Sous Vide Chuck Roast

Tender and juicy Sous Vide Chuck Roast recipe with a killer steak rub combo. You won't believe how incredibly tender and flavorful sous vide roast beef can be. This same recipe can be used to make Smoked Chuck Roast.

Course Dinner

Cuisine American

Keyword Beef Chuck Roast, Sous Vide Beef

Prep Time 5

Cook Time 1

Total Time 1 5

Servings Servings

Calories 207kcal

Author Darcey Olson

Cost $10

Equipment

Ingredients

1 Chuck Roast, Any Size *Note 1
1-2 Tbsp Better Than Bouillon, Beef Flavored *Note 2

OPTIONAL SEASONINGS:

2-3 Tbsp Montreal Steak Seasoning *Note 3

Instructions

SEASON THE CHUCK ROAST:

Rub Better Than Bouillon generously over the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
Optional: Rub the roast with Montreal seasoning (or your preferred dry rub). The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
Transfer the roast to your Sous Vide bag of choice.

COOK THE CHUCK ROAST:

Pre-heat the water bath to your preferred doneness (*Note 4) using a sous vide immersion circulator.
Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 5)
Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry.

REVERSE SEAR:

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 6)
Sear each side of the roast for 45 seconds.
Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.

Video

Notes

Note 1 - You can also utilize a bone in chuck roast or beef shoulder roast.

Note 2 - Feel free to omit if you prefer.

Note 3 - Use your favorite dry rub or just the Better than Bouillon.

Note 4 - Sous Vide Temperature

Reverse searing will only increase the temp by 1-2° max (if any), so keep that in mind when picking your level of doneness.

Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 150°F
Well Done: 160°F +

FOOD SAFETY TIP: If you cook your sous vide chuck roast below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.

Note 5 - How Long To Cook Chuck Roast

The chuck roast will be in the water bath for a minimum of 24 hours up to a maximum 48 hours, so plan accordingly. From our testing, chuck roast cook time depends on a few things: size of the roast and preferred texture.

Smaller Chuck Roasts - When making a chuck roast 2 lb or less, we set the cook time to 24-28 hours. The roast comes out exceedingly tender and flavorful as it doesn't need as much time in the water as a large roast.

Tender and Firm Texture- When cooked between 24-28 hours, the meat will have a tender steak-like quality. It slices easily but maintains a bit of firmness. Think filet mignon.

Tender and Soft Texture- When cooked longer (around 32-48 hours), the steak will have more of a soft pot roast like quality. Less firmness but ultra tender. The longer it cooks the more soft it will become.

Note 6- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it.

Nutrition