Sous Vide Chuck Roast

This Sous Vide Chuck Roast comes out so tender, it will be hard to believe you're eating a chuck roast.

Sure, there's a little bit of a learning curve when preparing food Sous Vide but once you taste and feel the results, it is hard to go back to traditional methods.

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Don't be turned off when I tell you how long the chuck roast cooks. It sounds daunting.

The thing is, it's all hands-off time, so you can go about your life while the roast is cooking to tender perfection.

Want to start your sous vide cooking journey with a smaller cook? Try this recipe for Sous Vide Chicken Breast.

How Long To Prepare Sous Vide Chuck Roast ?

Okay, here's the time: 24 hours (GASP!) Don't panic. It's fine.

Don't panic, it's fine. I promise. You just have to plan ahead.

First, you need to have a Sous Vide Cooker. Unlike most appliances, it is a wand shape and is quite small and easy to store.

You also need a vessel in which to cook your food. I used to use my big pasta pan or the insert from my Instant Pot as you can see in my photos. However, more recently I sprung for the big clear sous vide cooking container.

How Do I Prepare the Chuck Roast?

The only thing you really have to do to prep the chuck roast is season it.

I like to use my go to seasoning: salt, pepper and garlic powder and top it with a sprig of fresh rosemary.

If you have a vacuum sealer, it's best to seal the seasoned roast that way. No vacuum sealer, no problem, just use the water displacement method. You can read about that HERE.

Fill a large container with water, set up your sous vide circulator and set the temperature and time.

What Temperature Do I Set?

The temperature you set should be the temperature you want to serve. I set for 138 F. This leaves me right in the sweet spot between rare and medium-rare. If you like it cooked more than that, feel free to go up to 140-145 F.

Cook's Tip: When using sous vide method for long periods of time, cover the top with foil to avoid water evaporation.

After 24 hours, remove the bag from the water. Using tongs, remove the roast and set aside. If you want to make a quick gravy SAVE THE COOKING LIQUID.

Finishing Touches

Dry the roast well with paper towels.

Heat a skillet over high heat. Make sure you have decent ventilation or you're going to smoke out the house. I've been known to do this outside using the side burner of my grill.

Once the skillet is screaming hot, add a little oil and sear the roast for about 30 seconds on each side.

After searing, set the roast aside and prepare gravy, if desired.

Gravy!

Pour the cooking juices from the bag into a skillet (I use the same skillet that I used to sear the beef) with 1 C beef broth. In a small bowl, whisk together cornstarch and water. Once broth mixture is boiling, season and whisk in cornstarch mixture. Knock he heat down and simmer for 3-5 minutes. Taste for salt and pepper and adjust if necessary.

Slice and serve with gravy. My family always wants mashed potatoes along side a roast but feel free to mix up your side dishes. If you're looking for something different, try these Twice Baked Sweet Potatoes!

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