Sous Vide Chuck Roast

Unlock the secret to meltingly tender and flavor-packed beef with this Sous Vide Chuck Roast recipe, a game-changer for home cooks seeking restaurant-quality results. By cooking the chuck roast low and slow in a precisely controlled water bath for 24 hours, this method transforms a humble cut of meat into a juicy, fork-tender masterpiece. Infused with a mouthwatering blend of garlic, onion, thyme, rosemary, and bay leaves, each bite bursts with herbaceous notes and savory depth. Finish with a quick sear in a cast-iron skillet for a golden-brown crust that adds irresistible texture. Perfect for a luxurious family dinner or an elegant meal prep staple, this sous vide creation pairs seamlessly with mashed potatoes, roasted veggies, or a rich gravy for a truly unforgettable dining experience. Keywords: sous vide chuck roast, tender beef recipe, 24-hour cook, perfect sear, herb-crusted roast.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:1440 mins

Total Time:1455 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• 2 tablespoons olive oil
• 4 cloves fresh garlic cloves, minced
• 2 leaves bay leaves

Directions

Step 1

Prepare the sous vide machine according to the manufacturer's instructions and set to 135°F (57°C) for medium-rare, or adjust to your preferred doneness.

Step 2

In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, thyme leaves, and rosemary leaves.

Step 3

Rub the chuck roast with olive oil on all sides to help the seasoning adhere.

Step 4

Sprinkle the spice mixture evenly over the entire surface of the roast.

Step 5

Place the seasoned roast in a vacuum-seal bag or a heavy-duty freezer zipper bag, and add the minced garlic and bay leaves to the bag.

Step 6

Remove as much air as possible if using a zipper-top bag by using the water displacement method: slowly lower the bag into water, ensuring the top stays above water. Seal the bag just before it submerges completely.

Step 7

Submerge the bag under the water in the sous vide bath and cook for 24 hours.

Step 8

Once cooked, remove the roast from the water bath and allow it to cool slightly before carefully taking it out of the bag, reserving the juices.

Step 9

Optional: Preheat a cast-iron skillet or other heavy pan on high heat. Sear the roast quickly on all sides, 1-2 minutes per side, to form a crust.

Step 10

Let the roast rest for about 10 minutes, then slice against the grain for optimal tenderness.

Step 11

Serve with reserved juices drizzled over the top or with your favorite gravy or sauce.

Nutrition Facts

Serving size	(1413.9g)

Amount per serving	% Daily Value*
Calories	3360.3

Total Fat 210.7g	0%
Saturated Fat 81.3g	0%
Polyunsaturated Fat 13.3g
Cholesterol 1251.9mg	0%
Sodium 6360.6mg	0%
Total Carbohydrate 13.8g	0%
Dietary Fiber 2.1g	0%
Total Sugars 0.1g
Protein 355.7g	0%

Vitamin D 54.4IU	0%
Calcium 234.1mg	0%
Iron 45.7mg	0%
Potassium 4334.6mg	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: 56.2%

Protein: 42.2%

Carbs: 1.6%