re: Sous vide chuck roast - first attempt (pics)

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To mush? No it doesn't.

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Mush was the wrong word to use. I should have said fall-apart. Regardless, comparing a long cook product at a low temperature vs a long cook product at a high temperature is apples to oranges. I was dubious of it my first time, but I'll be damned if it doesn't produce a really good piece of meat. My preferred way to enjoy chuck is braised in red wine, but the sous vide way is always a good option and it takes all of 10 minutes worth of work.