SOUS VIDE CHUCK ROAST
Add a twist to your traditional pot roast by trying out this Sous Vide Chuck Roast recipe! It provides a foolproof and effortless method to transform a challenging beef cut into a tender dish, ideal for Sunday family dinners.
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Ingredients
- 1.2-1.8 kg boneless chuck roast
- 15-20 g kosher salt
- 5-7 g freshly ground black pepper
- 5-7 g ghee or butter
Instructions
- Preheat the water bath to 57°C using an immersion circulator.
- Generously season all sides of chuck roast with salt and pepper.
- Seal seasoned chuck roast in a vacuum bag with ghee or butter. If no vacuum sealer, use the water displacement method.
- Cook in a preheated water bath for 24-48 hours.
- Remove the beef roast from the bag, and pat it extremely dry with paper towels.
- Sear in a smoking hot cast iron skillet for 30-60 seconds per side until well browned.
- Allow to rest for 5 minutes then slice and serve.
Notes
- Cooking time can be extended beyond 28 hours for increased tenderness.
- Can be cooked from frozen without needing to thaw first.
Nutrition
Serving: 142gCalories: 201kcalProtein: 26gFat: 12gSaturated Fat: 5gCholesterol: 76mgSodium: 298mg
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