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.
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