---
title: "I would like to sous vide a chuck roast for 24 - 48 hours at 135° F…"
date: 2020-08-30
source: facebook
type: Archer T. Ships shared a link.
---

# I would like to sous vide a chuck roast for 24 - 48 hours at 135° F…

*August 30, 2020 · Facebook*

::::: {}
::: {}
[https://www.nerdchefs.com/sous-vide-chuck-roast-recipe/](https://www.nerdchefs.com/sous-vide-chuck-roast-recipe/){target="_blank"}
:::

::: {}
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?
:::
:::::