Heart-Healthy Sous Vide Chuck Roast

Transform your weeknight dinner with this **Heart-Healthy Sous Vide Chuck Roast**, a lean and flavorful take on a classic comfort food favorite. This recipe expertly combines the precision of sous vide cooking with heart-smart choices like trimmed chuck roast and low-sodium beef broth, ensuring a tender and juicy result that’s kinder to your heart. Infused with aromatic herbs like rosemary, thyme, and smoked paprika, the roast develops a rich depth of flavor, while a final skillet sear creates a crave-worthy crust. Paired with a colorful medley of steamed baby potatoes, carrots, and celery, and garnished with a sprinkle of fresh parsley, this balanced dish is perfect for those seeking a wholesome yet indulgent meal. With 24-hour sous vide cooking ensuring melt-in-your-mouth tenderness, it’s a slow-cooked masterpiece worth the wait.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:1440 mins

Total Time:1460 mins

Servings: 4

Ingredients

• 2 pounds Chuck roast (trimmed of visible fat)
• 1 tablespoon Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried rosemary
• 0.5 teaspoon Dried thyme
• 0.5 cup Low-sodium beef broth
• 2 cups Carrots (cut into chunks)
• 1 cup Celery (cut into chunks)
• 2 cups Baby potatoes (halved)
• 2 tablespoons Fresh parsley (finely chopped, for garnish)

Directions

Step 1

Preheat your sous vide water bath to 135°F (57°C) for medium-rare or 155°F (68°C) for medium doneness.

Step 2

Trim the chuck roast to remove any visible fat, ensuring a leaner cut of meat.

Step 3

In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, dried rosemary, and dried thyme.

Step 4

Rub the olive oil onto the roast, then coat it evenly with the spice mixture.

Step 5

Place the seasoned roast in a vacuum-seal bag or high-quality freezer bag. Add the low-sodium beef broth to the bag and seal it, using a vacuum sealer or the water displacement method to remove air.

Step 6

Submerge the bag in the preheated sous vide water bath and cook for 24 hours. This slow cooking method tenderizes the meat while retaining its natural juices.

Step 7

About 30 minutes before the roast finishes cooking, prepare the vegetables. Steam the carrots, celery, and baby potatoes until just tender (approximately 10 minutes).

Step 8

Once the sous vide cooking time is complete, remove the roast from the bag and pat it dry with paper towels. Reserve the cooking liquid for an optional serving sauce.

Step 9

Heat a skillet over medium-high heat and sear the roast for 1-2 minutes on each side to develop a golden crust.

Step 10

Slice the roast against the grain and serve alongside the steamed vegetables. Optionally, drizzle a small amount of the reserved cooking liquid over the meat for added moisture.

Step 11

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(2234.3g)

Amount per serving	% Daily Value*
Calories	2637.9

Total Fat 98.3g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 816.5mg	0%
Sodium 1208.1mg	0%
Total Carbohydrate 142.9g	0%
Dietary Fiber 29.5g	0%
Total Sugars 30.4g
Protein 290.0g	0%

Vitamin D 0IU	0%
Calcium 426.8mg	0%
Iron 31.0mg	0%
Potassium 7318.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 44.3%

Carbs: 21.8%