Sous Vide Chuck Roast Recipe

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Miguel Modified: September 27, 2021
Sous Vide Chuck Roast Recipe


How To Make Sous Vide Chuck Roast

Enjoy melt-in-your-mouth meat in this sous vide chuck roast, made with rich and savory gravy, for a tasty classic with a modern twist.

Prep: 10 mins
Marinate: 1 days
Cook: 1 days 12 hrs
Total: 2 days 12 hrs 10 mins


  • 4 lbs chuck roast, boneless
  • 3 tbsp steak seasoning
  • 2 tbsp unsalted butter
  • 2 tsp flour
  • 1 tbsp sherry
  • beef stock, optional
  • salt, season to taste


  1. Season the chuck roast with the steak seasoning and place in the fridge, uncovered, overnight.

  2. Heat a sous vide water bath to 135 degrees F.

  3. Place the chuck roast in a vacuum seal bag and remove all the air. The water displacement method can also be used.

  4. Place in the water bath and cook for 24 to 36 hours.

  5. Remove the beef from the bag and reserve the juices in a bowl.

  6. Heat a large skillet or grill over high heat until smoking and brown the chuck roast for about 60 to 90 seconds per side, until a browned crust has formed.

  7. Remove and set aside while making the gravy.
  8. Heat the butter and flour in a saucepan over medium heat until a paste forms. Cook for about 1 minute, stirring constantly.
  9. Add the sherry and cook another 30 seconds, stirring constantly.
  10. Slowly pour in the bag juice and bring to a simmer. If the mixture is still too thick, add some beef broth until a gravy consistency forms.
  11. Taste and season with salt.

  12. Slice the roast and serve with the gravy. Enjoy!

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