Sous vide Chuck Roast 

Fall-apart tender, melt-in-your-mouth chuck roast that rivals expensive cuts of meat?

Yes, please! I've got a foolproof method to take this economical cut of beef to extraordinary new heights using sous vide cooking.

This technique gently cooks the meat in a precisely temperature-controlled water bath resulting in a chuck roast that is juicy, succulent, and so tender you can cut it with a fork.

this recipe

Forget everything you thought you knew about tough, chewy chuck roast. My recipe transforms it into a restaurant-caliber dish with rich, beefy flavor in every bite. I'll walk you through each simple step from seasoning to searing for a show-stopping roast that looks and tastes incredible. From prep to plate, this chuck roast sous vide recipe comes together with very little hands-on effort.

The cooking method allows you to infuse flavors into the meat and achieve an unprecedented level of tenderness unmatched by traditional oven roasting. No matter if you make this for a special occasion or a cozy weeknight family dinner, it delivers an incredible wow factor. I can't wait for you to experience chuck roast like you never have before!

What You Need To Make Sous Vide Chuck Roast

Chuck Roast - This is the star of the show! Chuck roast comes from the shoulder/neck region of the cow. It's an affordable cut that becomes amazingly tender when cooked sous vide.

Kosher Salt - Salt is used to deeply season the meat. Use kosher salt which has larger grains that adhere nicely to the roast.

Black Pepper - Freshly cracked black pepper provides spice flavor.

Ghee - Also called clarified butter, ghee has a high smoke point perfect for searing. It imparts rich flavor when pan-searing.

These simple ingredients plus sous vide precision cooking result in the ultimate sous vide chuck steak that rivals expensive cuts for tenderness and taste!

How To Make  Sous vide Chuck Roast Recipe

1. Season the Roast - Generously season the 1.2-1.8 kg chuck roast on all sides with 15-20 grams of kosher salt and 5-7 grams of freshly cracked black pepper. Rub the seasonings evenly over the entire surface.
2. Vacuum Seal - Place the seasoned roast into a vacuum seal bag with 5-7 grams of ghee or butter. Remove as much air as possible then seal the bag either using a vacuum sealer or the water displacement method.
3. Cook Sous Vide - Preheat your sous vide water bath to 57°C. Once preheated, submerge the vacuum-sealed roast, ensuring the bag is fully immersed. Cook for 24-48 hours.
4. Dry and Sear - Remove roast from the bag and thoroughly pat dry with paper towels. Preheat a cast iron skillet to smoking over high heat. Add 5-7 grams of ghee and sear roast for 30-60 seconds per side.
5. Rest and Serve -  the roast needs to rest for 5 minutes before slicing against the grain. Serve while hot alongside your favorite sides!

👩‍🍳 Cook's Tips

• When it comes to sous vide cooking, preparation is key to success. Start by generously seasoning that chuck roast with salt and pepper to infuse a deep, beefy flavor. I'm talking coat that baby!
• Once sealed up tight in the bag, be diligent about keeping the meat fully submerged in the water bath. Nothing ruins a cook faster than floating bags, so weigh it down with a plate or sous vide weights. I once used a couple of cans of beans!
• Patience pays off when cooking low and slow. Resist the urge to peek or shorten the cooking time. Trust me when I say long cooking time is worth it for insanely tender and juicy results. The longer the better!

Ways To Serve This Recipe

Sliced On Sandwiches

• Slice the tender roast from the sous vide thinly and pile high on crusty rolls with melted cheese, caramelized onions, and horseradish sauce for amazing French dip sandwiches.

Served Over Creamy Polenta

• Place slices of the flavorful roast over soft, creamy polenta. Top with a red wine reduction sauce.

With Roast Vegetables

• Pair slices of the beef with roasted root vegetables like carrots, parsnips, and potatoes for a hearty meal.

On Top Of Salad Greens

• Serve chilled slices of the roast over fresh salad greens, tomatoes, and blue cheese crumbles for a protein-packed main dish salad.

In Tacos or Burritos

• Dice or shred the chuck roast and stuff it into warmed corn tortillas or burritos along with your favorite taco toppings for an easy weeknight dinner.

Over Buttery Mashed Potatoes

• Of course, this tender roast would be stellar served alongside smooth, rich mashed potatoes and gravy for the ultimate comfort food dish.

How Can I Store This Recipe

• After cooking, simply transfer the roast beef straight from the water bath bag to an airtight container and refrigerate for up to one week. To freeze, allow it to cool completely first before dividing vacuum-sealed portions into freezer bags. Properly stored, the roast keeps frozen for up to 3 months.
• When ready to serve, remove from bag, pat dry, then proceed with searing instructions. I like to sear off only what I plan to eat right away, and immediately slice and serve it.

Frequently Asked Questions

Can I cook it longer for a more tender roast?

Yes, cooking for up to 36 hours will make the roast increasingly more tender. Check tenderness with a fork periodically.

Q: What temperature should I set the sous vide bath for cooking a chuck roast?

A: For a chuck roast, the ideal temperature for sous vide cooking is around 135-140°F (57-60°C) for a medium-rare doneness.

Q: How should I season a sous vide pot roast?

A: Season the chuck roast with your preferred seasoning blend, such as Montreal steak seasoning, before placing it in a sous vide bag for cooking.