Best Sous Vide Chuck Roast Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 d
-
Total Time
1 d 10 mins
-
Servings
4 people
-
Calories
696 kcal
-
Course
Main Course, Dinner
-
Cuisine
French
Best Sous Vide Chuck Roast Recipe
Description
The recipe begins by seasoning a 3-pound chuck roast with a mixture including kosher salt, black pepper, sugar, garlic powder, and fresh rosemary, then rubbing it with olive oil. The meat is vacuum-sealed using a water displacement technique and cooked sous vide at 136°F (58°C) for 24 hours. This low and slow cooking process breaks down connective tissue while maintaining a pink, tender interior, similar to prime rib.
After cooking, juices can be used to prepare a gravy thickened with a cornstarch slurry, seasoned with salt and pepper to taste. The recipe notes that cooking at 170°F yields a more traditional pot roast texture if desired. Frozen roasts can be cooked directly without thawing, with the same cooking time.
Serving this roast offers a tender, flavorful cut of meat that benefits from sous vide precision cooking and flavorful seasoning.
Ingredients
For the Roast:
- 3 lbs chuck roast or rump roast
- 1 ½ teaspoons kosher salt or 1 teaspoon regular salt
- 1 ½ teaspoons black pepper fresh ground
- 2 teaspoons sugar
- 1 tablespoon garlic powder
- 2 teaspoons rosemary chopped, fresh
- 2 tablespoons olive oil or softened unsalted butter
For the Gravy
- 1 tablespoon cornstarch
- 2 tablespoons water
- salt to taste
- black pepper to taste
Instructions
- Preheat the Sous Vide Machine: Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 136°F (58°C).
- Season the Roast: Rub the roast on all sides with 1 tablespoon of olive oil.
- In a small mixing bowl, whisk together garlic powder, chopped rosemary, sugar, salt, and pepper.
- Rub the roast on all sides with the seasoning mixture.
- Vacuum-seal the Roast: Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Sous Vide Cook the Roast: Cook the chuck roast in the warm water bath for 24 hours. Arrange the bag so that meat is completely submerged in the water. If you use zip-lock bag, make sure the seam stays above the water.
- Cover with several pieces of aluminum foil, which will minimize water evaporation.
- When the timer goes off, remove the bag from the water bath. Don’t throw away the juices in the bag as we’ll use them to make the gravy.
- Sear the Roast: Remove the roast from the bag. Pat dry the surface thoroughly with paper towels. Place a skillet on medium-high, add 1 tablespoon of olive oil. Once hot, add the roast. Sear each side for about 1 minute or until nicely browned. Remove from the heat immediately.
Making the Gravy
- In a small bowl, whisk together cornstarch and water.
- Place a skillet on the stove on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the cornstarch mixture, and stir with a wire whisk. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper if necessary.
- Slice the roast against the grain using a sharp carving knife (making the slices about 1/2-inch to 3/4-inch thick). Serve with the gravy.
Notes
- Cooking the chuck roast at 136°F for 24 hours creates a tender prime rib–style texture.
- For a traditional pot roast texture, increase the temperature to 170°F.
- Frozen roasts can be cooked sous vide directly without thawing; timing remains the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 5g | 2% |
| Protein | 66g | 132% |
| Fat | 46g | 71% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 235mg | 78% |
| Sodium | 1150mg | 48% |
| Potassium | 1153mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 44IU | 1% |
| Calcium | 58mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
