Low Sodium Sous Vide Chuck Roast
Experience melt-in-your-mouth tenderness with this Low Sodium Sous Vide Chuck Roast recipe, a healthier twist on a classic comfort dish. Perfect for those watching their sodium intake, this dish relies on a flavorful blend of garlic powder, onion powder, paprika, and dried herbs to enhance the savory chuck roast without compromise. Slow-cooked for 24 hours in a sous vide water bath, the result is impeccably juicy, evenly cooked meat with a perfectly seared crust for added richness. Optional low-sodium beef stock and butter sauce elevate the flavors even further, making every bite irresistible. With simple prep, minimal salt, and maximum flavor, this recipe offers an easy way to impress at your next family gathering or dinner party. Slice it against the grain, garnish, and enjoy this guilt-free twist on a classic chuck roast—a feast worth savoring!
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Recipe Information
Ingredients
- 2 pounds Chuck roast (boneless)
- 1 teaspoon Garlic powder (unsalted)
- 1 teaspoon Onion powder (unsalted)
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 1 tablespoon Olive oil
- 3 cloves Fresh garlic, minced
- 0.5 cup Low-sodium beef stock (for optional searing sauce)
- 2 tablespoons Unsalted butter (for optional searing sauce)
- 2 sprigs Fresh rosemary sprigs
Instructions
Set up your sous vide machine and preheat the water bath to 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or your desired doneness.
Pat the chuck roast dry with paper towels and trim excess fat if necessary.
In a small bowl, mix together the garlic powder, onion powder, paprika, ground black pepper, and dried thyme.
Rub the chuck roast with olive oil, then evenly coat it with the spice mixture on all sides.
Place the roast in a food-safe vacuum-seal bag or a high-quality freezer zip-top bag. Add the minced garlic and fresh rosemary sprigs into the bag, distributing them evenly around the roast.
Seal the bag using a vacuum sealer or use the water displacement method if using a zip-top bag: Submerge the bag in the water until the air is pressed out, then seal the bag just above the water line.
Place the sealed roast into the preheated sous vide water bath and cook for 24 hours. Make sure the bag is fully submerged, and use clips or weights if necessary to keep it below water.
After 24 hours, carefully remove the roast from the bag and pat it dry with paper towels. Reserve the bag juices if you plan to make the optional sauce.
Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add a small amount of oil or unsalted butter and sear the roast for 1-2 minutes per side until a golden-brown crust forms.
For the optional searing sauce, deglaze the skillet with low-sodium beef stock and add unsalted butter, then simmer for a few minutes until slightly thickened. Serve this sauce over the sliced roast if desired.
Slice the roast against the grain and serve immediately. Enjoy your tender and flavorful low sodium sous vide chuck roast!
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.4 g | 281% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2632 mg | 56% | |
*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.
