# Large boneless chuck roast

**URL:** https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253
**Category:** Anova Precision® Cooker
**Created:** [February 23, 2018, 2:30pm UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253 "2018-02-23T14:30:08Z")
**Posts on this page:** 6
**Page:** 1

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### Author: ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)
#### Post date: [February 23, 2018, 2:30pm UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253/1 "2018-02-23T14:30:08Z")

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I had the butcher cut a 5 pound boneless chuck roast that I cooked for 48 hours at 130F/54C. The finish was 15 minutes in a 425F/218C oven with a Searzall touch-up to make it look pretty.

![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/d/db314cd60cd34503071eb6d3053d4d62b6a5960b.JPG)

The meat was very tender and sliced well. The seasoning, mostly oyster flavor sauce, absorbed well but not take away from the beefy goodness.

![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/3/3736c22c2f4c94a97b558565f3b399ff9c03d220.JPG)

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### Author: ![whybuynew1](https://avatars.discourse-cdn.com/v4/letter/w/5fc32e/32.png) [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)
#### Post date: [February 23, 2018, 10:36pm UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253/2 "2018-02-23T22:36:26Z")

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Beautiful! I don’t know what else to say…

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### Author: ![LoralieF](https://avatars.discourse-cdn.com/v4/letter/l/ac91a4/32.png) [@LoralieF](https://community.anovaculinary.com/u/LoralieF)
#### Post date: [February 24, 2018, 3:11am UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253/3 "2018-02-24T03:11:50Z")

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@RichardOL - I licked my screen

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### Author: ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)
#### Post date: [February 24, 2018, 6:33am UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253/4 "2018-02-24T06:33:00Z")

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Now that looks tasty!!!

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### Author: ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [March 2, 2018, 12:34am UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253/5 "2018-03-02T00:34:17Z")

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Share the recipe? I’m ready to take it on.

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### Author: ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)
#### Post date: [March 4, 2018, 8:51pm UTC](https://community.anovaculinary.com/t/large-boneless-chuck-roast/13253/6 "2018-03-04T20:51:58Z")

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Beyond what I wrote already, there is the bag and the seasoning. The bag was a 2-gallon zip-lock freezer grade bag. I often use 1-gallon bags, but this needed the extra space.

Seasoning was simple, a mixture of oyster flavor sauce, sriracha and A-1 sauce. Oyster flavor sauce is my go-to meat seasoning. I use it in combination with other sauces and spices or just by itself. It is thick and stays on the surface well.

Sriracha is hot but it also has a nice flavor. Used like this, you don’t really get the heat.

For the finish I use olive oil. It seems to help with the surface browning.