Unlike a regular pot roast, the Sous Vide Chuck Roast is extremely aromatic, tender, and moist. This sous vide recipe turns a cheap difficult piece of chuck roast, bottom round roast, or rump roast into the most exquisite beef roast that rivals the pricey prime rib in just 24 hours. Oh my goodness, it’s a game-changer!
WHY SOUS VIDE CHUCK ROAST?
The best method to make pot roast is to cook it sous vide! When cooking tough pieces like chuck roast or rump roast, the meat is braised for a lengthy time in the oven or slow cooker until it is totally done. Sous vide helps you to cook these difficult steaks evenly to rare or medium-rare by precisely controlling the temperature.
What’s the best part? The flavor of sous vide chuck roast is similar to prime rib, but at a fraction of the price! It transforms a tough cut into supple, melt-in-your-mouth meat. It’s almost magical, and you should try it!
In French, sous vide means “under vacuum.” It’s a cooking method in which items are vacuum-sealed in a bag and then cooked in a warm water bath for a long time at a precise temperature. The meal is never cooked beyond the temperature that has been specified.
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INGREDIENTS YOU’LL NEED
- Our best choice is a boneless beef chuck roast, which comes from the cow’s shoulder and has excellent marbling. You can also use bottom round roast or rump roast.
- Olive Oil: For this recipe, regular olive oil works well.
- Garlic powder adds depth and complexity to the dish. Fresh garlic, minced, can also be used.
- Rosemary: Gives the seasoning a smokey, savory kick. I used fresh rosemary that I sliced into little bits, but dried rosemary would also work.
- You can use either granulated or brown sugar.
- I used Kosher salt, but normal salt or sea salt will suffice.
- Pepper: The best pepper is freshly ground black pepper.
- You’ll need cornstarch, water, salt, and pepper to make the gravy.
Video Recipe: Sous Vide Chuck Roast with Gravy
HOW TO MAKE SOUS VIDE CHUCK ROAST
Sous vide pot roast is simple to prepare: season and seal the meat in only a few minutes, and the sous vide machine will take care of the rest!
- 1. Make chuck roast seasoning: I like to include salt, pepper, garlic powder, sugar, and rosemary in my seasoning. All over the roast, rub the olive oil and seasoning combination. To get out the greatest taste in your roast, generously season it.
- If using a zip-loc bag, drop the seasoned roast inside, close all but one corner of the bag, and place it in the water bath slowly. Make sure the area below the zip-line is completely submerged in water. The rest of the bag should then be sealed.
- Put the roast in the water bath: Place the vacuum-sealed bag in a warm water bath for sous vide cooking.
- Cook the roast sous vide: Cover the saucepan with aluminum foil and cook for 24 hours at 136°F (58°C). (Water evaporation will be reduced by using aluminum foil.)
- Remove the roast from the bag and blot dry with paper towels before finishing with a brief sear. In a heated skillet, immediately crisp the outside of the roast for about 1 minute per side.
- Pour the liquids into a skillet and add cornstarch, salt, and pepper to make the gravy. Cook for 5 minutes to thicken the juice and turn it into a lovely gravy. Slice the roast against the grain and pour the gravy over it.
PRO TIPS FOR THE BEST SOUS VIDE CHUCK ROAST
What type of roast should I buy? Beef chuck roast is my preferred cut for this dish. Shoulder roasts, round roasts, rump roasts, and briskets are also popular alternatives.
How to seal a bag without a vacuum sealer?
If you don’t have a vacuum sealer, a zip-loc bag that is safe for sous vide cooking can be used instead. The “water displacement method” is used to vacuum-close the bag: just insert the seasoned chuck roast in the bag and seal all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. The rest of the bag should then be sealed.
Regularly check the water level and, if necessary, add extra water.
WHAT TEMPERATURE TO SOUS VIDE CHUCK ROAST?
We cook the sous vide pot roast to 136°F (58°C) for medium-rare to make it taste like prime rib. Set the temperature to 170°F (76°C) if you want the texture of a conventional fall-apart roast that you can shred. Follow the chart below for different levels of completion:
HOW LONG DO I SOUS VIDE CHUCK ROAST?
The chuck roast is a difficult cut that takes a long time to cook. I cooked mine for 24 hours, but you may cook it for 20 to 30 hours if you choose. The cooking time for a chuck roast cooked from frozen is the same
GRAVY ADDS GREAT FLAVOR TO THE ROAST
Don’t toss the meat’s tasty juices out the window! We can make a delectable gravy out of them, which you can spread over everything.
Place a skillet over medium-high heat and pour the juices and browned drippings into it to make the gravy. When it starts to bubble, sprinkle 1 tablespoon cornstarch and 2 tablespoons water on top and stir constantly. Cook, stirring occasionally, for about 5 minutes, or until the gravy has thickened. If necessary, season with salt and pepper to taste.
This gravy is the icing on the cake that ties everything together. It elevates the flavor of your pot roast to a whole new level!
CAN I SOUS VIDE FROZEN CHUCK ROAST?
Yes! One of the best aspects of this recipe is that you can cook the roast directly from freezer. The cooking time and instructions are the same as for fresh chuck roast.
HOW TO SERVE SOUS VIDE CHUCK ROAST?
Slice the roast across the grain with a sharp carving knife for serving, about 1/2-inch to 3/4-inch thick pieces. Serve with gravy on the side. Mashed potatoes, steamed broccoli, and green beans are some of my favorite side dishes to serve with it.Print
Frequently Asked Questions
How long should you sous vide chuck roast?
The sous-vide temperature ranges from 130°F to 134°F (55°C to 57°C). The cook time for sous-vide chuck roast should be between 18 and 48 hours. To get an even more tender roast, I would recommend 24 hours. The sous-vide temperature ranges from 138 to 142°F (59 to 61°C).
How long should you sous vide roast beef?
Most recipes call for cooking the roast in a water bath at 130°F to 145°F for 12 to 48 hours. When cooking a beef roast sous vide, we recommend a time and temperature combination of 136oF for 24 hours.
How do you make gravy with sous vide juice?
If you wish to use the sous vide juices like regular juices, simply remove the proteins. Place the fluids in a pot and bring to a simmer. The proteins should coagulate immediately at the top. Alternatively, you can microwave the juices for 1 to 2 minutes to coagulate them.
What is the best cut of meat to sous vide?
The finest steak for sous vide cooking is one with a lot of marbling (white fat streaks within the lean area of the steak) and a good thickness (1 1/2 inches or more). Cuts like Ribeye, Strip, Porterhouse/T-bone, and Filet Mignon offer magnificent chunks of meat with excellent marbling and thickness.
More Chuck Roast Recipes to try
How To Sous-Vide Rump Roast or Chuck Roast
Sous-vide is the only way to turn a difficult cut, such as a bottom round roast, chuck roast, or rump roast, into a tender, delicious, juicy roast while still cooking it rare or medium rare! This sous-vide rump roast (or chuck roast) is ideal for dinner, lunch sandwiches, and even a crowd-pleasing steak and eggs brunch!
I’m going to show you how to cook an INCREDIBLE roast with inexpensive beef cuts like a chuck roast, bottom round roast, or rump roast in a special tutorial today! This post is a step-by-step guide on how to sous-vide rump roast (or bottom round roast) or chuck roast for consistently delightfully tender results!
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