Paleo Sous Vide Chuck Roast

Transform your dinner table with this effortlessly tender and flavor-packed Paleo Sous Vide Chuck Roast—a true showstopper for any occasion. This 3-pound chuck roast is seasoned with a robust blend of sea salt, black pepper, garlic powder, smoked paprika, and onion powder, then cooked low and slow in a sous vide bath for 24 hours to achieve unparalleled juiciness and melt-in-your-mouth texture. Fresh rosemary and thyme infuse the meat with earthy depth, while a quick sear in a hot skillet creates a stunning golden crust. Make it extra special by whipping up a Paleo-friendly gravy with beef bone broth to drizzle over the slices. Perfectly paleo, gluten-free, and irresistibly satisfying, this dish pairs beautifully with roasted veggies or creamy mashed cauliflower for a wholesome, gourmet meal. Whether you're feeding a crowd or meal-prepping for the week, this sous vide chuck roast promises a restaurant-quality experience in your own kitchen!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:1440 mins

Total Time:1455 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 1 tablespoon Sea salt
• 2 teaspoons Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Onion powder
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 2 tablespoons Olive oil
• 1 cup Beef bone broth

Directions

Step 1

Fill a large container or pot with water and attach your sous vide precision cooker. Set the temperature to 135°F (57°C) for medium-rare or 145°F (63°C) for medium and let the water preheat.

Step 2

While the water is heating, pat the chuck roast dry with paper towels. In a small bowl, mix sea salt, black pepper, garlic powder, smoked paprika, and onion powder.

Step 3

Rub the spice mixture evenly over the entire surface of the chuck roast. Make sure to cover all sides for maximum flavor.

Step 4

Place the seasoned roast into a sous vide bag or a resealable freezer-safe plastic bag. Add the fresh rosemary and thyme sprigs alongside the roast.

Step 5

Seal the bag using a vacuum sealer if you're using a sous vide vacuum bag. If using a resealable bag, use the water displacement method to ensure no air remains in the bag. To do this, slowly lower the bagged roast into the water, allowing the water pressure to push the air out, then seal the bag just above the waterline.

Step 6

Lower the sealed bag into the preheated water bath and clip it to the side of the container or pot to keep it submerged. Ensure the roast is fully underwater.

Step 7

Cook the chuck roast in the sous vide bath for 24 hours. This slow and low cooking method will break down the connective tissues, resulting in a melt-in-your-mouth texture.

Step 8

After 24 hours, remove the bag from the water bath and carefully take out the roast. Discard any herbs used in the bag.

Step 9

Pat the cooked roast dry with paper towels to remove excess moisture. Heat a large cast-iron skillet over high heat and add the olive oil.

Step 10

Once the skillet is smoking hot, sear the roast for 1-2 minutes on each side until a golden crust forms. Use tongs to hold the roast up and sear the edges as well.

Step 11

Remove the roast from the skillet and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.

Step 12

If desired, create a simple Paleo gravy by deglazing the skillet with the beef bone broth. Scrape up any browned bits from the skillet, simmer for 2-3 minutes to reduce slightly, and drizzle over the sliced roast.

Step 13

Serve the Paleo Sous Vide Chuck Roast with your favorite vegetable side dishes, such as roasted Brussels sprouts or mashed cauliflower. Enjoy!

Nutrition Facts

Serving size	(1662.1g)

Amount per serving	% Daily Value*
Calories	3386.9

Total Fat 211.1g	0%
Saturated Fat 81.4g	0%
Polyunsaturated Fat 13.3g
Cholesterol 1251.9mg	0%
Sodium 12498.9mg	0%
Total Carbohydrate 12.5g	0%
Dietary Fiber 3.2g	0%
Total Sugars 0.4g
Protein 361.5g	0%

Vitamin D 54.4IU	0%
Calcium 255.7mg	0%
Iron 47.1mg	0%
Potassium 4569.7mg	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: 55.9%

Protein: 42.6%

Carbs: 1.5%