Change up your classic pot roast with this Sous Vide Chuck Roast recipe! It’s a no-fail and hands-off way to turn a tough cut of beef into a tender meal that’s perfect for Sunday family dinner!
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 fill the sous vide container or a big saucepan halfway with water.
- Rub 1 tablespoon of olive oil on all sides of the roast to season it.
- Combine garlic powder, chopped rosemary, sugar, salt, and pepper in a small mixing bowl.
- The seasoning combination should be applied to all sides of the roast.
- Vacuum-seal the Roast: Use the “water displacement” technique to vacuum-seal the bag, sealing all but one corner. Slowly lower it into the water bath, making sure the water covers everything below the zip-line. The rest of the bag should then be sealed.
- Sous Vide Cook the Roast: Cook the chuck roast for 24 hours in a warm water bath. Arrange the bag in the water so that the meat is completely submerged. If you’re using a zip-lock bag, be sure the seam isn’t submerged.
- Cover with many layers of aluminum foil to prevent water from evaporating.
- Remove the bag from the water bath when the timer goes off. We’ll need the liquids in the bag to make the gravy, so don’t throw them out.
- Sear the Roast: Remove the roast from the bag. Using paper towels, thoroughly dry the surface. 1 tablespoon olive oil, heated in a skillet on medium-high. When the pan is hot, add the roast. Cook for about 1 minute on each side, or until beautifully browned. Remove the pan from the heat as soon as possible.
Making the Gravy
- Combine cornstarch and water in a small mixing dish.
- Pour the juices and browned drippings into a skillet set over medium-high heat on the stove. Add the cornstarch mixture and stir with a wire whisk once it’s bubbling. Cook, stirring occasionally, for about 5 minutes, or until the gravy has thickened. Season with salt and pepper as needed.
- Using a sharp carving knife, slice the roast against the grain (the slices should be about 1/2-inch to 3/4-inch thick). Serve with gravy on the side.
- This recipe produces a pot roast that tastes like a tender prime rib. If you prefer the traditional pot roast texture, set the temperature to 170ºF (76ºC).
- If your roast is frozen, you don’t need to thaw them ahead of time. The cooking time for the frozen roast is the same in the sous vide machine.
- Category: Main
- Method: Grilled
- Cuisine: French, American
- 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, beef, main