Low Fat Sous Vide Chuck Roast
Elevate your meal prep game with this Low Fat Sous Vide Chuck Roast, a healthier twist on a classic comfort food. By using the sous vide technique, this recipe delivers a perfectly tender, juicy chuck roast with minimal effort and without the need for excess fat. Seasoned with a fragrant blend of garlic powder, smoked paprika, thyme, and fresh rosemary, the meat is infused with layers of rich flavor over a 24-hour slow cook at a precise temperature. The optional sear at the end creates a beautiful golden crust, while the reserved cooking juices make for a luscious, low-sodium sauce. Perfectly portioned to serve six, this dish pairs wonderfully with light sides like steamed vegetables or mashed cauliflower, making it ideal for a balanced, guilt-free dinner. Whether you're following a low-fat diet or simply enjoy flavorful, tender beef, this sous vide chuck roast is sure to impress!
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Ingredients
- 2 pounds Beef chuck roast (trimmed of excess fat)
- 0.5 cups Low-sodium beef broth
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Smoked paprika
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoons Kosher salt
- 2 pieces Fresh rosemary sprigs
- 3 cloves Fresh garlic cloves, smashed
- 1 second spray Olive oil spray
Directions
Step 1
Set your sous vide immersion circulator to 135°F (57°C) for medium-rare or 145°F (63°C) for medium and allow the water bath to come to temperature.
Step 2
Pat the chuck roast dry with paper towels and trim away any excess visible fat to keep the dish low in fat.
Step 3
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, dried thyme, black pepper, and kosher salt. Rub the spice mixture evenly over the entire surface of the roast.
Step 4
Lightly spray the chuck roast with a 1-second spray of olive oil to help the seasoning adhere properly.
Step 5
Place the seasoned chuck roast in a vacuum-seal bag or freezer-grade zip-lock bag. Add the smashed garlic cloves and rosemary sprigs to the bag.
Step 6
If using a zip-lock bag, use the water displacement method to remove air: lower the bag into the water bath until the air is pushed out, then seal the bag completely.
Step 7
Slowly lower the bagged roast into the preheated sous vide water bath and cook for 24 hours. This long cook time will tenderize the tough fibers of the chuck roast while preserving its natural juices.
Step 8
After 24 hours, carefully remove the bag from the water bath and transfer the roast to a clean cutting board. Reserve any cooking juices from the bag into a small saucepan.
Step 9
Optional: For a flavorful crust, heat a nonstick or cast-iron skillet over medium-high heat. Use a light spray of olive oil and sear the roast for about 1 minute per side to achieve a golden-brown exterior.
Step 10
Let the roast rest for 5–10 minutes before slicing against the grain into thin slices for optimal tenderness.
Step 11
Serve the chuck roast with a drizzle of the reserved cooking juices or reduced sauce made by simmering the juices with 0.5 cups of low-sodium beef broth.
Step 12
Enjoy your low-fat sous vide chuck roast alongside your favorite healthy sides, such as steamed vegetables or mashed cauliflower.
Nutrition Facts
| Serving size | (1049.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2081.9 |
| Total Fat 107.7g | 0% |
| Saturated Fat 42.8g | 0% |
| Cholesterol 747.1mg | 0% |
| Sodium 1307.6mg | 0% |
| Total Carbohydrate 10.3g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 0.3g | |
| Protein 248.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 157.2mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 3088.3mg | 0% |
Source of Calories