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Sous Vide Chuck Roast And Gravy [Superb!]

 5 from 1 reviews

The chuck roast cooked sous vide is much more delicious, tender, and juicy than a pot roast cooked conventionally. The inexpensive, difficult chuck roast, bottom round roast, or rump roast is transformed into the most delectable beef roast that matches the pricey prime rib using this 24-hour sous vide technique. Oh my, it totally changes the game!

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chuck roast

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In essence, sous vide is a cooking technique that makes use of an immersion circulator. To consistently cook your food to perfection, this immersion circulator circulates water in a temperature-controlled water bath at a specific temperature.

Because the temperature doesn’t change, and it maintains your meat (or dessert, veggies, etc.) at the same temperature, your danger of overcooking becomes very little.

Visit this page to read “what is sous vide cooking” for more information about sous vide cooking.


The BEST method for making pot roast is sous vide cooking! When preparing difficult pieces like chuck roast or rump roast, braising the meat in the oven or slow cooker for an extended period of time is recommended when the roast is fully cooked. With the precise temperature you specify, sous vide enables you to evenly cook these difficult cuts to rare or medium-rare.

What’s best? Chuck roast prepared sous vide has the same flavor as prime rib but costs much less! A tough cut becomes the most soft, melt-in-your-mouth meat as a result. You have to give it a try; it works like magic!

French for sous vide is “under vacuum.” Foods are vacuum-sealed in a bag and cooked using this method in a warm water bath for a protracted period of time until they reach a specific temperature. The meal never gets cooked past the predetermined point.


  • Chuck Roast: A boneless beef chuck roast from the cow’s shoulder with excellent marbling is our favorite choice. You can also use bottom round roast or rump roast.
  • Olive Oil: For this recipe, regular olive oil works nicely.
  • Garlic powder: It provides depth and a rich, nuanced flavor. You might also add freshly minced garlic.
  • Rosemary: Gives the seasoning a smokey, savory kick. You can use dried rosemary, but I recommend using fresh rosemary that has been finely chopped.
  • Granulated or brown sugar can be used.
  • I used Kosher salt, although normal salt or sea salt are also acceptable.
  • Black pepper: The best pepper to use is freshly ground pepper.
  • You’ll need cornstarch, water, salt, and pepper for the gravy.

Alternative Video Recipe: Best Beef Chuck Roast

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The majority of the work is done by the sous vide machine after just a few minutes are spent seasoning and sealing the meat.

1. Prepare the seasoning for the chuck roast: I use a basic seasoning of salt, pepper, garlic powder, sugar, and rosemary. Rub the seasoning mixture and olive oil all over the roast. To bring out the greatest flavor of your roast, generously season it.

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2. Vacuum seal the roast: If you’re using a zip-top bag, add the seasoned roast, close the bag with the exception of one corner, and lower it into the water bath gradually. Make sure water is covering everything beneath the zip line. then close the remaining bag.

3. Put the roast in the water bath: Put the sous vide warm water bath with the vacuum-sealed bag inside.

4. To cook the roast sous vide, cover the saucepan with aluminum foil and cook it for 24 hours at 136 °F (58 °C). (The aluminum foil will reduce evaporation of the water.)

5. To finish, quickly sear the roast: Take it out of the bag and pat it dry with paper towels. In a heated skillet, add the roast and immediately brown the outside for about a minute on each side.

6. Prepare the gravy and serve it by adding cornstarch, salt, and pepper to the liquids in a skillet. To thicken the juice into a lovely sauce, simmer for around 5 minutes. The roast should be cut against the grain and served with gravy.

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chuck roast

Tr these Beef Recipes:


  • Which roast should I purchase? My preferred beef cut for this recipe is chuck roast. The shoulder roast, round roast, rump roast, and briskets are further popular options.
  • Without a vacuum sealer, how can a bag be sealed? You can use a zip-loc bag, which is safe for sous vide cooking, if you don’t have a vacuum sealer. The “water displacement method” is a technique for vacuum-sealing bags; all you need to do is put the seasoned chuck roast inside and seal the bag except for one corner. Place it slowly in the water bath, making sure the zip-line is completely submerged. Next, close the bag completely.
  • Periodically check the water level and, if necessary, add extra water.


We cook sous vide pot roast to 136 °F (58 °C) for medium-rare to make it taste like a prime rib. Set the temperature to 170°F (76°C) if you’d like the roast to have the same fall-apart quality that you can shred. Follow the chart below for various degrees of completion:

Sous Vide Chuck Roast TemperatureDoneness
125 °F / 52 °CRare
136 °F / 58 °CMedium-rare
145 °F / 63 °CMedium
160 °F / 71 °C+Well-done


It takes a long time to cook chuck roast because it is a tough cut. You may cook yours for anything between 20 and 30 hours, however I cooked mine for 24 hours. The cooking time is the same whether you cook your chuck roast from frozen or not.


The tasty juices that leak from the meat shouldn’t be wasted! We can transform them into the tastiest gravy, which you may pour over everything.

Put a skillet over medium-high heat, add the liquids, and brown the drippings to make the gravy. Add 1 tablespoon of cornstarch and 2 teaspoons of water to the bubbling liquid, stirring continuously. 5 minutes should pass while simmering for the gravy to thicken. If required, season with salt and pepper.

The icing on the cake that ties everything together is this gravy. The flavor of your pot roast is completely elevated by it!


Yes! One of the best things about this recipe is that the roast may be straight sous vide cooked from frozen. The cooking process and directions are identical to those for fresh chuck roast.

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Slice the roast across the grain, about 1/2 to 3/4 inch thick, for serving using a sharp carving knife. With the gravy, serve. I enjoy serving mashed potatoes, steamed broccoli, and green beans as side dishes.

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  • Author: Emily Roselyn
  • Prep Time: 10 minutes
  • Cook Time: 1 day
  • Total Time: 1 day 10 minutes


The chuck roast cooked sous vide is much more delicious, tender, and juicy than a pot roast cooked conventionally. The inexpensive, difficult chuck roast, bottom round roast, or rump roast is transformed into the most delectable beef roast that matches the pricey prime rib using this 24-hour sous vide technique. Oh my, it totally changes the game!


For the Roast:

  • 3 lbs chuck roast or rump roast
  • 1 ½ teaspoons kosher salt or 1 teaspoon regular salt
  • 1 ½ teaspoons fresh ground black pepper
  • 2 teaspoons sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons fresh rosemary chopped
  • 2 tablespoons olive oil or softened unsalted butter

For the Gravy

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • salt and pepper to taste


  • Set the Sous Vide Precision Cooker to 136°F (58°C) and add water to the sous vide container or a large pot to start the machine.

  • Spice up the roast: One tablespoon of olive oil should be used to rub the roast all over.

  • Combine sugar, salt, pepper, sugar, garlic powder, and chopped rosemary in a small mixing dish.

  • The spice combination should be applied to the roast on all sides.

  • Roast should be vacuum-sealed using the “water displacement” technique, which involves sealing all but one corner of the bag. Place it slowly in the water bath, making sure the zip-line is completely submerged. Next, close the bag completely.

  • Under vacuum Cook the Roast: For 24 hours, cook the chuck roast in a heated water bath. Set up the bag so that the meat is entirely submerged in the liquid. Make sure the seam of the zip-lock bag stays above the water if you use one.

  • Aluminum foil can be used as a covering to reduce water evaporation.

  • Remove the bag from the water bath once the timer sounds. The liquids in the bag shouldn’t be thrown away because we’ll use them to make gravy.

  • Roast to be seared: Take the roast out of the bag. With paper towels, completely dry the surface. 1 tablespoon of olive oil should be added to a skillet over medium-high heat. Add the roast once it is heated. For approximately a minute on each side, or until beautifully browned. Take the food right away from the heat.


Making the Gravy


  • Cornstarch and water should be whipped together in a small basin.

  • Pour the juices and browned drippings into a skillet that has been placed over a medium-high heat on the stove. Add the cornstarch mixture and stir with a wire whisk after it begins to bubble. 5 minutes should pass while simmering for the gravy to thicken. If required, season with salt and pepper.

  • Using a sharp carving knife, cut the roast against the grain, leaving pieces that are between 1/2 and 3/4 inches thick. With the gravy, serve.

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  • This recipe yields a pot roast that has the flavor of a succulent prime rib. Set the temperature to 170°F (76°C) if you prefer the texture of a pot roast.

  • You don’t need to thaw your roast in advance if it is frozen. The sous vide machine will cook the frozen roast for the same amount of time.

  • Category: Main Course
  • Method: Pan Fry
  • Cuisine: French


  • Serving Size: 4
  • Calories: 696kcal
  • Sugar: 2g
  • Sodium: 1150mg
  • Fat: 46g
  • Saturated Fat: 18g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 66g
  • Cholesterol: 235mg

Keywords: Sous Vide Chuck Roast, Sous Vide Pot Roast

FAQs About Sous Vide Chuck Roast

Chuck roast is suitable for sous vide?

Your chuck roast will be perfectly and uniformly cooked, juicy, and tender when you cook it sous vide. Also excellent for meal preparation! Simply season your roast, let it sit in the refrigerator overnight to become more soft, and then cook it in the sous vide 24-36 hours before dinner

How long should a chuck roast be sous vide?

The sous-vide temperature ranges from 55 to 57°C (130 to 134°F). Chuck roast must be cooked sous-vide for a minimum of 18 to 48 hours. To get a roast that is even more tender, I would advise waiting 24 hours. The sous-vide temperature ranges from 59 to 61°C (138 to 142°F).

How is sous vide gravy made?

Your sous vide meat must first be seared in a skillet before being set aside. Add some olive oil and reduce the heat to medium-high. Add some diced garlic and shallots, and sauté them until they are soft. Add some white wine and the liquids before simmering

How is a chuck tender roast sous vided?

Anova Sous Vide Precision Cooker should be set at 135°F/57.2°C.
Optimal action Roast should be salted the night before cooking and left to rest in the fridge unattended.
Put the roast in a vacuum-sealed bag or resealable ziplock bag.
Substitute for 29 hours with a water bath

What kind of meat is best to sous vide?

The ideal steak for sous vide cooking has excellent marbling (white fat streaks inside the lean portions of the steak) and the right thickness (1 12 inches or more). Cuts like Ribeye, Strip, Porterhouse/T-bone, and Filet Mignon have gorgeous chunks of meat with excellent marbling and thickness.

More Alternative Chuck Roast Recipe to try!


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Sous Vide Chuck Roast And Gravy [Superb!] 8

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