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Delicious Sous Vide Chuck Roast Recipe with Gravy (Super Tender!)

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  • Author: Emily Roselyn
  • Prep Time: 10 mins
  • Cook Time: 24 hours
  • Total Time: 24 hours 10 mins
  • Yield: 4 Servings


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



Making the Gravy



  • 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