Sous Vide Chuck Roast

Nutriscore Rating: 58/100

Transform a humble cut of beef into a restaurant-worthy masterpiece with this Sous Vide Chuck Roast recipe! Perfectly seasoned with a fragrant blend of garlic, rosemary, and thyme, and slow-cooked for 24 hours at a precise 135°F (57°C), this dish delivers unrivaled tenderness and deep, rich flavor. The sous vide technique locks in all the juiciness, while a quick sear at the end creates a mouthwatering crust. With just 15 minutes of prep time, this foolproof method makes achieving fork-tender, medium-rare perfection easier than ever. Serve it with its own savory juices or your favorite gravy for a show-stopping meal that’s perfect for Sunday dinner or special occasions. Keywords: sous vide chuck roast, tender beef recipe, 24-hour sous vide, sous vide cooking technique, fall-apart chuck roast.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 3 pounds chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• 2 tablespoons olive oil
• 4 cloves fresh garlic cloves, minced
• 2 leaves bay leaves

📝 Instructions

11 steps

1. Prepare the sous vide machine according to the manufacturer's instructions and set to 135°F (57°C) for medium-rare, or adjust to your preferred doneness.

2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, thyme leaves, and rosemary leaves.

3. Rub the chuck roast with olive oil on all sides to help the seasoning adhere.

4. Sprinkle the spice mixture evenly over the entire surface of the roast.

5. Place the seasoned roast in a vacuum-seal bag or a heavy-duty freezer zipper bag, and add the minced garlic and bay leaves to the bag.

6. Remove as much air as possible if using a zipper-top bag by using the water displacement method: slowly lower the bag into water, ensuring the top stays above water. Seal the bag just before it submerges completely.

7. Submerge the bag under the water in the sous vide bath and cook for 24 hours.

8. Once cooked, remove the roast from the water bath and allow it to cool slightly before carefully taking it out of the bag, reserving the juices.

9. Optional: Preheat a cast-iron skillet or other heavy pan on high heat. Sear the roast quickly on all sides, 1-2 minutes per side, to form a crust.

10. Let the roast rest for about 10 minutes, then slice against the grain for optimal tenderness.

11. Serve with reserved juices drizzled over the top or with your favorite gravy or sauce.

Nutrition Facts

1 serving (235.5g)

Calories		558
% Daily Value*
Total Fat		34.9 g	45%
	Saturated Fat	13.4 g	67%
	Polyunsaturated Fat	1.9 g
Cholesterol		209 mg	70%
Sodium		1059 mg	46%
Total Carbohydrate		2.4 g	1%
	Dietary Fiber	0.5 g	2%
	Total Sugars	0.2 g
Protein		59.3 g	119%
Vitamin D		0.2 mcg	1%
Calcium		43 mg	3%
Iron		7.5 mg	42%
Potassium		725 mg	15%

*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.

Source of Calories

Fat: 1887 cal (56.1%%)

Protein: 1422 cal (42.3%%)

Carbs: 55 cal (1.6%%)