Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. This 24-hour sous vide recipe transforms the cheap tough cut of a chuck roast, bottom round roast, or rump roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s totally a game-changer!
WHY SOUS VIDE CHUCK ROAST?
Sous vide cooking is the BEST way to make pot roast! When cooking tough cuts such as chuck roast or rump roast, oven or slow cooker method braises the meat for a long time when the roast is completely well-done. Sous vide allows you to evenly cook these tough cuts to rare or medium-rare with the precise temperate you set.
The best part? Sous vide chuck roast tastes just like a prime rib, but with a fraction of the cost! It turns a tough cut into the melt-in-your-mouth tender meat. It’s like magic, and you got to try it!
Sous vide means ‘under vacuum’ in French. It’s a cooking technique where foods are vacuum-sealed in a bag, and then cooked for a long time to a precise temperature in a warm water bath. The food never cooks past the set temperature.
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INGREDIENTS YOU’LL NEED
- Chuck Roast: Our top pick is a boneless beef chuck roast, which is from the shoulder of the cow with outstanding marbling. You can also use rump roast or bottom round roast.
- Olive Oil: Regular olive oil works great for this recipe.
- Garlic Powder: It adds complexity and deep rich flavor. You can also use minced fresh garlic.
- Rosemary: Adds a smoky, flavorful boost to the seasoning. I used fresh rosemary and chopped it into small pieces, but you can use dried ones.
- Sugar: You can use granulated or brown sugar.
- Salt: I used Kosher salt, but you can use regular salt or sea salt.
- Pepper: Freshly ground black pepper works the best.
- For the gravy: You’ll need cornstarch, water, salt, and pepper.
WHY THIS RECIPE WORKS
- The sous vide yields the most tender and juicy results! Your chuck roast will never be tough or dry again. And you can still get that browned and delicious crust by quickly searing the roast before serving!
- It’s almost impossible to overcook your roast in the sous vide. While it gets softer the longer it cooks, you would need to leave it passed 48 hours for the roast to start falling apart.
- This recipe is ideal for meal prep. Since it has such a long cooking time, you can prepare the roast a day or two ahead of dinner. You can also store it vacuum sealed in the fridge for up to 5 days or in the freezer for up to 3 months!
HOW TO MAKE SOUS VIDE CHUCK ROAST
Sous vide pot roast is really easy: it takes just a few minutes to season and seal the meat, and then the sous vide machine will do most of the work!
1. Make chuck roast seasoning: I like simple seasoning with salt, pepper, garlic powder, sugar, and rosemary. Rub the olive oil and the seasoning mixture all around your roast. The key is to season generously to bring out the best flavor of your roast.
2. Vacuum seal the roast: If you use a zip-loc bag, add in the seasoned roast, seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag
3. Place the roast in the water bath: Place the vacuum-sealed bag in a sous vide warm water bath.
4. Sou vide cook the roast: Cover the pot with aluminum foil and cook at 136 °F (58°C) for 24 hours. (The aluminum foil will minimize water evaporation.)
5. Finish with a quick sear: Remove the roast from the bag, and pat dry with paper towels. Add the roast to a hot skillet, quickly crisping the outside for about 1 minute per side.
6. Make the gravy and serve: Pour the juices to a skillet, add cornstarch, salt, and pepper. Simmer for about 5 minutes to thicken the juice into a delicious gravy. Slice the roast against the grain and drizzle with the gravy.
PRO TIPS FOR THE BEST SOUS VIDE CHUCK ROAST
- What kind of roast should I buy? For this recipe, my favorite cut is beef chuck roast. Other popular choices include shoulder roast, round roast, rump roast and briskets.
- How to seal a bag without a vacuum sealer? If you don’t have a vacuum sealer you can use a zip-loc bag which is safe for sous vide cooking. The trick to vacuum-seal the bag is called the “water displacement method”: just place the seasoned chuck roast in the bag, and seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Check the water level from time to time, and add more water if necessary.
Note that you’ll need to cook the meat in the water bath for a long time. To avoid the seams of the zip-lock bag from popping open, make sure the seams are above water during cooking while the meat is completely submerged in the water.
Best Chuck roast sous vide time and temp
To make sous vide pot roast taste like a prime rib, we cook it to 136 °F (58°C) for medium-rare. If you prefer to have the same texture as the traditional fall-apart roast that you can shred, set the temperature to 170ºF (76ºC). For different levels of doneness, follow the chart below:
|Sous Vide Chuck Roast Temperature
|125 °F / 52 °C
|136 °F / 58 °C
|145 °F / 63 °C
|160 °F / 71 °C+
HOW LONG DO I SOUS VIDE CHUCK ROAST?
Chuck roast is a tough cut that requires a long cooking time. I cooked mine for 24 hours, but you can cook yours anywhere between 20 to 30 hours. If you cook your chuck roast from frozen, the cooking time is the same.
GRAVY ADDS GREAT FLAVOR TO THE ROAST
Don’t throw away the flavorful juices that come out from the meat! We can turn them into the most delicious gravy that you can drizzle over everything.
To make the gravy, place a skillet on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the mixture of 1 tablespoon of cornstarch and 2 tablespoons of water on top, and stir frequently. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper to taste if necessary.
This gravy is the finishing touch that pulls everything all together. It completely takes the taste of your pot roast to the next level!
HOW TO MAKE THE GRAVY
Heat the butter and flour in a saucepan over medium heat until a paste forms. Cook for about 1 minute, stirring constantly.
Add the sherry and cook for another 30 seconds, stirring constantly.
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.
Add any salt if needed and serve alongside the chuck roast.
Slice the roast and serve with the gravy.
CAN I SOUS VIDE FROZEN CHUCK ROAST?
Yes! One of the great things about this recipe is that you can sous vide cook the roast from frozen directly. The instructions and cooking time are the same as the fresh chuck roast.
HOW TO SERVE SOUS VIDE CHUCK ROAST?
Using a sharp carving knife, slice the roast across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick. Serve with the gravy. Some side dishes that I like to pair with include mashed potatoes, steamed broccoli and green beans.
Frequently Asked Questions
Unlike any other kind of cooking – almost – meat will get more tender the longer you cook it in the crockpot. WHAT IF MY POT ROAST IS STILL A LITTLE TOUGH WHEN IT SHOULD BE DONE? … Put the lid back on and let that pot roast cook longer.
190-195 degrees FChuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don’t want to cook the chuck roast past 200F, however, because it can become mushy.
I recommend seasoning the roast and chilling it overnight to help it tenderize and retain its juices. This allows the seasoning to penetrate the roast. If you neglect this stage, your roast may not be as tender or juicy.
We’re cooking this chuck roast to medium-rare, so the water bath temperature is set to 135F degrees. If you prefer your roast cooked to medium, you should set your water bath to 142F degrees, and for well done set it to 158F degrees.