Whole30 Sous Vide Chuck Roast

Transform your weeknight dinners with this tender and flavorful Whole30 Sous Vide Chuck Roast! This recipe takes a classic chuck roast to the next level by slow-cooking it for 24 hours at a precise temperature, ensuring a perfectly juicy and melt-in-your-mouth texture. Seasoned with an aromatic blend of garlic, onion powder, paprika, and freshly cracked black pepper, this hearty roast also gets an infusion of fresh rosemary, thyme, and garlic for unbeatable depth of flavor. Finished with a quick sear in a hot cast-iron skillet, the result is a beautifully caramelized crust that contrasts perfectly with the tender interior. Perfect for anyone following the Whole30 program or simply looking for an impressive yet easy-to-make main course, this dish pairs wonderfully with roasted vegetables, mashed cauliflower, or a crisp side salad. Get ready to wow your taste buds with this foolproof, sous-vide technique!

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:1440 mins

Total Time:1450 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 2 tablespoons Avocado oil
• 4 cloves Garlic cloves, smashed

Directions

Step 1

Set up your sous vide immersion circulator and preheat the water bath to 135°F (57°C) for a medium-rare roast or 155°F (68°C) for a medium roast.

Step 2

Season all sides of the chuck roast with salt, black pepper, garlic powder, onion powder, and paprika. Press the seasonings into the meat to ensure they stick.

Step 3

Drizzle the avocado oil over the roast and rub it in evenly.

Step 4

Place the seasoned chuck roast in a vacuum-seal bag or a resealable freezer-safe plastic bag. Add the sprigs of rosemary, thyme, and smashed garlic cloves into the bag alongside the roast.

Step 5

If using a resealable bag, use the water displacement method to remove air: submerge the bag in the water bath while keeping the opening above water, then seal it tightly.

Step 6

Once the water is at the correct temperature, submerge the bag completely and allow the chuck roast to cook for 24 hours. Check the water level occasionally and top off with warm water as needed.

Step 7

After 24 hours, carefully remove the bag from the sous vide water bath and transfer the roast to a cutting board.

Step 8

Heat a cast-iron skillet over high heat and add a small amount of avocado oil. Sear the roast on all sides, about 1-2 minutes per side, to develop a rich crust.

Step 9

Let the roast rest for 5 minutes, then slice against the grain for maximum tenderness. Serve immediately with your favorite Whole30 sides and enjoy!

Nutrition Facts

Serving size	(1425.8g)

Amount per serving	% Daily Value*
Calories	3351.3

Total Fat 209.8g	0%
Saturated Fat 80.8g	0%
Polyunsaturated Fat 10.7g
Cholesterol 1251.9mg	0%
Sodium 9902.3mg	0%
Total Carbohydrate 14.6g	0%
Dietary Fiber 2.8g	0%
Total Sugars 0.4g
Protein 356.0g	0%

Vitamin D 54.4IU	0%
Calcium 237.1mg	0%
Iron 46.1mg	0%
Potassium 4382.1mg	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: 56.0%

Protein: 42.2%

Carbs: 1.7%