# 1.69 lb Boneless Chuck Roast

**URL:** <https://community.anovaculinary.com/t/1-69-lb-boneless-chuck-roast/34209>\
**Category:** Anova Precision® Cooker\
**Created:** [November 23, 2024, 2:52am UTC](https://community.anovaculinary.com/t/1-69-lb-boneless-chuck-roast/34209 "2024-11-23T02:52:56Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![DonC](https://avatars.discourse-cdn.com/v4/letter/d/9fc29f/32.png) [@DonC](https://community.anovaculinary.com/u/DonC)\
**Post date:** [November 23, 2024, 2:52am UTC](https://community.anovaculinary.com/t/1-69-lb-boneless-chuck-roast/34209/1 "2024-11-23T02:52:56Z")

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What is the best Sous Vide recipe for a 1.69 lb boneless Chuck Roast (Chairman Reserve Premium USDA Angus Choice Chuck Tender Roast) - Medium Doneness?

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [November 23, 2024, 12:51pm UTC](https://community.anovaculinary.com/t/1-69-lb-boneless-chuck-roast/34209/2 "2024-11-23T12:51:48Z")

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The correlation of doneness and temperature is personal preference only. Baldwin says 140ºF.

The weight gives no indication of shape, though ‘roast’ suggests roughly spherical. Time to temperature is first a function of shape, then of dimension thickness. Meat is very tolerant of excess time. Time is tenderness.

I would cook your piece as I would any piece of beef. Vacuum bag it with tallow and aromatics. SV for desired time and temperature. Decant the piece, reserving the juices for sauce / gravy. Pat dry. Sear.

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**Author:** ![DonC](https://avatars.discourse-cdn.com/v4/letter/d/9fc29f/32.png) [@DonC](https://community.anovaculinary.com/u/DonC)\
**Post date:** [November 23, 2024, 11:50pm UTC](https://community.anovaculinary.com/t/1-69-lb-boneless-chuck-roast/34209/3 "2024-11-23T23:50:24Z")

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I was considering 140 degrees for 24 Hours to achieve the medium doneness.

The Chuck Roast is more flat & oblong than circular.  
But since it is only 1.6 lbs, I don’t think that will be a problem.

Is the description on the label ( **Chairman Reserve Premium USDA Angus Choice Chuck Tender Roast** ) just hype - or does it say anything about the quality of the Chuck Roast, other than it is just “Choice”?

Can a Chuck Roast ever be anything than “Choice”?

Can I turn the drippings from the Sous Vide bag into anything?

I am sure from my Questions you can tell this is my 1st Sous Vide Chuck Roast ! ! !

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [November 24, 2024, 11:33am UTC](https://community.anovaculinary.com/t/1-69-lb-boneless-chuck-roast/34209/4 "2024-11-24T11:33:17Z")

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Read Douglas Baldwin’s seminal _A Practical Guide to Sous Vide Cooking_ free on-line here

> **[A Practical Guide to Sous Vide Cooking](https://douglasbaldwin.com/sous-vide.html)**
>
> A detailed discussion of sous vide cooking.

Particularly on time, as 24 hours is in the range when excess time may have deleterious effects.

I believe he discusses grading, though I have paid little attention. My intention in learning SV is to make cheap beef and meat as nice and tasty as expensive.

Yes, treat the bag juices as pan juices, reduce, adjust the thickness and season.

Be careful of high expectations, there is a learning curve.

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**Author:** ![DonC](https://avatars.discourse-cdn.com/v4/letter/d/9fc29f/32.png) [@DonC](https://community.anovaculinary.com/u/DonC)\
**Post date:** [November 25, 2024, 2:30am UTC](https://community.anovaculinary.com/t/1-69-lb-boneless-chuck-roast/34209/5 "2024-11-25T02:30:15Z")

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**THANKS** for the information !