Low Sodium Sous Vide Chuck Roast

Achieve perfectly tender and flavorful results with this Low Sodium Sous Vide Chuck Roast recipe, a standout option for those seeking a heart-healthy twist on a classic comfort food. Slow-cooked to perfection over 24 hours in a sous vide water bath, this dish guarantees melt-in-your-mouth texture without excessive salt. A bold spice rub featuring garlic powder, onion powder, paprika, and thyme enhances the meat, while fresh rosemary and garlic infuse it with irresistible aroma. The optional quick-sear in a hot skillet creates a golden, caramelized crust, and a simple low-sodium beef stock sauce takes the experience to the next level. Ideal for a special dinner or meal prep, this recipe combines sophisticated technique with wholesome ingredients for a satisfying, guilt-free indulgence.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:1440 mins

Total Time:1455 mins

Servings: 6

Ingredients

• 2 pounds Chuck roast (boneless)
• 1 teaspoon Garlic powder (unsalted)
• 1 teaspoon Onion powder (unsalted)
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Dried thyme
• 1 tablespoon Olive oil
• 3 cloves Fresh garlic, minced
• 0.5 cup Low-sodium beef stock (for optional searing sauce)
• 2 tablespoons Unsalted butter (for optional searing sauce)
• 2 sprigs Fresh rosemary sprigs

Directions

Step 1

Set up your sous vide machine and preheat the water bath to 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or your desired doneness.

Step 2

Pat the chuck roast dry with paper towels and trim excess fat if necessary.

Step 3

In a small bowl, mix together the garlic powder, onion powder, paprika, ground black pepper, and dried thyme.

Step 4

Rub the chuck roast with olive oil, then evenly coat it with the spice mixture on all sides.

Step 5

Place the roast in a food-safe vacuum-seal bag or a high-quality freezer zip-top bag. Add the minced garlic and fresh rosemary sprigs into the bag, distributing them evenly around the roast.

Step 6

Seal the bag using a vacuum sealer or use the water displacement method if using a zip-top bag: Submerge the bag in the water until the air is pressed out, then seal the bag just above the water line.

Step 7

Place the sealed roast into the preheated sous vide water bath and cook for 24 hours. Make sure the bag is fully submerged, and use clips or weights if necessary to keep it below water.

Step 8

After 24 hours, carefully remove the roast from the bag and pat it dry with paper towels. Reserve the bag juices if you plan to make the optional sauce.

Step 9

Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add a small amount of oil or unsalted butter and sear the roast for 1-2 minutes per side until a golden-brown crust forms.

Step 10

For the optional searing sauce, deglaze the skillet with low-sodium beef stock and add unsalted butter, then simmer for a few minutes until slightly thickened. Serve this sauce over the sliced roast if desired.

Step 11

Slice the roast against the grain and serve immediately. Enjoy your tender and flavorful low sodium sous vide chuck roast!

Nutrition Facts

Serving size	(1089.6g)

Amount per serving	% Daily Value*
Calories	2650.4

Total Fat 219.4g	0%
Saturated Fat 89.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 697.9mg	0%
Sodium 622.4mg	0%
Total Carbohydrate 9.9g	0%
Dietary Fiber 2.2g	0%
Total Sugars 1.0g
Protein 175.3g	0%

Vitamin D 18.3IU	0%
Calcium 135.5mg	0%
Iron 20.9mg	0%
Potassium 2632.1mg	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: 72.7%

Protein: 25.8%

Carbs: 1.5%