I know it sounds impossible but Sous Vide Chuck Roast will give you results so tender, you might think you’re eating tenderloin!
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.
How Long To Prepare Sous Vide Chuck Roast ?
Okay, here’s the time: 24 hours (GASP!) Don’t panic. It’s fine.
Related: 19 Sous Vide Recipes
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!
This isn't any old chuck roast recipe, this Sous Vide Chuck Roast recipe will leave you with a result so tender, you'll think you have tenderloin!
- 2.5 – 3 lb boneless chuck roast
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 sprig rosemary (fresh)
- 1 T vegetable oil or corn oil
- 1 C beef broth
- 2 T water
- 1 T cornstarch
- black pepper
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Season the roast liberally with salt, pepper and garlic powder. Place rosemary on top of roast. Either vacuum seal the roast or place in gallon sized re-sealable bag and remove as much as as possible (displacement method).
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Fill a suitable container with water and set up sous vide circulator. Set temperature to 138 F and time to 24 hours. Once circulator reads 138 F, add bag with roast to the water. Cover lightly with foil to avoid evaporation, if desired.
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After timer is up, remove bag from water. Take roast from bag, reserving all cooking liquid. Dry roast well with paper towels. Heat skillet over high heat. Once pan is hot, add oil and sear roast for 30 seconds on each side. Set aside.
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Slice meat and serve as is or with gravy.
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Add reserved cooking liquid and beef broth to same pan the meat was seared in over high heat. Scrape up any bits from the bottom of pan. Bring to a boil. In a small bowl, whisk together cornstarch and water. Stir cornstarch mixture into pan. Lower heat and simmer, stirring occasionally for 3-5 minutes until gravy reaches desired consistency. Taste for salt and pepper and add as needed.
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