Heart-Healthy Sous Vide Chuck Roast
Indulge in tender, flavorful perfection with our Heart-Healthy Sous Vide Chuck Roast recipe. This dish transforms a lean, trimmed chuck roast into a melt-in-your-mouth masterpiece using the precision of sous vide cooking. Seasoned with a fragrant blend of garlic powder, smoked paprika, rosemary, and thyme, the roast is slow-cooked for 24 hours at a gentle temperature to lock in moisture and create unrivaled tenderness. Paired with nutrient-packed steamed carrots, celery, and baby potatoes, and lightly garnished with fresh parsley, this low-sodium meal is as nourishing as it is delicious. Perfect for family dinners or meal prep, this recipe is a heart-smart way to enjoy a classic comfort food without sacrificing flavor or health-conscious choices.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Chuck roast (trimmed of visible fat)
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Dried thyme
- 0.5 cup Low-sodium beef broth
- 2 cups Carrots (cut into chunks)
- 1 cup Celery (cut into chunks)
- 2 cups Baby potatoes (halved)
- 2 tablespoons Fresh parsley (finely chopped, for garnish)
Instructions
Preheat your sous vide water bath to 135°F (57°C) for medium-rare or 155°F (68°C) for medium doneness.
Trim the chuck roast to remove any visible fat, ensuring a leaner cut of meat.
In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, dried rosemary, and dried thyme.
Rub the olive oil onto the roast, then coat it evenly with the spice mixture.
Place the seasoned roast in a vacuum-seal bag or high-quality freezer bag. Add the low-sodium beef broth to the bag and seal it, using a vacuum sealer or the water displacement method to remove air.
Submerge the bag in the preheated sous vide water bath and cook for 24 hours. This slow cooking method tenderizes the meat while retaining its natural juices.
About 30 minutes before the roast finishes cooking, prepare the vegetables. Steam the carrots, celery, and baby potatoes until just tender (approximately 10 minutes).
Once the sous vide cooking time is complete, remove the roast from the bag and pat it dry with paper towels. Reserve the cooking liquid for an optional serving sauce.
Heat a skillet over medium-high heat and sear the roast for 1-2 minutes on each side to develop a golden crust.
Slice the roast against the grain and serve alongside the steamed vegetables. Optionally, drizzle a small amount of the reserved cooking liquid over the meat for added moisture.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 30.4 g | ||
| Protein | 290.0 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7318 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
