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Best Sous Vide Chuck Roast Recipe
5 from 114 votes

Best Sous Vide Chuck Roast Recipe

This chuck roast is cooked sous vide at 136°F for 24 hours after being seasoned with salt, pepper, sugar, garlic powder, fresh rosemary, and olive oil. The method results in tender meat with a texture similar to prime rib. The roast is vacuum-sealed for even cooking, and a cornstarch gravy can be made afterward with the cooking juices. Adjusting the temperature can yield a more traditional pot roast texture.

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

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

    Cup of Yum
  1. 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).
  2. Season the Roast: Rub the roast on all sides with 1 tablespoon of olive oil.
  3. In a small mixing bowl, whisk together garlic powder, chopped rosemary, sugar, salt, and pepper.
  4. Rub the roast on all sides with the seasoning mixture.
  5. 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.
  6. 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.
  7. Cover with several pieces of aluminum foil, which will minimize water evaporation.
  8. 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.
  9. 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
  1. In a small bowl, whisk together cornstarch and water.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 696

% 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.