Sous Vide Chuck Roast Recipe

I’ve finally figured out how to make melt-in-your-mouth beef chuck roast: cook it sous vide-style! Chuck roast is an inexpensive steak, but  when overcooked it can get tough. Although, when I tried the sous vide method, I was amazed at how juicy and tender my steak turned out! My verdict: try this sous vide chuck roast recipe to get best chuck roast dish for dinner.

Wanna know how to cook chuck roast sous vide? It’s so easy! 

First, chill the meat overnight with a flavorful steak seasoning of your choice. 

The following day, place the chilled steak in the vacuum seal bag. 

Then, let the beef chuck roast cook in the warm water bath for 24 hours (or up to 36 to 48 hours)

The cooking time and temp might vary, though. If you prefer medium-rare doneness, sous vide the beef roast at 135 degrees Fahrenheit

Once your sous vide pot roast is cooked, give it a quick sear on the skillet. Or grill it if you want a smoky BBQ steak. It would make the most tender sous vide steak EVER!  

I also adorned my chuck roast with a savory gravy made with butter, flour, and sherry. It adds a nice layer of flavor to the juicy and tender steak. But feel free to use any gravy of your choice. Once you’ve tried my easy recipe, you’ll see that sous vide is the best way to cook beef chuck. For a complete steak dinner, I paired sous vide roast beef with rich and creamy mashed potatoes.  

Sous Vide Chuck Roast Recipe

How To Make Sous Vide Chuck Roast

Enjoy melt-in-your-mouth steak with this sous vide chuck roast recipe. It’s served with rich and savory gravy for a satisfying steak dinner.

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

Ingredients

For Chuck Roast:

  • 4 lbs chuck roast, boneless
  • 3 tbsp steak seasoning

For Gravy:

  • 2 tbsp unsalted butter
  • 2 tsp all-purpose flour
  • 1 tbsp sherry
  • beef stock, (optional)
  • salt, season to taste

Instructions

Chuck Roast:

  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.
  7. Then, brown the chuck roast for about 60 to 90 seconds per side until a browned crust has formed.
  8. Remove and set aside.

Gravy:

  1. Heat the butter and flour in a saucepan over medium heat until paste forms. Cook for about 1 minute, stirring constantly.
  2. Add the sherry and cook for another 30 seconds, stirring constantly.
  3. Slowly pour in the bag juice and bring to a simmer. If the mixture is too thick, add some beef broth until a gravy consistency forms.
  4. Taste and season with salt.
  5. Slice the roast and serve with the gravy. Enjoy!

Recipe Notes

  • Set the temperature to 125 degrees F for rare doneness and 145 degrees F for medium doneness. For a well-done steak, cook it at 160 degrees F.

Nutrition

  • Sugar: 1g
  • :
  • Calcium: 73mg
  • Calories: 588kcal
  • Carbohydrates: 2g
  • Cholesterol: 219mg
  • Fat: 39g
  • Fiber: 1g
  • Iron: 7mg
  • Monounsaturated Fat: 19g
  • Polyunsaturated Fat: 3g
  • Potassium: 1021mg
  • Protein: 58g
  • Saturated Fat: 18g
  • Sodium: 246mg
  • Trans Fat: 2g
  • Vitamin A: 209IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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