Keto Sous Vide Chuck Roast
Indulge in the ultimate comfort food with this Keto Sous Vide Chuck Roast, a low-carb masterpiece that’s melt-in-your-mouth tender and bursting with rich, savory flavors. This recipe elevates budget-friendly chuck roast to gourmet status, thanks to a 24-hour sous vide cooking process that locks in moisture and enhances the natural beefy goodness. Infused with aromatic rosemary, thyme, and a smoky blend of spices, this dish is finished with a butter-seared crust for a perfectly caramelized exterior. Top it off with a velvety pan sauce made from the roast's own drippings and a splash of beef broth. Perfect for keto enthusiasts, this hearty recipe pairs beautifully with roasted vegetables or cauliflower mash for a satisfying, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2.5 lbs Chuck roast
- 2 tbsp Olive oil
- 1 tbsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 0.5 cup Beef broth
- 2 tbsp Unsalted butter
Instructions
Fill a large container or pot with water and set up your sous vide immersion circulator to 135°F (57°C) for medium-rare, or adjust the temperature based on your desired doneness.
Season the chuck roast generously on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Drizzle olive oil over the roast to coat evenly.
Place the seasoned roast into a vacuum-seal bag or resealable freezer bag. Add the fresh rosemary and thyme sprigs on top of the roast.
If using a resealable freezer bag, use the water displacement method to remove air: lower the bag slowly into the water bath, keeping the zipper just above the water line, and seal tightly.
Once the sous vide bath reaches the target temperature, submerge the bagged chuck roast into the water and cook for 24 hours for optimal tenderness.
After 24 hours, remove the bag from the water bath. Carefully take the roast out of the bag, reserving the juices inside.
Pat the roast dry with paper towels to ensure a good sear.
Heat a cast-iron skillet over high heat and add the unsalted butter. Once the butter is melted and sizzling, sear the chuck roast for 1-2 minutes on each side until a deep golden-brown crust forms.
Remove the roast from the skillet and let it rest for 5 minutes before slicing against the grain.
Optional: Pour the reserved juices from the sous vide bag into the skillet, add beef broth, and simmer for 3-4 minutes to create a flavorful pan sauce. Serve the chuck roast with the sauce drizzled on top.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 620 mg | 13% | |
*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.
