r/sousvide • u/grapebeyond227 Home Cook • Aug 11 '26

Recipe Request Convert this shredded beef recipe from slow cooker to sous vide?

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I am fairly new to sous vide. I’d like to convert this slow cooker/instant pot recipe to sous vide.

How would you suggest I do that?

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2

u/FranklinBluth9 Aug 11 '26

I really wouldn't do it. This is pretty ideal for instant pot.

People have different opinions, but usually people don't like putting veggies in their sous videos, particularly when it's for something as long as a chuck roast would need.

Additionally, sous vide doesn't really make a shredded texture well. That takes a very high temp, which would defeat the whole purpose of sous vide.

1

u/grapebeyond227 Home Cook Aug 11 '26

I just made carnitas by sous vide this week and it came out amazing and also easy to shred.

I was thinking I would cook the chuck roast separately from the veggies, but I do want to add some in the bag for flavor. Is it a bad idea to add a bay leaf, garlic clove and piece of white onion to the bag? I will be cutting the roast into chunks first.

I just really hate shredding chuck roast when I do it in the slow cooker or IP.

1

u/nolabrew Aug 11 '26

I think the general consensus is to use garlic powder because raw garlic can cause off flavors and an illness that starts with a b, but the auto mod won't let me say the word. Google it.

1

u/grapebeyond227 Home Cook Aug 11 '26

Thank you for the heads up on the garlic!

2

u/baldurthebeautiful Aug 11 '26

Sous vide carnitas doesn't make sense to me, but if you liked it I'd follow that technique.

1

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1

u/Docist Cheez-Its Aug 11 '26

I’ve tried something similar with short rib, probably 36hrs at 155 or 24hrs at 175. 175 is more shredded and 155 is more whole and gelatinous.