Low Carb Sous Vide Chuck Roast

Indulge in perfectly tender and flavorful meat with this Low Carb Sous Vide Chuck Roast recipe, a must-try for fans of sous vide cooking and low-carb lifestyles. Using the precision of sous vide, this chuck roast is slowly cooked for 24 hours, ensuring each bite is melt-in-your-mouth tender without sacrificing flavor. A savory blend of garlic, onion powder, dried herbs, and a buttery sear creates a golden crust that contrasts beautifully with the juicy interior. This dish is ideal for meal prep or a show-stopping dinner, especially when paired with keto-friendly sides like cauliflower mash or roasted vegetables. Whether you're a sous vide expert or a curious beginner, this recipe guarantees impressive results with minimal effort.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:1440 mins

Total Time:1460 mins

Servings: 6

Ingredients

• 2.5 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 2 tablespoons Olive oil
• 4 cloves Garlic cloves, minced
• 0.5 cup Beef broth (optional, for serving)
• 2 tablespoons Butter or ghee
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat the sous vide machine to 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Step 2

Season the chuck roast on all sides with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Massage the seasoning into the meat for even coverage.

Step 3

Drizzle olive oil over the roast and rub it into the surface to help the seasoning adhere.

Step 4

Place the seasoned chuck roast into a vacuum-seal bag or a heavy-duty zip-top bag. Ensure the bag has enough room to lay flat and the roast is not overcrowded. Add the minced garlic to the bag.

Step 5

Seal the bag using a vacuum sealer or the water displacement method. To use the water displacement method, slowly lower the bag into a pot of water, allowing the pressure of the water to push the air out. Once the air is removed, seal the bag completely.

Step 6

Submerge the sealed bag into the preheated sous vide water bath. Make sure the bag is fully submerged and the roast is not floating to ensure even cooking.

Step 7

Cook the roast in the sous vide bath for 24 hours. Long cooking time at a precise temperature ensures it becomes tender and flavorful.

Step 8

Once cooking is complete, remove the bag from the water bath. Carefully take the roast out of the bag and pat it dry with paper towels. Discard any liquid in the bag or save it for a sauce if desired.

Step 9

Heat a large skillet over high heat. Add the butter or ghee and allow it to melt and sizzle.

Step 10

Sear the roast in the hot skillet for about 1 minute per side, including the edges, until a golden-brown crust forms. Use tongs to handle the roast carefully.

Step 11

Remove the roast from the skillet and let it rest for 5-10 minutes before slicing it against the grain to ensure tender slices.

Step 12

Optional: To make a simple sauce, deglaze the skillet used for searing with beef broth. Scrape up any browned bits, simmer for a couple of minutes, then pour over the roast.

Step 13

Garnish with chopped fresh parsley, if desired, and serve warm. Pair with low-carb side dishes like roasted vegetables or cauliflower mash for a complete meal.

Nutrition Facts

Serving size	(1344.0g)

Amount per serving	% Daily Value*
Calories	3058.9

Total Fat 203.5g	0%
Saturated Fat 83.1g	0%
Polyunsaturated Fat 11.5g
Cholesterol 1104.3mg	0%
Sodium 9470.3mg	0%
Total Carbohydrate 13.2g	0%
Dietary Fiber 2.0g	0%
Total Sugars 0.1g
Protein 297.7g	0%

Vitamin D 62.4IU	0%
Calcium 211.1mg	0%
Iron 38.2mg	0%
Potassium 3701.4mg	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: 59.6%

Protein: 38.7%

Carbs: 1.7%