High Protein Sous Vide Chuck Roast
Transform your weeknight dinner game with this *High Protein Sous Vide Chuck Roast*, a protein-packed masterpiece that’s tender, juicy, and bursting with flavor. Perfectly seasoned with a blend of kosher salt, smoked paprika, garlic powder, and fresh herbs like rosemary and thyme, this recipe takes full advantage of sous vide cooking to deliver melt-in-your-mouth results every time. The 24-hour water bath at a controlled temperature ensures a perfectly cooked roast with even doneness throughout, while a final buttery sear in a hot cast-iron skillet imparts an irresistibly golden crust. Whether you're meal prepping or hosting a flavorful feast, this recipe is a must-try for anyone looking for a high-protein, gourmet dining experience with minimal effort.
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Ingredients
- 2 pounds Chuck roast
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 cloves Minced garlic
- 2 tablespoons Unsalted butter
Directions
Step 1
Set up your sous vide machine and preheat the water bath to 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Step 2
Pat the chuck roast dry with paper towels and rub it generously with olive oil.
Step 3
In a small bowl, mix together kosher salt, ground black pepper, garlic powder, and smoked paprika. Rub the spice blend evenly all over the chuck roast.
Step 4
Place the roast in a vacuum-seal bag (or a heavy-duty ziplock freezer bag using the water displacement method). Add the sprigs of rosemary, thyme, and minced garlic to the bag.
Step 5
Seal the bag using a vacuum sealer or by slowly lowering the ziplock bag into the water to release air before sealing it shut.
Step 6
Submerge the bag in the preheated water bath, ensuring the meat is fully submerged. Cook for 24 hours.
Step 7
After 24 hours, remove the bag from the water bath. Carefully open the bag and transfer the roast to a plate. Reserve the juices from the bag for later use if desired.
Step 8
Pat the roast dry with paper towels to remove any excess moisture, which helps with searing.
Step 9
Heat a cast-iron skillet over high heat until smoking hot. Add the butter and sear the roast for about 1 minute per side to develop a golden-brown crust.
Step 10
Remove the roast from the skillet and let it rest for 5-10 minutes before slicing. Serve immediately.
Nutrition Facts
| Serving size | (983.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2534.0 |
| Total Fat 174.0g | 0% |
| Saturated Fat 69.7g | 0% |
| Polyunsaturated Fat 9.8g | |
| Cholesterol 896.6mg | 0% |
| Sodium 4168.0mg | 0% |
| Total Carbohydrate 9.7g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 0.4g | |
| Protein 237.3g | 0% |
| Vitamin D 36.3IU | 0% |
| Calcium 159.6mg | 0% |
| Iron 31.3mg | 0% |
| Potassium 2940.3mg | 0% |
Source of Calories