Originally Posted by
Jaimito Cartero
I do most of my sous vide beef for 24-36 hours. Of course this is mostly chuck roasts which have a good amount of fat. Most of the London broils I’ve run into don’t seem to have much fat.
Yep, I think I did a chuck roast for about 29 hours. I had read that because top round is leaner, it's tender enough after about 8 hours. Yet several blogs still went for 24+. The piece I'm cooking had a layer of fat on the outside, maybe covering 20% of the meat. Almost zero marbling inside. And as
Corky says, I plan to slice it thin. In any case, it's not a big investment. Two pounds for less than I pay for a cocktail at most restaurants. If it turns out tough, I'll watch for chuck roast sales again
.