on UTube. Nice presentation, no comedy act. Good info & answering all the right questions that I had!
Thanks so much for the find words!
Great useful info. Really appreciate the tests to get to and explain the results. Looking forward to seeing how to best use the juice/purge from the bag.
Thanks so much for the kind words!
This is an excellent video, and answers questions I’ve had for some time that no videoI’ve seen does. It takes the main variables involved in sous vide and does a good job of comparing the outcome. Obviously there is no accounting for the quality of the meat one may use, but dividing the same cut of chuck 5 ways for each test at least controls it to a degree for test purposes.
Thanks so much for the kind words! Using the same piece I was definitely hoping to at least have a similar-ish piece of meat to compare each one to!
Awesome video this answered all the questions I've had about your recommendations on your website. Thank you so much for clearing up the times and your range window
I'm so glad it was helpful for you!
Great guide and tutorial
WOW, good information! Good job on the research, and thanks for putting it together!
I'm glad you enjoyed it!
I have been looking for this information for a long time. Brilliantly done. Thanks.
Thank You! Maybe because I'm a math guy, I want to see the variables tested vs what most YT videos show. Again, Thank You for what I haven't yet fully done myself with sous vide!
We are following a Williams Sonoma recipe for sous vide brisket which calls for cooking a 5 lb. Brisket with the pre-cooked sauce right in the bag with the meat. Other than the recipe we are followimg, I have found no information on cooking sous vide with the sauce already in the bag.. The recipe specifies a temperature of 147 for 3 days. After watching your (so very very helpful) video along with reading Kenji’s advice on Serious Eats, , we got nervous and dialed down the temperature to 135. Our goal end result would be for the meat to be very tender and very moist. I would really value your take on this project. Thank you!
Thanks for the information. Are regular zip lock bags ok?
They need to be freezer bags because they are thicker.
If you leave the meat in the bag, does some of the liquid get reabsorbed?
Thanks for this!! So, you left salt out to eliminate it as a factor. What are your recommendations for when and how much salt for chuck?
There's been a lot written about salting for how it changes when / how much / how often you do it. I'm usually lazy and salt a "normal" amount before I seal and cook it. I haven't been able to tell a big difference personally. Usually the longer the cook the more people can notice and some complain about it tasting "cured" (to me it tasty more "beefy") but it's usually personal preference and that point so try one and if it's great then stick with it!
@@jasonlogsdon4079 Thanks. I'll go with a normal salting of the meat a day before sealing. Maybe give it chance for a bit of a dry brining effect. Thanks again.
@@cstreet1824 Sounds like a plan!
Thank you so much. I will try this for sure.
Thank you! Fantastic!
Great information and well done and presented...thank you.
Thanks for the kind words!
I often pour the juices into a container and put it in the fridge. The next day I pull the fat off the top and use it for Yorkshire pudding etc. the rest I'll throw in the freezer until I have enough to make hot beef sandwiches or poutine.
Great idea!
Awesome video! What time and temp would you recommend for a grass fed bottom round roast?
Carson Palmer finally found his calling. Great video, super informative!
39 hours on my chuck roast was perfect, thank you
I agree with you on tenderness chart - 36 hours @ 60C after a cold smoke. I went through many iterations - chuck is not a brisket.
Great information....with the price of meat, it's good to know cheaper meat can be made better with Sous Vide
Thanks for the kind words! And yes, I love sous vide with many of the inexpensive cuts!
Great presentation! Something every sous vide user should see!
Thanks so much for the kind words!
Great work man thank you so much. Question question I have is about top round time and temperature. Is any other suggestions for seasoning
I have more about top round here: www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/top-round-roast And for seasoning you can use any rubs you generally like. Some people don't like them but I almost always use some rubs or dried spices with my food!
@@AmazingFoodMadeEasy thank you very much for responding. You the man.
@@andrewmorabito6712 Happy to help!
Very informative. Thanks!
Thanks!
Fantastic info, thank you!
Thanks so much!
I’m getting ready to sous vide a chuck at 130 degrees for 40 hours. Can the chuck be frozen or doss it have to be thawed first?
This was very good because I am a beginner it was great
I'm so glad you found it helpful, thanks for the kind words!
Have you done any experiments to determine at which hour the moisture weight reaches the 21% mark?
No, I haven't done the in-between testing. I rarely cook things between 12 and 24 hours so I haven't dived into it yet!
Can you make a video for Bottom round roast?
I'd look at my eye of round: th-cam.com/video/6UNlZdakeyY/w-d-xo.html and use the time and temps from my bottom round page: www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/bottom-round-roast
Tnx - much appreciated!
years ago i used to sell pigs to reeves packing in ada okla. they made mistletoe brand lunchen meats using a big sous vide cooker about thirty feet by eight feet or so looked like about thirty to thirty six inches deep . best as i can remember they told me they cooked the load of pans at 160 for eighteen hours but it has been close to 50 years or so and cant be sure of those stats. with beef i have been using 130 for 24 hrs but have been told pork needs 154 degrees. so the 160 seems about right. they started each load just before quiting time each day so the 18 hrs seems about right to unload clean refil pans that looked like pullman pans with a plastic or rubber gasket so they were waterproof. i have looked for such pans for decades now. found one in germany that is not waterproof but they wont sell in the usa
This was great info. I’m currently 26 hours into sous vide-ing a 3.8 pound and beautifully marbled piece of beef chuck. Cost $15 at ALDI. Planning to take out tomorrow evening at 44 hours.
Sounds super tasty! I'm getting some chuck short ribs today and can't wait to get them into the bath!
very informative thank you
Glad you enjoyed it!
Great video, very informative. I am a fan and subscriber to your website and your newsletter and your love Sous Vide guide online PDF guide: an incredibly useful resource, so thanks Jason.
A quick question: Have a 3lb Chuck (labelled as Wagyu) I would like to keep whole to serve as a Sunday roast. I would really like it as juicy as possible but also want all the toughness, collagen and intramuscular fibres broken down out of which I know Chuck is known for. Will then let it cool down then smoke (1-2hrs only as it is already cooked) finishing on the BBQ Weber grill for a sear.
Based on this great video I think I will go for 150-152 for 18-24hrs. Is that what you referred to when you explained that is how you go about this type of cook. If I do this should I get a juicy whole chuck Sunday roast.
Thanks again
Sounds like a perfect plan! How was it?
I did a whole chuck roast 30 hours @ 58c/137f and it came out tender but had a slight jelly texture. Great flavour and fat was rendered but just not 100% keen on the texture. It wasn't mush but ..... Any suggestions? The roast chuck was not sliced so not sure if that makes much of a difference.
I would probably reduce either the time or temperature, either would firm it up slightly. Some chuck needs less time in general and yours may fall into that category.
Hi Jason, to reduce the chance of juice loss during SV, can it be coated with a layer of oil beforehand?
I don't think the oil would do anything, except perhaps pull out some of the flavor. The real moisture loss is due to the change in the proteins, and there's not much you can do to mitigate that!
@@AmazingFoodMadeEasy agreed. Everything I’ve read suggests that oils (which include butter) are more often a detriment when it comes to bagging, stealing flavors while not providing any benefit in return. If you want to marinate in oil pre-cook then fine, but bag it without the marinade.
i learned a lot thank you
Hello Jason. Can I keep the meat in the same vacuumed pack after "sous viding" with the juice and everything in fridge for a few days or freeze it?
Yup, that'll work just fine if you chill it in an icebath before putting it in the fridge. I do that for parties all the time, then I can just reheat chicken/ribs/burgers on the grill and I know they are already perfectly cooked. More about chilling here: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-food-prep-with-the-cook-chill-and-reheat-method
I have watched many videos about sous vide but I've learned from yours more than all the rest. Also getting a lot of useful infos from the website. Great job 👍🏻
@@Anonymou8. Thanks so much for the kind words!
you should post your website in the paragraph above. (great info btw)
Good idea, I'll do that! Thanks!
Im trying my first sous vide. A chuck roast at 136* 20 hours then the smoker for 3-4 hours
Sounds delicious!
Great video..I do 134*/37 hrs..I like to go low and slow just like grilling . Prefer my chuck full medium..I like to slice my chuck with either my own gravy or store bought. Either on a bed of rice/peas..or another veggie.
Sounds really tasty!
Thanks for the information. I’m just starting Sous Vide and appreciate the input.
Hi
I’m planning to open a food truck
But I want to sear the meats and serve the order quickly for the customer
Is leaving the meats for long time in the sous vide can make it inedible ?
Because I want to serve great quality foods but the time will be more if I cook it from scratch
Hope you can help me
That's a bit of a loaded question. Your best bet IMO is to pre-cook and chill your product. Store it onboard under refrigeration and then finish it when the order is picked up. The alternative would be to cook and chill, store cold, reheat and hold hot for service. There is no food that handles hot holding indefinitely without compromise. However, with sous vide, you can hot hold MUCH longer than you can with other cooking methods because it is applying a precise low temperature. The "grace period" you have to hot hold foods depends on what they are. Feel free to shoot me an email via David.Pietranczyk@polyscienceculinary.com with a sample of your menu and what it is that you want to cook sous vide. I can help to outline your best bets for success and recommend the appropriate equipment.
You're the best chef!
@@davidpietranczyk you clearly know your stuff - that’s along the same lines of what I’ve figured out with my experience using sous vide. My advice to OP would be to figure out the answer to their overall questions themselves then ask specifics from there, as there seems to be an overall unfamiliarity with sous vide. It only takes a few experiments to answer a lot of the questions asked, and finding them out firsthand will help a more thorough understanding of things overall.
Can I smoke my Brisket then finish in a Sous Vide?
Yup! Just smoked it to a temperature below what you will be sous viding it at!
So does the size of the roast make any difference at all?
No really for a long cook like chuck roast. It'll heat through in a much different time (where the thickenss comes into play), but because it's a 1-2 day cook the extra 2-5 hours don't really need to be taken into account much.
The video really starts at 4:42 so speed up to it. Before that is just useless manbo jambo.
Pretty much have given up on chuck roast, never tender enough with stringy fat threads and does NOT make a tasty au jus at all. Bottom round gives you the taste of a prime rib roast but chuck roast gives you the taste of ... well chuck roast.
12:06 So, let the meat sit in the cooler until 15-20% of the moisture has evaporated.
140 at 35 hr is sweetspot
I just drink the juice down. Cook’s privilege. Yum
Love it!
sous vide steak for 130°f for 36 hours, is it tender and melt in the mouth likes premium steak?
130 for more than 2 hours is not safe, bacteria can grow. When it comes to steaks like ribeye, you can cook under 129 F but take it out in 2 hours. Anything else depends on the cut. 134-137 F for prime rib, 6-8 hours. Chucks 134-137 for 24 hours.
Also, every sous vide could over or under by few degrees. For example, sousvide everything does their prime ribeyes at 129 F for 2 hours, but for me that’s slightly too cooked, so after multiple trial and error I ended up with 127 F for 2 hours, our result could be the same but the variation is literally the sous vide itself.
I like 130 for 24 hours then seared over a rocket hot lump charcoal fire.
Holy hell, planning dinner when cooking 36 hours in advance sounds like a nightmare!
I guess when I go to the grocery store I usually buy enough stuff for 3 or 4 days, so I've usually thought about what I'm eating a few days in the future. And since the window of 'doneness' is several hours it'll be ready whenever I am near the end of the cook. Or I'll just chill it and put it in the fridge until I reheat it later, it lasts 2 to 3 weeks in the sealed bag if chilled properly. I might be in the minority, but it's always easier for me to plan with sous vide than with a traditional meal (especially a chuck, which you'd have to braise for 3 to 4 hours, I can never find a good block that long to be in my kitchen these days!)
16 hours sous vide 130 London broil
Sounds great!
Chuck eye steak, stainless steel pan, high heat, beef tallow, 1 minute on each side, rest for 10-15 minutes, Done. The rest is can can.
It's funny how Sous Vide Everything makes the same video every time with barely any real effort (beyond making it enjoyable and great production levels) and gets so much more views. This is education whereas the other is entertainment, but if this was done in that style it would get millions and millions of views.
Which is not a criticism, this is awesome content. More a criticism of the viewers (not these ones either, of course!)
Maybe sous vide is not the best method for chuck roast? Braising works for me for chuck roasts or short ribs. 3 hours and it’s falling apart in its wine bath!
It's just a different outcome. When I want a traditional braise texture and vibe I def do a regular braise! There's a lot you can do with sous vide to take it in other directions though, when that's what you are looking to do. Just one more tool in your kitchen toolbox!
That was Tremendous. Believe me.
So glad you enjoyed it!
I have a frozen Aldi 3 pounder that i will sous vide at 131F for 36 hours and finish over charcoal next chance i get
Sounds great!
What abput someone who does like eat halh raw meat nor meat with blood in it. And not I dont like rubber or charcoal either.
How do you normally like your meat? That'd generally be the temperature you want to use.
24 hours
57c for 16 hours
Cook a piece of meat 1 1/2 days! Forget that!
Ah! Sous vide! The bread machine of the 21st century!
The biggest waste of time and money!
135 for 8
Every cow is different, some give more tender or fatty cut than others, to many variables, age how raised how fed and environmental factors, so really this is a basic guide not a scientific study.
As a food blogger I've never done a scientific study, so definitely didn't claim this was one! It's just a look at a single piece of meat and how time and temperature affects it. Regardless of the cow (or animal in many cases) the time and temp should affect it in the same way though. The specifics might change and you may need to increase or decrease times based on the specific animal and cut you are cooking, but these principles do hold for most animals and cuts in cows, pigs, goats, moose, etc.
140 temp. For 21 hours
Sounds tasty!
A lot of talking but really nothing new. There are a lot of videos on TH-cam which show and explain this matter far better.
This one is pretty stupid ! (and the presenter t😊o)
Or you could cook it on a smoker at 250 for around 4 hours and have delicious, tender, juicy meat. Why anybody wants to put meat in a plastic bag and cook it in warm water is ridiculous to me.
You could also put it in a dish with some water and bake it for a few hours for a pot roast, or thinly slice against the grain then marinate and grill for Korean-style bbq, or add to a pressure cooker for instant shredded beef, or thinly slice and dehydrate for beef jerky. They are all valid (and tasty) methods of cooking a chuck roast!
I think it's a mistake to discount an entire method of cooking just because there are other methods that produce different results. Sous vide is just one more method of cooking, and one that can do several things that are almost impossible to do any other way. Adding it to your tool kit just makes it easier for you to accomplish exactly what you are trying to accomplish for a specific dish.
@@AmazingFoodMadeEasy I hear ya. It's just not for me. I'm not cooking anything over 12 hours or in a plastic bag.
Trying to turn a chuck roast into a steak is a fools errand and will only compete with the crappiest of steaks. I prefer to sear and put it in a slow cooker for 8 hours over my sous vide.
Disagree. There’s an excellent video by chefsteps that shows you can almost turn a chuck steak into a ribeye with the sous vide.