Introduction

Sous vide cooking has revolutionized the way we prepare meat, allowing even tough cuts like chuck roast to become melt-in-your-mouth tender. This method involves sealing the meat in an airtight bag and cooking it in a water bath at a precise temperature for an extended period. The result? A chuck roast that’s evenly cooked, juicy, and packed with flavor.

How to Make Sous Vide Chuck Roast

Ingredients and Directions

Sous Vide Chuck Roast

Course: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

To make a delicious sous vide chuck roast, you’ll need:

Ingredients

3-4 lbs chuck roast
2 tbsp olive oil
4 cloves garlic, minced
2 tsp dried rosemary
2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

Directions

Set your sous vide precision cooker to 135°F (57°C) for medium-rare or 155°F (68°C) for well-done.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a rub.
Rub the mixture all over the chuck roast, ensuring it’s evenly coated.
Place the seasoned chuck roast in a vacuum-sealed bag or a heavy-duty resealable plastic bag. If using a resealable plastic bag, use the water displacement method to remove as much air as possible.
Submerge the sealed bag with the chuck roast in the preheated water bath. Ensure the roast is fully submerged and the bag is not touching the sides or bottom of the container.
Cook the chuck roast for 24-36 hours, depending on your desired level of tenderness.
Once the cooking time is complete, remove the bag from the water bath and let the roast rest in the bag for 10 minutes.
Remove the roast from the bag and pat it dry with paper towels. Heat a cast-iron skillet or heavy-duty pan over high heat and add a tablespoon of oil.
Sear the chuck roast for 1-2 minutes on each side to develop a nice crust and enhance the flavor.
Let the roast rest for another 5-10 minutes before slicing and serving.

Why Choose Sous Vide for Chuck Roast?

Chuck roast is a flavorful but tough cut of beef that benefits greatly from low and slow cooking methods. Traditional techniques like braising and pot roasting can yield tasty results, but they often require constant attention and can lead to uneven cooking. Sous vide, on the other hand, ensures consistent results every time.

Benefits of Sous Vide Cooking

Even Cooking: The precise temperature control of sous vide ensures that your chuck roast is cooked evenly from edge to center.
Tender Texture: The low and slow cooking process breaks down tough connective tissues, resulting in a tender and succulent roast.
Flavor Retention: Sealing the meat in an airtight bag helps retain its natural juices and flavors.
Convenience: Once you set the temperature and timer, you can walk away and let the sous vide machine do the work.

Tips for Success Sous Vide Chuck Roast

Choose the Right Cut: Look for a well-marbled chuck roast for the best flavor and texture.
Use Fresh Herbs: Adding fresh herbs like rosemary, thyme, or oregano can elevate the flavor profile of your roast.
Sear for Flavor: Don’t skip the searing step, as it helps develop a delicious crust and adds depth to the overall flavor.
Experiment with Timing: While 24-36 hours is a good starting point, you can adjust the cooking time to achieve your desired level of tenderness.

Serving Suggestions

Sous vide chuck roast is versatile and pairs well with a variety of side dishes. Try serving it with:

Mashed potatoes
Roasted vegetables
Creamy polenta
Fresh salad greens

Equipment:

To make this sous vide chuck roast recipe, you’ll need a few essential pieces of equipment. First and foremost, you’ll need a sous vide precision cooker to maintain the water bath at a consistent temperature throughout the cooking process. You’ll also need a large container or pot to hold the water bath and the sealed bag containing the chuck roast.

A vacuum sealer is ideal for removing air from the bag, but if you don’t have one, you can use a heavy-duty resealable plastic bag and the water displacement method. Finally, you’ll need a cast-iron skillet or heavy-duty pan for searing the roast after it’s finished cooking.

Tips for Success:

To ensure the best results when making sous vide chuck roast, there are a few tips to keep in mind. First, make sure to season the roast generously with the rub mixture to infuse it with flavor. When sealing the bag, remove as much air as possible to prevent the bag from floating and ensure even cooking.

If using a resealable plastic bag, use the water displacement method by slowly lowering the bag into the water, allowing the pressure to force the air out before sealing. During the long cooking process, check the water level periodically and add more water if needed to keep the roast fully submerged. Finally, don’t skip the searing step at the end, as this helps to develop a flavorful crust and enhances the overall taste of the dish.

Serving Suggestions:

This sous vide chuck roast is a versatile main course that pairs well with a variety of side dishes. For a classic, comforting meal, serve the sliced roast with creamy mashed potatoes and your favorite roasted vegetables, such as carrots, brussels sprouts, or asparagus.

For a lighter option, pair the roast with a fresh green salad and some crusty bread to soak up the flavorful juices. You can also use the tender, sliced chuck roast as a filling for sandwiches, tacos, or burritos, or serve it over a bed of polenta or rice. Leftover roast can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prepping or quick, delicious lunches throughout the week.

Conclusion

Sous vide cooking is a game-changer for tough cuts like chuck roast, delivering consistently tender and flavorful results. By following this simple guide, you can create a restaurant-quality meal in the comfort of your own home. Give sous vide chuck roast a try and taste the difference for yourself!

Table of Contents