If you’re looking for a way to turn an inexpensive cut of beef into a tender, mouthwatering delight, this sous vide chuck roast recipe is for you. With just a few simple steps, you can achieve a restaurant-quality meal right in your own kitchen. Perfectly juicy and full of flavor, this dish is sure to impress family and friends alike.
Steps
- Prepare a sous vide water bath and heat it to 135°F. Other temperature options are available depending on your preferred doneness.
- Place the seasoned chuck roast in the water bath and let it cook for 24-36 hours. Cooking it for a longer period will result in a more tender meat texture.
- Once cooked, remove the roast from the sous vide. If not serving immediately, place it in an ice bath. If serving, save the juices from the bag for later use.
- Pat the beef dry using paper towels or a clean towel to ensure it browns quickly when searing.
- On high heat, warm a skillet or grill until it begins to smoke, then sear the chuck roast for 60-90 seconds per side to develop a crust. Avoid overcooking during this step.
- To make the gravy, melt butter in a saucepan and mix in flour over medium heat. Stir continuously until a paste forms, cooking for 2-3 minutes.
- Add sherry to the paste and stir for another 30 seconds before slowly incorporating the bag juices. If the gravy is too thick, thin it with beef broth to reach the desired consistency.
- Taste the gravy and add salt if necessary. Serve the sliced roast with the prepared gravy.
Ingredients
- 3-4 pounds chuck roast (boneless or bone-in)
- Bag drippings (juices from cooked chuck roast)
- Flour
- Butter
- Salt
- Optional: Sherry (or unsalted beef stock for substitution)
FAQ
- Do I need to let the chuck roast sit in the fridge overnight before cooking?
- It’s recommended to season the roast and leave it in the fridge overnight. This helps tenderize the meat and allows it to absorb the seasoning more effectively.
- What temperature should be used for sous vide chuck roast?
- For a medium-rare finish, set the sous vide water bath to 135°F. If you prefer medium, aim for 142°F, and for well-done, raise it to 158°F.
- How long does it take to sous vide a chuck roast?
- A chuck roast typically requires 24-36 hours in the sous vide bath. You can extend this up to 48 hours for an even softer texture.
- Can frozen chuck roast be used for sous vide cooking?
- Yes, you can sous vide a frozen chuck roast. The cooking time remains the same, between 24-48 hours, so no additional time is necessary.
- Is searing the roast necessary after sous vide cooking?
- Searing the roast after sous vide adds a flavorful crust. It’s recommended to sear each side for about 60-90 seconds to avoid overcooking.
- Is it possible to sous vide a roast in just 8 hours?
- While it is possible to cook the roast at 138°F for 8 hours, it won’t be as tender and juicy as when cooked for a longer duration.
Tips
- Season and Rest for Maximum Flavor: Consider seasoning the chuck roast and allowing it to rest in the refrigerator overnight. This step enhances the tenderness and flavor by helping the meat absorb the seasoning better.
- Choose the Right Cook Time and Temperature: Depending on your texture preference, adjust the sous vide temperature and cook time. For a steak-like texture, aim for 130°F-140°F for 24-48 hours. For a braised or more shreddable texture, adjust according to the guidelines provided.
- Sear After Sous Vide for a Flavorful Crust: After sous vide cooking, ensure to pat the roast dry and sear it quickly on high heat for 60-90 seconds per side. This will create a flavorful crust without overcooking the inside.
- Utilize Leftover Juices for Gravy: Use the juices from the sous vide bag to make a rich and flavorful gravy. If the gravy is too thick, thin it with homemade or low-sodium beef broth for the best taste.
Equipment
- Sous Vide Precision Cooker/Immersion Circulator: Essential for maintaining the precise water temperature for sous vide cooking.
- Vacuum Sealer: Used to seal the chuck roast in a vacuum bag for cooking.
- Vacuum Seal Bags: Bags designed for vacuum sealing and suitable for sous vide cooking.
- Large Water Container or Sous Vide Container: To hold the water bath for the sous vide process.
- Cast Iron Skillet or Heavy-Duty Skillet: For searing the roast after sous vide cooking to create a nice crust.
- Instant-Read Thermometer: Useful for double-checking the internal temperature of the roast if desired.
