Chuck Roast for 57h 133° with rosemary and TJ's "Mushroom and Co." blend. Seared in cast iron. Sauce from juices. Came out soft for toddler meals, as intended. Bonus: my 1yo son who refused his nap today.
Posted Dec 2, 2019, 12:30 AM UTC
19435
Bro what a fucking dad! You cooked chuck roast for 50+ hours just for your kids? Amazing.
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BTW 1 minute and 57 hrs are the same amount of effort
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Hey now, I also had to add water multiple times! It was at least 3 minutes of effort.
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Ah, are you covering your bath?
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No. I know I need to, but I haven't done any long cooks in quite a while. Just wasn't well prepared.
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Thanks. We ate some with them. Family meal, although we didn't sit at the table. It's easier to clean the counter than the carpet if (when) they spill.
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I recently did a chuck roast for 48 hours (from frozen) at 135F. The texture reminded me of corned beef.
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I'd say this reminded me of pot roast that doesn't quite fall apart. It's definitely different from the shorter cooks, and this was my first time going so long. It's unique and really good, but may not be everyone's favorite.
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Didn’t even think of that. I used Penzey’s Quebec steak seasoning.
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I've done A/B salt and no salt for long chuck roast and noticed no difference. Long cooks just impact texture regardless.
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I had the exact same pose as your son for different reasons last night.
Beef looks lovely though.
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Idk, sounds like both of you partied too hard.
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Upvoted for the kid. Doesn’t know what he’s missing.
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Thanks. He put his head down after eating though. I have another shot of him yawning from 5 seconds after this, but chose the one without his face. His twin brother (elbow shown on the right) was more appreciative.
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If if wasn’t for your kids. What is your ideal length of cook?
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I think I like close to 36h best, but I usually just make sure to allow more than 24h - I won't sweat it if it ends up being 30h or whatever. Not a big difference from 24h, but maybe enough to be sure that even if it starts tougher than average, it ends well.
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I did chuck once for about 48hrs. Wouldnt do again. Glad ure happy.
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If this wasn't what I was expecting, I probably wouldn't have been happy. But I'd never done it, so I was curious.
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Also, I highly recommend the Mushroom and Co. Multipurpose Umami Seasoning Blend from Trader Joe's. It's been good in a wide variety of things I've tried. Here it added a subtle flavor to the meat but a wonderful complexity I didn't expect the the sauce, which was just the juices + a splash of heavy cream, reduced in the pan after searing.
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Would you do 57 hours for yourself? People talk about not doing it that long but my 36 hour ones still feel like tender steak texture. I’d be interested in going longer. Can you treat it kinda like pulled pork / beef?
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I didn't try, but I don't think it's quite long enough to pull it. It's just holding together still. A few more hours would probably get it there. I'd be willing to try it, but that isn't what I was going for. I'm more interested now in trying 48h, because I've only done 24h and 36h prior to this.
I would not switch to always doing it this way, but I would definitely cook it this way for adults. I think the extra tenderness would be useful in tacos - anywhere you might want to cut it up before plating.
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Of course he refused his nap.
He is obviously NOT TIRED!
NOT TIRED!
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I hate when they don't get proper sleep, but their little flash naps where they put their heads down for all of 5 seconds are really adorable.
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Absolutely adorable
But, alas, my 3 granddaughters are 500 miles away.
Bright side, a shiny new local one is due on the 26th.
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Oh, congratulations!
My dad is ~500 mi away, and I know he's having a hard time with that too.
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Wait, are those twins?
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Yes, they are twins. You could tell they have the same age elbows, huh?
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57 hours???
Looks like the kid got tired of waiting.
Yes, a long time I know. I usually do 24 or 36, but the goal here was tenderness for 16mo boys with one molar each. It was still a bit more firm than pot roast. It's not like eating a steak, but it's pretty delicious. Adding a little sauce was marvelous. They're still on sale near me, and I'm definitely getting more tomorrow.
Could you tell a big difference from a 24 to 36 hour cook?
I agree with u/kpidhayny that it's a minor difference. I usually do over 24h and don't sweat exact timing, and I'll pull it out by 36h. One of the main advantages of this is convenience after all, right?
I generally fall between these marks when I do our “faux prime rib” with chuck roasts and it isn’t terribly discernible. But you don’t want to push past 36h unless of course baby food is the objective :)
Go big or go home