Succulent Sous-vide Rump Roast or Chuck Roast
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
1 d
-
Total Time
10 mins
-
Servings
6
-
Calories
505 kcal
-
Course
Main Course, Breakfast, Lunch, Dinner, Baked Goods, Others
-
Cuisine
American, Canadian, gluten-free
Succulent Sous-vide Rump Roast or Chuck Roast
Description
The Succulent Sous-vide Rump Roast or Chuck Roast utilizes a slow, controlled water bath cooking method to transform tougher cuts like rump or chuck into tender, flavorful meat. The roast is seasoned with kosher salt, cracked black pepper, and a bit of sugar to develop a crust and enhance flavor. Butter is added for richness and moisture.
Cooking at about 138°F for 18 to 36 hours ensures consistent doneness throughout, avoiding overcooked edges and dry texture common with traditional roasting. The low and slow sous-vide technique breaks down connective tissue while maintaining moisture. This produces a roast with a delicate texture and pronounced beef flavor.
After cooking, the roast can be sliced thinly for sandwiches or served with roasted vegetables for a classic meal. Pairing with eggs and hash browns as suggested makes a hearty breakfast or brunch option.
Cooking times are derived from food safety and sous-vide guidelines. It is important to monitor water temperature and evaporation during the long cook. The roast can be removed when desired doneness is reached between 18 to 36 hours depending on thickness and texture preference.
Ingredients
Sous-vide rump roast
- 2.5 lbs rump roast or chuck roast
- 1.5 tbsp kosher salt
- 2 tbsp black pepper do not use finely ground pepper, freshly cracked
- 2 tsp sugar
- 3 tbsp butter or vegetable oil or olive oil, unsalted
To Serve
- 6 egg fried or poached
- 6 ervings hash brown
Instructions
Sous-vide rump roast or chuck roast
- Pat dry the roast cut with a paper towel.
- Mix the salt, pepper and sugar together in a bowl. Sprinkle the spices over the roast, and press it into the meat to form a crust.
- Cut a bag from the FoodSaver® Vacuum Seal Roll - large enough to hold the roast. Seal one edge of the bag and place the beef roast in the bag. Add the butter over of the roast and vacuum seal the bag.
- Fill a 12 qt container with water, and attach the sous-vide circulator. Set the temperature to the the right value, depending on whether you want a rare or medium roast. I set mine to 138°F for a medium rump roast. Cover the sous-vide with water to prevent evaporation.
- When the water reaches the right temperature, submerge the vacuum packed rump roast (or chuck roast) in the water. Note the time, and allow the rump roast to cook for at least 18 hours (but can be kept upto 36 hours).
- When the roast is done cooking, remove the bag from the water and allow the roast to rest for a few minutes. Snip the edge of the bag and pour the jus into a bowl.
- Heat a cast-iron pan over medium-high heat. Pour a little oil to coat the bottom of the pan. Sear the roast in the hot pan - 45 sec to 1 minute per side, until the surface is caramelized.
- Slice the sous-vide rump roast into thick or thin slices and serve with the jus.
To Serve
- Serve with hash browns, or breakfast potatoes with eggs, for breakfast or brunch.
Notes
- Cook times vary based on desired doneness; 18 hours for medium, up to 36 hours for more tender results.
- Use freshly cracked black pepper for better texture; avoid finely ground pepper in seasoning.
- After sous-vide cooking, roast can be sliced thin for sandwiches or served with roasted vegetables.
- Maintain water level and temperature to prevent evaporation during cooking.
- Butter added in vacuum bag enriches flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 56g | 112% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 271mg | 90% |
| Sodium | 1869mg | 78% |
| Potassium | 659mg | 14% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
