A Sous Vide machine can do many, many things. But Sous Vide Chuck roast may just be the most impressive thing yet. Transform a cheap cut of meat into a perfectly cooked piece of beef that you’ll swear is prime rib! So easy, just season with salt and pepper, sous vide and enjoy! You’re in for a treat!
Sous Vide Chuck Roast is one of those meals that just seems too good to be true. In just a few simple steps, you can take cheap piece of chuck roast and transform it into the tenderness of expensive beef. I’ve heard about this – and seen plenty of youtube videos – since I bought by Anova Sous Vide machine last Christmas. I was yet to buy totally into the hype. I know how well Sous Vide steak comes out, and sous vide chicken too. But can it really turn a tough cut of meat into the tender delicacy of a prime rib?
Then, I saw an old friend of mine bragging about just this dish about a week ago on Facebook. He got his Anova Precision Cooker on Black Friday and this was the first dish he made. The simple pic he posted off his iphone looked awesome and he could not shut up about how it lived up to the hype. Alright, I was in. As soon as I got back from my next out-of-town trip, I went to my local grocer, picked up a lean cut of chuck roast and watched that Sous Vide do it’s thing.
Why I love Sous Vide Chuck Roast
- Listen, the hype for this is legit. The final product cooks like a high end steak, and even yes, the best of prime rib. Sous Vide brings your meat to the absolute perfect of medium-rare temps, but not a degree over. From there, the long cook breaks down the connective tissue, leaving you with a wonderfully tender end-result.
- So, sure, a 29-hour cook sounds intimidating, but with Sous Vide, its’ really no different than a 30 minute cook. All it means is that you’re going to start this thing a day before you eat it. But otherwise, it’s just a couple minutes to season and seal it, then a few minutes at the end to sear it and make your delicious pan sauce to finish it. Divine doesn’t do it justice.
Sous Vide Chuck Roast Tips and Tricks
- Contrary to your normal beef selections, you want a really lean cut here. The less marbling you see on your steak, the better.
- You definitely need to do some math here, because this thing really hits it’s peak around 29 hours in. For me, that meant I seasoned and started it on Sunday at lunchtime in order to have it ready for dinner on Monday. It can go as long as 36 hours, which means you could even get it going before lunch on a Monday for dinner on Tuesday. Yum-my!
- How you sear it is important. I love to finish my sous vide recipes in well seasoned cast-iron pan. If you own a Sous Vide, a cast iron is a must. Make sure to use a high heat oil (I used avocado) to help keep the smoke down. Just like you would a steak, it’s 30 seconds per side, with oil, then add butter and aromatics, then another 30 seconds on every surface (even the sides!). This will give you a nice sear but won’t be long enough to heat the inside any more than it’s perfect medium rare.
Let’s Make Sous Vide Chuck Roast
Prep and Seal
Making your Sous Vide Chuck Roast is actually incredibly simple. To begin, prepare your water bath and set your machine to 135°. Remember, with Sous Vide your meat will heat directly to the temp of the water bath, but not a degree over. 135° will give us a great medium rare.
Season the beef generously on every surface with kosher salt and course ground black pepper. This will give you a great crust of seasoning. Table salt will just dissolve into the meat, so avoid that and stick with kosher for the best result.
Once you have seasoned your meat, place it in a vacuum seal bag. On each side of the meat, add 3 cloves of garlic and a sprig of fresh rosemary. Then, use your vacuum sealer to get a nice tight seal. Of course, you can a Ziploc-type bag and the water displacement method if that works for you, too. I prefer the tight seal I get from my food saver.
Once your sous vide has reached temp, place your bag in the water. I always drape my bag over the edge before sealing the lid, to help keep it away from the opening in the circulator.
You may occasionally want to check your water bath to make sure you’re not evaporating everything away. That’s a more prevalent issue if you don’t have a lid on your bath. Just add water as necessary, if needed.
Finish The Chuck Roast
When your chuck roast has cooked for 29 hours, remove it from the water bath. Holding the bag upright, cut across to open, making sure not to spill the juices (we’ll use them in a minute!). Pat the roast dry with a paper towel and let sit for 20 minutes.
About 15 minutes in, begin bringing your large cast iron pan up to temp. I gradually increase the temp up to about medium to medium-high (setting 7 out of 10 on my electric oven). That’s gonna get that thing pretty darn hot! Just before searing, add avocado oil to the pan and spread it around to cover most the bottom.
Next, add the chuck roast to the pan, pressing it into the bottom of the pan to help all surfaces get a good sear. Cook for 30 seconds, then flip over using tongs. Now, using the tongs, flip the roast up so that each side sears for 30 seconds as well. Reduce heat to medium and add butter, garlic and rosemary to pan.
Repeat the sear process, hitting every side for 30 seconds. This time, use the rosemary to bush the butter over the roast as it cooks. Once all sides have their second 30 second sear, remove the roast to a cutting board.
Make Pan Sauce
This is a semi-optional but totally recommend step. There’s a lot of flavor in that cast iron, let’s go get it. As soon as you remove the roast, add one cup of red wine then quickly reduce the heat to medium low. Use a spatula or spoon to scrape up as much as your can from the bottom of the cast iron.
Once wine has reduced by half, add the juiced from the sous vide bag. There should be about 2 cups worth. If there’s not, add beef stock until you have enough. Continue cooking, stirring occasionally until sauce reduces by half. Turn off heat and add 1 tbsp of cold butter to pan. Stir until butter has fully melted.
Cut roast against the grain and serve with pan sauce spooned over top.Print
A Sous Vide machine can do many, many things. However, none may be just as impressive as how it transforms a tough chuck roast into a piece of meat you would swear is prime rib. So simple, takes only minutes of activity for a wonderful meal that will definitely impress!
- 3 lb chuck roast
- kosher salt
- course ground black pepper
- 8 cloves garlic
- 3 sprigs rosemary
- 2 tbsp avocado oil
- 1 cup red wine
- 1 tbsp cold butter
- Beef stock (for pan sauce, only if needed)
- Set Sous Vide machine to 135° and prepare water bath.
- Season the roast generously with kosher salt and course ground black pepper. Make sure to get every surface, even the sides.
- Once meat is seasoned, place in a vacuum sealer bag. On each side of the meat, add 3 cloves of garlic and 1 sprig of rosemary. Seal tightly and place in water bath.
- Allow roast to cook for 29 to 36 hours.
- Remove roast from water bath. Hold bag upright and cut across to open, making sure not to sill the juices.
- Pat the roast dry and let rest for 20 minutes.
- About 15 minutes in, begin bringing a large cast iron pan up to temp. Gradually increase the heat to medium high.
- Just before cooking, add avocado oil and bring to temp.
- Next, add the chuck roast to the pan, pressing it into the bottom of the pan to help all surfaces get a good sear. Cook for 30 seconds, then flip over using tongs.
- Now, using the tongs, flip the roast up so that each side sears for 30 seconds as well.
- Reduce heat to medium and add butter, garlic and rosemary to pan. Repeat the sear process, hitting every side for 30 seconds. This time, use the rosemary to bush the butter over the roast as it cooks.
- Once all sides have their second 30 second sear, remove the roast to a cutting board.
- As soon as you remove the roast, add one cup of red wine then quickly reduce the heat to medium low. Use a spatula or spoon to scrape up as much as your can from the bottom of the cast iron.
- Once wine has reduced by half, add the juiced from the sous vide bag. There should be about 2 cups worth. If there’s not, add beef stock until you have enough. Continue cooking, stirring occasionally until sauce reduces by half. Turn off heat and add 1 tbsp of cold butter to pan. Stir until butter has fully melted and remove from burner.
- Cut roast against the grain and serve with pan sauce spooned over top.
- Category: Dinner, Main Course
- Cuisine: American, Beef, Sous Vide
Keywords: Sous Vide Roast, Beef Roast, Family Dinner