Low Carb Sous Vide Chuck Roast
Unlock the secret to melt-in-your-mouth tenderness with this Low Carb Sous Vide Chuck Roast, a recipe that transforms an affordable cut of beef into a gourmet masterpiece. Seasoned with a flavorful blend of herbs and spices, vacuum-sealed, and slow-cooked for 24 hours at a precise temperature, this roast is incredibly juicy and tender, perfect for keto or low-carb lifestyles. The finishing touch? A quick sear in sizzling butter to create a rich, golden-brown crust that’s irresistible. Serve with a simple beef broth sauce and low-carb sides like roasted vegetables or cauliflower mash for a hearty, satisfying meal that’s as delicious as it is elegant. Whether for a special occasion or a comforting dinner, this sous vide recipe delivers restaurant-quality results every time.
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Recipe Information
Ingredients
- 2.5 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 cup Beef broth (optional, for serving)
- 2 tablespoons Butter or ghee
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat the sous vide machine to 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Season the chuck roast on all sides with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Massage the seasoning into the meat for even coverage.
Drizzle olive oil over the roast and rub it into the surface to help the seasoning adhere.
Place the seasoned chuck roast into a vacuum-seal bag or a heavy-duty zip-top bag. Ensure the bag has enough room to lay flat and the roast is not overcrowded. Add the minced garlic to the bag.
Seal the bag using a vacuum sealer or the water displacement method. To use the water displacement method, slowly lower the bag into a pot of water, allowing the pressure of the water to push the air out. Once the air is removed, seal the bag completely.
Submerge the sealed bag into the preheated sous vide water bath. Make sure the bag is fully submerged and the roast is not floating to ensure even cooking.
Cook the roast in the sous vide bath for 24 hours. Long cooking time at a precise temperature ensures it becomes tender and flavorful.
Once cooking is complete, remove the bag from the water bath. Carefully take the roast out of the bag and pat it dry with paper towels. Discard any liquid in the bag or save it for a sauce if desired.
Heat a large skillet over high heat. Add the butter or ghee and allow it to melt and sizzle.
Sear the roast in the hot skillet for about 1 minute per side, including the edges, until a golden-brown crust forms. Use tongs to handle the roast carefully.
Remove the roast from the skillet and let it rest for 5-10 minutes before slicing it against the grain to ensure tender slices.
Optional: To make a simple sauce, deglaze the skillet used for searing with beef broth. Scrape up any browned bits, simmer for a couple of minutes, then pour over the roast.
Garnish with chopped fresh parsley, if desired, and serve warm. Pair with low-carb side dishes like roasted vegetables or cauliflower mash for a complete meal.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 9470 mg | 412% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 297.7 g | 595% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 211 mg | 16% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 3701 mg | 79% | |
*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.
