Sous Vide Chuck Roast
We used to think of chuck roast as nothing more than stew meat. That all changed when we first cooked the meat sous vide. Now that $7 roast can be transformed into a prime cut of beef.
For this cook, we did a very basic salt and pepper rub to let the taste of the meat shine. And boy it shines. But if we want to take our chuck roast straight to Flavortown, we like to use our favorite seasoning blend, Meat Church, to kick the flavor up a notch.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the chuck roast at 136F for 48 hours is the perfect combo. Leaving the roast in for 48 hours breaks down the connective tissue (collagen), which results in an extremely tender meat. Also, cooking the chuck roast at a temperature of 136F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the chuck roast. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Sous Vide Chuck Roast
- 2-3 lb Chuck Roast
- 1 clove garlic, crushed
- Salt and pepper to taste
Set sous vide machine to 57.5C/136F.
Salt and pepper the chuck roast to taste. Put the roast in a freezer bag with crushed garlic, and remove the air through a vacuum sealer or the displacement method. Drop chuck roast in the bath for 48 hours.
Remove bag from bath. Take chuck roast out of the bag, pat dry and season with salt and pepper to taste. Heat pan on high and add oil. Sear for 1 to 2 minutes on each side.
Slice and serve chuck roast with aus jus or your favorite sauce and enjoy!