Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

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How to Sous Vide Beef Mock Tender Roast

Mock tender roasts are actually from the chuck are are pretty tough. I recommend 131°F (55°C) for 24 to 48 hours for a steak-like result and at 150°F (65°C) it turns into a great pot roast.


The best ways to eliminate a mock tender roast's chewy texture is with either sous vide, or braise. With both techniques, for additional flavor and tenderizing, you can marinate the meat well before cooking it. An adventurous individual can experiment with different ingredients to bring out different flavors in this cut. You can also run it through the tenderizer machine to get a delicious and mouth-melting dish.

About Mock Tender Roast

Obtained from the chuck primal, the mock tender roast is an affordable cut like most other chuck primal cuts. The chuck primal cut is the shoulder area of the cow that also includes the first five ribs in the area. It is the largest and toughest cut among all the eight primal cuts. Even though it isn't tender, the chuck primal cut is still picked for its cheap price and delicious flavor.

The mock tender roast is extracted near the top blade of the cow's shoulder. It is a muscle shaped like a cone and contains a lot of connective tissue. Many individuals misunderstand it for being tender because of its name. However it is a chewy cut that needs to be cooked carefully so that it loses its fibrous texture.

If you are looking for something cheaper than mock tender roast then you can buy rump roast, top-round roast or cross rib roast instead. Many people confuse this cut for chuck eye because in stores the chuck eye is not properly labeled. In conclusion, like all chuck cuts, if you also cook this cut well then it will exude a rich beefy flavor. This cut is perfect for making old-fashioned dishes like stew and pot roast.

Typical Cooking Methods for Mock Tender Roast

Sous Vide, Braise, Roast, and Stew

Other Names for Mock Tender Roast

Chuck Filet, Chuck Tender, and Scotch Tender

Good Substitutes for Mock Tender Roast

Top Blade Roast

Traditional Dishes for Mock Tender Roast

Pot Roast

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What is the Best Sous Vide Mock Tender Roast Temperatures and Times?

Mock tender roasts are actually from the chuck are are pretty tough. I recommend 131°F (55°C) for 24 to 48 hours for a steak-like result and at 150°F (65°C) it turns into a great pot roast.
  • Tender Steak
  • Medium-Rare: 131°F for 36 to 60 Hours (55.0ºC)
  • Medium: 140°F for 36 to 60 Hours (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)

Do you have experience cooking mock tender roast? Let us know your thoughts in the comments below!

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What Are Some Sous Vide Beef Mock Tender Roast Recipes?

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Sous Vide Mock Tender Roast Comments

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