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! Learn how to make 29-Hour Sous Vide Chuck Roast with this easy to follow recipe.
👍 Recipe Features
- Super Tender! Chuck roast is traditionally a tough cut of meat. The only way to get it tender is typically to slowly cook it through to a fall apart roast. But with a long sous vide cook, you can transform this into a tender prime-rib like cut of meat in just a few simple steps!
- Very Easy! Don't be intimidated by the long cook, there's very little active cooking time involved here. Simple season the beef, seal it up and let the water bath do all the work!
- Great meal prep! Start this the day before, and you only need less than 30 minutes on dinner night to bring this to the table!
- Lean chuck roast. Pick the least fatty piece there is, as it will allow the connective tissue in the muscles to break down and shine through.
- Kosher salt. A coarse grain is better here, as it will tend to stay on the surface of the meat better than fine salt.
- Coarse ground pepper. Same thought as the salt, as couse pepper will stay on the surface better. You want enough salt and pepper to generously season all outer edges of the meat evenly.
- Garlic Power. Garlic powder will penetrate the meat a bit, which is good.
- Fresh Rosemary. You'll both add this to the sous vide bag itself and to the pan when searing.
- Butter. Butter helps to sear the meat well, giving it a nice crust and really adding to the texture and flavor of the dish.
- Fresh garlic. Used only in the searing stage, to compliment the flavor.
- 1 cup red wine. Use something that you would drink.
- 1 Tbsp all purpose flour. You'll drop a Tbsp of your cold butter and dust it in the flour before adding it to the pan.
- Beef stock, but only if you need it for the pan sauce. This is mostly used if you don't have enough reserved juices in your sous vide bag to use from the sauce.
The best part of sous vide cooking is having the ability to cook something to a super precise temperature. The meat here cooks to the temperature you set the water at, coming up to that point slowly but never going past it. The result is a cut of meat that's cooked exactly how well you want it.
|Medium-Rare||29-36 Hours||135°F / 57.2°C|
|Medium||29-36 Hours||142°F / 61.1°C|
|Medium-Well||32-48 Hours||150°F / 65.5°C|
|Well||32-48 Hours||158° / 70°C|
Step 1: Fill tub with water and set Sous vide machine (affiliate) to 135° for medium rare. Season chuck roast with salt, pepper and garlic powder on all sides. This includes both the front and back of the roast along with all the outer edges.
Step 2: Place seasoned roast in a vacuum sealer bag. Place a sprig of fresh rosemary on each side. Using a vacuum sealer (affiliate), vacuum all air out of the bag and seal it shut. Transfer to preheated Sous Vide bath and cook for 29-35 hours.
Tip: drape the bag over the edge when you close the lid. This helps hold the meat in place and keeps it from getting sucked into the circulator.
Step 3: After 29-35 hours, remove the bag from the sous vide bath. Cut open and place roast on a wire rack to cool. Save drippings in bag for optional pan sauce (below). Pat the roast dry with a paper towel and allow to cool for about 15 minutes.
Step 4: Preheat a pan over high heat. Add 1 Tbsp butter and allot to melt, spreading around the pan. Add chuck roast and press firmly in the pan. Cook for 60 seconds on every surface. Start with the front, then flip over to the back. Next, stand it up on it's side to sear the edges as well.
Add garlic and rosemary to pan along with 2 Tbsp more butter. Repeat and cook roast for another 30 seconds on each side, spooning over the aromatics as you cook. Remove and let rest 10 minutes before serving.
To serve: Slice meat against the grain about ½ inch thick. Note: it may look gray at first, but that's simply because the meat has been oxygen deprived for over a day. After a few minutes, each slice show should an edge-to-edge medium rare cook.
🥘 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.
Reduce wine by half, then add in juices from sous vide bag and 1 cup of beef stock. While sauce cooks, use a spatula or spoon to scrape up as much as your can from the bottom of the cast iron. When liquid has reduced by half, remove from heat.
Coat 1 Tbsp cold butter in flour drop into pan and stir until it melts. Cut roast against the grain and serve with pan sauce spooned over top.
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💭 Top Tip
Do not be surprised if your meat looks a lot more gray than you'd expect when you first cut into it. This is simply because in the sous vide bag, the meat has been deprived of oxygen for over a day.
If you want to wow your dinner guests with the edge-to-edge medium rare redness, simply let it rest 15 minutes, slice it, and let it rest 10 minutes more before serving it. It will still be plenty warm and delicious, especially with the pan sauce spooned over top.
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My favorite thing to do with leftovers is to make french dip sandwiches out of them. A little horsey sauce and the pan sauce makes for a quick and easy lunch. You can also store it and simply reheat it on it's own, or serve it for breakfast with a little steak and eggs.
🥙 Related Recipes
- Sous Vide Chicken Thighs with Crispy Skin
- Sous Vide Steak
- Sous Vide Pork Chops
- Sous Vide Bacon BLT
- Sous Vide Pork Tenderloin
Sous Vide Chuck Roast
- Total Time: 1780 minutes
- Yield: 4 people 1x
A Sous Vide machine (affiliate) 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, (enough to cover the roast on all sides)
- coarse ground black pepper (enough to cover the roast on all sides)
- 1 Tbsp garlic powder
- 3 Tbsp butter
- 2 cloves garlic
- 4 sprigs rosemary
For pan sauce
- 1 cup red wine
- Reserved juices from sous vide bag
- 2 Tbsp cold butter, seperated into 1 Tbsp portions
- 1 Tbsp All-purpose flour
- Beef stock (for pan sauce, only if needed)
- SEASON: Set Sous Vide machine (affiliate) to 135° and prepare water bath. Season the roast generously with kosher salt, coarse ground black pepper and garlic powder on all sides.
- BAG & BATHE: Place in a vacuum sealer (affiliate) bag. On each side of the meat, add 1 sprig of rosemary. Seal tightly and place in water bath. Allow roast to cook for 29 to 36 hours.
- DRY & REST: Remove roast from water bath. Hold bag upright and cut across to open, making sure not to spill the juices. Pat the roast dry with a paper towel and let rest for 15 minutes.
- SEAR: Bring a large pan up to high heat. Just before cooking, add 1 Tbsp butter. 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 60 seconds on every surface. Use tongs to hold it on end, allowing the sides and ends to cook as well.
- FINISH SEARING: Reduce heat to medium and add remaining butter, garlic cloves 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. The roast should save a solid sear all the way around.
- OPTIONAL PAN SAUCE: Add one cup of red wine to pan and reduce heat to medium low. Reduce wine by half and add in juices from sous vide bag. If you need more liquid, add in some beef stock. Using the end of a spatula, scrape the brown bits from the pan and stir them into the liquid. Allow this to reduce by half and remove from heat. Dip remaining 1 Tbsp of cold butter in flour and drop into pan and stir in until butter has completely melted.
- TO SERVE: Cut roast against the grain and serve with pan sauce spooned over top.
- Prep Time: 10 minutes
- Cook Time: 1770 minutes
- Category: Dinner, Main Course
- Cuisine: American, Beef, Sous Vide
Keywords: Sous Vide Roast, Sous Vide Recipe, Prime Rib
Can I use a 5 lb arm chuck roast, bone in?
Yeah, that should work just fine. Let me know how it goes!
What are your thoughts on applying this recipe on a round eye roast?
Hi Mary - Great question. This would definitely work for an eye of round roast as well. For Chuck Roast, I give a range of 29-36 hours for the cook. For Eye of Round, I'd recommend going closer to the 36 hour mark, since it's typically a little tougher than a chuck roast. The added time should help to relax the tendons and give you a tender piece of meat. Let me know how it goes!
Great! Thanks for the tip, I will try it this weekend.
We like our roast closer to medium well (sacrilege, I know). Can you guide me on how to adjust, please?
Medium well, the horror! Haha! Just up the temp to 150 and do everything else as instructed. Let me know how it turns out!
WOW!! This was literally the best beef we’ve ever made at home. I’m so glad we tried it, including the pan sauce—absolute perfection! Thanks for tweaking the temp for us. It turned out a tad over medium well, which we prefer. This will be a new staple at our house!
website is nice
Your sous vide chuck roast recipe lists just 1 T butter, but calls for 2 additions of butter in the pan sauce recipe.
Good catch - I've updated the recipe!
Do not use fresh garlic in this recipe, it's dangerous. Use garlic powder or granulated garlic instead. Read up on it.
A good point, Sabin. It seems that the danger with using fresh garlic is moreso in the storage of any leftovers after the cook. But, it's certainly not worth the any risk, even if rare. I've updated the recipe to call for garlic powder instead and I appreciate the feedback.
Seems there was a small tear in my ziploc. The bag filled with water. I caught it 4 hours in, poured out the water and double bagged it. Is this a big problem (taste or safety-wise)?
Hey Steve - I think the biggest thing you would lose is that the juices up to that point would be lost. Otherwise, I do not see any reason to think it would create a health hazard at all, so long as the temperature of the water bath stayed in the target range. Just make sure to really pat it dry before you sear it and you should be good to go.
This was fantastic the second time I did it (first time was good, but I didn't pay attention to using the leaner meat... Makes a huge difference!). Followed the recipe basically to the letter and will be making this quite a bit! Thanks nerds!
Hey, great guide! I was wondering why there is such a big time range for different doneness of meats? I'm doing a 2.88lb beef chuck roast. Is it purely for more tenderness or what? I'm going for ~medium-well at around and up-to 150° F. Using an instant pot so still checking temps as I try my first sous vide. Thanks!
Hey Ruben - great question! You're spot on that it's for more tenderness. When we're cooking it to a higher temp, the longer time helps to break down the tissue more and give a more tender cook. You're definitely safe aiming to the lower end of that range, the big gap up to 48 is just because it won't overcook, so the quality won't degrade until it passes the 48-hour mark. Hope that helps - let me know if you have more questios!