Chuck roast question
My first SV chuck roast I did 137 for 36 hours, it turned out beautifully. I put one in yesterday but started late, so this time around it’ll be at 31 hours when I take it out, 32 at the absolute latest. Same temp of 137. Will that be enough time for the fat to have rendered and the roast turned into that amazing prime rib style I got the first time?