After the 42 hour pot roast I did two more. These were sirloin instead of chuck (they're from a different part of the cow). Sirloin has less connective tissue and is much leaner so it's often ground to mix with fattier cuts or cut up to use as stew meat.
The first sirloin roast went in for 21 hours and we ate about half of it, but it didn't have the texture I wanted. It was "done" but a little tough. I put the other half back in the bag and let it cook for another 24 hours, for a grand total of 45 hours. It came out with a texture like pastrami, which was great, but it was a little dry. Here were the final results:
After all this I finally decided that pot roast is just better done in a conventional oven so those experiments are over. Last night I put a chunk of boneless pork loin in at 58C and left it until I got home tonight. The total cooking time was about 20 hours. This was one of the best pieces of pork I've ever had. It was tender and succulent and had an incredible flavor. I browned it in a cast iron skillet after it was done to give it a bit of texture, and spooned some reduced apple juice over the top to serve. It was divine!
Right now I have some chicken breast cooking at 63.5C. I'll be sure to share how those go. I will be moving my cooking posts to a new site shortly and return this one to technical content. That way the people only interested in one or the other won't have to sift through the rest. Stay tuned!