This presentation came about from my frustration with the exchanges in my Exploring Sous Vide Facebook group. Someone would ask "What is your recommended time and temperature for chuck roast?" and there would be a wide variety of answers. Why? It's very confusing to newer sous viders!
The answer is 2 fold: it is affected by the type of end dish you are planning on creating, and many folks don't fully understand what sous vide is doing to the chuck roast. Let's take a deep dive into how time and temperature affects sous viding meat.