# Sous Vide this Chewy Roast a 2nd time? 1st time? **URL:** \ **Category:** General\ **Created:** [April 25, 2022, 11:21pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591 "2022-04-25T23:21:34Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![Bethadrine](https://avatars.discourse-cdn.com/v4/letter/b/51bf81/32.png) [@Bethadrine](https://community.anovaculinary.com/u/Bethadrine)\ **Post date:** [April 25, 2022, 11:21pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/1 "2022-04-25T23:21:34Z")
I’m successful with sous vide cooking except for roasts like chuck, bottom, sirloin…. My roasts are all 100% grass-fed beef (grass-fed/grass-finished). Cooked at 127F for at least 48 hours. We like rare. Question 1: Can I re-cook (my already chewy cooked roast) for another 24hrs or longer at 127F or lower? Question 2: For future meals - how many days would be best to cook 100% Grass-fed beef roasts, rare - 126 - 128F ? Thank you! ---
**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:** [April 26, 2022, 11:48am UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/2 "2022-04-26T11:48:53Z")
I recommend reading Douglas Baldwin’s ‘Practical Guide to SV Cooking’ for the theory and principles. > **[Douglas Baldwin](https://douglasbaldwin.com/)** > > Douglas Baldwin's contact details and general information. ### Guide I posted my [guide](https://douglasbaldwin.com/sous-vide.html) in 2008. Many consider it the > **[A Practical Guide to Sous Vide Cooking](https://douglasbaldwin.com/sous-vide.html)** > > A detailed discussion of sous vide cooking. The temperature maintained does the chemical ‘magic’. The recipe time is primarily for heat diffusion through the bulk of the piece. A thin piece might require ‘thin’ time, short time, a thick piece requires more time for the heat to diffuse to the center. Of course the devil is in the details of a recipe derived from experience. Use recipes from experts to learn. ---
**Author:** ![Bethadrine](https://avatars.discourse-cdn.com/v4/letter/b/51bf81/32.png) [@Bethadrine](https://community.anovaculinary.com/u/Bethadrine)\ **Post date:** [April 26, 2022, 3:42pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/3 "2022-04-26T15:42:46Z")
Thanks. Hoping for a quick answer for now. I’ve SV for 6 years. This is the only thing that hasn’t worked. I’ll cook it longer next time. ---
**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:** [April 26, 2022, 4:11pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/4 "2022-04-26T16:11:19Z")
Here is a 3 pound chuck roast at 14 hours. How is yours different? > **[Sous Vide Roast Beef](https://recipes.anovaculinary.com/recipe/sous-vide-roast-beef)** > > This is a delicious and easy recipe for a large family or gathering. Take a cheap and maybe not so desirable cut of meat and make it so incredibly tender and delicious your friends and family will be talking about it for a long time. Since this... ---
**Author:** ![Bethadrine](https://avatars.discourse-cdn.com/v4/letter/b/51bf81/32.png) [@Bethadrine](https://community.anovaculinary.com/u/Bethadrine)\ **Post date:** [April 26, 2022, 4:27pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/5 "2022-04-26T16:27:44Z")
The difference is grass-fed/grass-finished vs regular grain fed beef. I can cook a regular, store purchased grain fed roast for 14 hrs and it will be delicious. 100% Grassfed beef is very different. More muscular even with the fat. ALL my 100% grassfed ribeye steaks are cooked for 48 hours at 126F and they are amazing, tri tips I cook a 3 days. I should know better saying this, to cook a tougher piece of meat (especially a 2-3lb 100% grass fed roast) twice as long. ---
**Author:** ![TORI](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/tori/32/7607_2.png) [@TORI](https://community.anovaculinary.com/u/TORI)\ **Post date:** [September 25, 2022, 8:56pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/6 "2022-09-25T20:56:06Z")
Hope you don’t mind if I join the conversation belatedly, but I just finished with a 3lb chuck roast at 130.5 degrees for 48 hours and had high expectations. I was not rewarded with success. The result was chewy and not half as tasty as when my wife sticks one in the oven for four hours in a roasting pan. I consulted half a dozen Anova recipes for weight, temperature and time. I seasoned the roast with a bit of salt, pepper and granulated garlic plus putting sliced garlic and an onion soup mix in the bag with the roast. Upon taking it out of the bath, I dried it and then took it outside to sear it. After that, I placed it in the oven to keep warm for the brief time everything else was ready to plate. This was only my third attempt at sous vide The first two ( a top round steak and a chuck steak) were also disappointing. So, I understand there is a learning curve but I wasn’t expecting having to take a chemistry class. Say something consoling please. ---
**Author:** ![Bethadrine](https://avatars.discourse-cdn.com/v4/letter/b/51bf81/32.png) [@Bethadrine](https://community.anovaculinary.com/u/Bethadrine)\ **Post date:** [September 25, 2022, 10:04pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/7 "2022-09-25T22:04:02Z")
Hi Tori, not sure if your chuck roast was grass-fed/grass-finished? That is what I usually purchase and it takes a long time to cook. I cook mine for 96 hrs @ 126 to 128F. Your seasoning sounds great. It is disappointing to cook for the 48hrs - only to find it still tough & chewy. My kids will cook theirs @ 144F for about 48 hrs - but I don’t know if theirs is 100% grassfed. The higher the temp, the less time to break the muscle down, but I like rare meat. Hope you don’t give up. ---
**Author:** ![TORI](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/tori/32/7607_2.png) [@TORI](https://community.anovaculinary.com/u/TORI)\ **Post date:** [September 25, 2022, 10:58pm UTC](https://community.anovaculinary.com/t/sous-vide-this-chewy-roast-a-2nd-time-1st-time/30591/8 "2022-09-25T22:58:48Z")
Hello Bethadrine, Mine was bought at the grocery store. Didn’t think to ask about its source and feeding. I’ll check. I worked professionally as a _weldor_ and spent years learning my trade. So, sous vide is not going to daunt me. I hope, however, at 79, I’ve enough time left to master cooking with the equipment I bought on sale at Costco. 🙂