High Protein Sous Vide Chuck Roast
Transform your chuck roast into a tender, flavorful masterpiece with this High Protein Sous Vide Chuck Roast recipe! Perfect for meal prep or a dinner centerpiece, this dish is a protein-packed delight, featuring a 24-hour sous vide cooking process that ensures unmatched succulence and even cooking. A blend of aromatic spices, including smoked paprika, garlic powder, and fresh herbs like rosemary and thyme, imparts rich, savory flavors to each bite. The finishing touch—a quick sear in a scorching cast-iron skillet with butter—creates a golden-brown crust that locks in all the juiciness. Served medium-rare or medium, this sous vide chuck roast is sure to elevate your dining experience with minimal prep effort. Whether you’re boosting your protein intake or impressing guests, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Chuck roast
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 cloves Minced garlic
- 2 tablespoons Unsalted butter
Instructions
Set up your sous vide machine and preheat the water bath to 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Pat the chuck roast dry with paper towels and rub it generously with olive oil.
In a small bowl, mix together kosher salt, ground black pepper, garlic powder, and smoked paprika. Rub the spice blend evenly all over the chuck roast.
Place the roast in a vacuum-seal bag (or a heavy-duty ziplock freezer bag using the water displacement method). Add the sprigs of rosemary, thyme, and minced garlic to the bag.
Seal the bag using a vacuum sealer or by slowly lowering the ziplock bag into the water to release air before sealing it shut.
Submerge the bag in the preheated water bath, ensuring the meat is fully submerged. Cook for 24 hours.
After 24 hours, remove the bag from the water bath. Carefully open the bag and transfer the roast to a plate. Reserve the juices from the bag for later use if desired.
Pat the roast dry with paper towels to remove any excess moisture, which helps with searing.
Heat a cast-iron skillet over high heat until smoking hot. Add the butter and sear the roast for about 1 minute per side to develop a golden-brown crust.
Remove the roast from the skillet and let it rest for 5-10 minutes before slicing. Serve immediately.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.4 g | ||
| Protein | 237.3 g | 475% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 160 mg | 12% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 2940 mg | 63% | |
*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.
