Low Fat Sous Vide Chuck Roast
Indulge in a perfectly tender and juicy *Low Fat Sous Vide Chuck Roast*, a guilt-free way to enjoy this classic cut of beef. This recipe combines the slow, precise cooking of sous vide with a simple yet flavorful spice rub made from garlic powder, smoked paprika, onion powder, and thyme. By trimming excess fat and lightly searing the roast for a golden crust, this dish delivers robust flavors while keeping things light and healthy. Cooked slowly for 24 hours at a controlled temperature, the chuck roast transforms into a melt-in-your-mouth delight, perfect for a family dinner or meal prep. Pair it with steamed veggies or mashed cauliflower for a wholesome, satisfying meal that’s low-fat, protein-rich, and utterly delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast (trimmed of excess fat)
- 0.5 cups Low-sodium beef broth
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Smoked paprika
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoons Kosher salt
- 2 pieces Fresh rosemary sprigs
- 3 cloves Fresh garlic cloves, smashed
- 1 second spray Olive oil spray
Instructions
Set your sous vide immersion circulator to 135°F (57°C) for medium-rare or 145°F (63°C) for medium and allow the water bath to come to temperature.
Pat the chuck roast dry with paper towels and trim away any excess visible fat to keep the dish low in fat.
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, dried thyme, black pepper, and kosher salt. Rub the spice mixture evenly over the entire surface of the roast.
Lightly spray the chuck roast with a 1-second spray of olive oil to help the seasoning adhere properly.
Place the seasoned chuck roast in a vacuum-seal bag or freezer-grade zip-lock bag. Add the smashed garlic cloves and rosemary sprigs to the bag.
If using a zip-lock bag, use the water displacement method to remove air: lower the bag into the water bath until the air is pushed out, then seal the bag completely.
Slowly lower the bagged roast into the preheated sous vide water bath and cook for 24 hours. This long cook time will tenderize the tough fibers of the chuck roast while preserving its natural juices.
After 24 hours, carefully remove the bag from the water bath and transfer the roast to a clean cutting board. Reserve any cooking juices from the bag into a small saucepan.
Optional: For a flavorful crust, heat a nonstick or cast-iron skillet over medium-high heat. Use a light spray of olive oil and sear the roast for about 1 minute per side to achieve a golden-brown exterior.
Let the roast rest for 5–10 minutes before slicing against the grain into thin slices for optimal tenderness.
Serve the chuck roast with a drizzle of the reserved cooking juices or reduced sauce made by simmering the juices with 0.5 cups of low-sodium beef broth.
Enjoy your low-fat sous vide chuck roast alongside your favorite healthy sides, such as steamed vegetables or mashed cauliflower.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.3 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3088 mg | 66% | |
*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.
