Paleo Sous Vide Chuck Roast
Elevate your next dinner with this Paleo Sous Vide Chuck Roast recipe, a culinary masterpiece designed for flavor and tenderness. Using the precision sous vide cooking method, this recipe transforms a humble 3-pound chuck roast into a melt-in-your-mouth experience after 24 hours of slow cooking at a perfect, controlled temperature. Seasoned with a robust blend of smoked paprika, garlic powder, onion powder, and herbs like fresh rosemary and thyme, this dish boasts a depth of savory flavor that pairs beautifully with the seared crust achieved in a smoking-hot cast iron skillet. Finished with a simple Paleo gravy made from nutrient-rich beef bone broth, this gluten-free, dairy-free recipe is ideal for gatherings or a satisfying family meal. Serve alongside hearty roasted vegetables or creamy mashed cauliflower for a wholesome, perfectly balanced plate. It’s a delicious way to savor the best of paleo-friendly comfort food!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 tablespoon Sea salt
- 2 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 tablespoons Olive oil
- 1 cup Beef bone broth
Instructions
Fill a large container or pot with water and attach your sous vide precision cooker. Set the temperature to 135°F (57°C) for medium-rare or 145°F (63°C) for medium and let the water preheat.
While the water is heating, pat the chuck roast dry with paper towels. In a small bowl, mix sea salt, black pepper, garlic powder, smoked paprika, and onion powder.
Rub the spice mixture evenly over the entire surface of the chuck roast. Make sure to cover all sides for maximum flavor.
Place the seasoned roast into a sous vide bag or a resealable freezer-safe plastic bag. Add the fresh rosemary and thyme sprigs alongside the roast.
Seal the bag using a vacuum sealer if you're using a sous vide vacuum bag. If using a resealable bag, use the water displacement method to ensure no air remains in the bag. To do this, slowly lower the bagged roast into the water, allowing the water pressure to push the air out, then seal the bag just above the waterline.
Lower the sealed bag into the preheated water bath and clip it to the side of the container or pot to keep it submerged. Ensure the roast is fully underwater.
Cook the chuck roast in the sous vide bath for 24 hours. This slow and low cooking method will break down the connective tissues, resulting in a melt-in-your-mouth texture.
After 24 hours, remove the bag from the water bath and carefully take out the roast. Discard any herbs used in the bag.
Pat the cooked roast dry with paper towels to remove excess moisture. Heat a large cast-iron skillet over high heat and add the olive oil.
Once the skillet is smoking hot, sear the roast for 1-2 minutes on each side until a golden crust forms. Use tongs to hold the roast up and sear the edges as well.
Remove the roast from the skillet and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
If desired, create a simple Paleo gravy by deglazing the skillet with the beef bone broth. Scrape up any browned bits from the skillet, simmer for 2-3 minutes to reduce slightly, and drizzle over the sliced roast.
Serve the Paleo Sous Vide Chuck Roast with your favorite vegetable side dishes, such as roasted Brussels sprouts or mashed cauliflower. Enjoy!
Nutrition Facts
Calories |
3387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12499 mg | 543% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.4 g | ||
| Protein | 361.5 g | 723% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 256 mg | 20% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 4570 mg | 97% | |
*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.
