I would like to sous vide a chuck roast for 24 - 48 hours at 135° F (per the recipe linked below). However, I don't have a sous vide machine, and I don't want to buy one. I already have a large dehydrator which can hold a large dutch oven and has temperature control. Therefore, it seems like the following should work instead:
1. Fill dutch oven with water, leaving enough room for the roast.
2. Heat water on the stove to 145° F.
3. Put roast in zip lock bag, and place in water.
4. Put dutch oven and roast into dehydrator at 135° F.
5. Add water heated to 135° F as needed to account for any losses due to evaporation.
The initial higher temp is to account for the heat lost to the roast as it rises to the 135° F target. The water in the dutch oven should dampen temperature fluctuations around the target temp.
Anyone see any problems with doing it this way?
1. Fill dutch oven with water, leaving enough room for the roast.
2. Heat water on the stove to 145° F.
3. Put roast in zip lock bag, and place in water.
4. Put dutch oven and roast into dehydrator at 135° F.
5. Add water heated to 135° F as needed to account for any losses due to evaporation.
The initial higher temp is to account for the heat lost to the roast as it rises to the 135° F target. The water in the dutch oven should dampen temperature fluctuations around the target temp.
Anyone see any problems with doing it this way?