Keto Sous Vide Chuck Roast

Transform your weeknight dinners with this succulent Keto Sous Vide Chuck Roast, a recipe designed for melt-in-your-mouth perfection. This low-carb masterpiece pairs the precise sous vide technique with a rich blend of flavors, featuring tender chuck roast infused with garlic, smoked paprika, and fresh herbs like rosemary and thyme. After 24 hours of sous vide cooking at a perfect 135°F, the roast is seared in buttery goodness for a golden-brown crust that you'll crave. Serve it with a savory pan sauce made from the roast's natural juices and a splash of beef broth for an extra burst of flavor. With its keto-friendly simplicity and unparalleled tenderness, this dish is sure to become your go-to for impressing guests or savoring a hearty, guilt-free feast at home.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:1440 mins

Total Time:1455 mins

Servings: 6

Ingredients

• 2.5 lbs Chuck roast
• 2 tbsp Olive oil
• 1 tbsp Kosher salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 0.5 cup Beef broth
• 2 tbsp Unsalted butter

Directions

Step 1

Fill a large container or pot with water and set up your sous vide immersion circulator to 135°F (57°C) for medium-rare, or adjust the temperature based on your desired doneness.

Step 2

Season the chuck roast generously on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

Step 3

Drizzle olive oil over the roast to coat evenly.

Step 4

Place the seasoned roast into a vacuum-seal bag or resealable freezer bag. Add the fresh rosemary and thyme sprigs on top of the roast.

Step 5

If using a resealable freezer bag, use the water displacement method to remove air: lower the bag slowly into the water bath, keeping the zipper just above the water line, and seal tightly.

Step 6

Once the sous vide bath reaches the target temperature, submerge the bagged chuck roast into the water and cook for 24 hours for optimal tenderness.

Step 7

After 24 hours, remove the bag from the water bath. Carefully take the roast out of the bag, reserving the juices inside.

Step 8

Pat the roast dry with paper towels to ensure a good sear.

Step 9

Heat a cast-iron skillet over high heat and add the unsalted butter. Once the butter is melted and sizzling, sear the chuck roast for 1-2 minutes on each side until a deep golden-brown crust forms.

Step 10

Remove the roast from the skillet and let it rest for 5 minutes before slicing against the grain.

Step 11

Optional: Pour the reserved juices from the sous vide bag into the skillet, add beef broth, and simmer for 3-4 minutes to create a flavorful pan sauce. Serve the chuck roast with the sauce drizzled on top.

Nutrition Facts

Serving size	(1328.5g)

Amount per serving	% Daily Value*
Calories	3050.2

Total Fat 204.7g	0%
Saturated Fat 82.6g	0%
Polyunsaturated Fat 11.6g
Cholesterol 1105.3mg	0%
Sodium 6537.4mg	0%
Total Carbohydrate 10.1g	0%
Dietary Fiber 2.4g	0%
Total Sugars 0.4g
Protein 297.8g	0%

Vitamin D 45.4IU	0%
Calcium 201.0mg	0%
Iron 38.7mg	0%
Potassium 3706.0mg	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: 59.9%

Protein: 38.8%

Carbs: 1.3%