Did you accidentally buy tough-cut meat? Try out this amazing sous vide chuck roast recipe. It is a hands-off, no-fail method of cooking the roast perfectly while tantalizing the taste buds.
Looking for a budget-friendly meal that tastes like prime rib? Sous Vide Chuck Roast is incredibly tender, flavorful, and juicy. This cooking method transforms the cheap cut of meat into the most delightful beef roast that competes with the expensive prime rib.
A sous vide machine can do many things, but preparing a chuck roast is the best. You can use the beef chuck roast in various methods, as it can be shredded for stew, tacos, or pot roast, served with French fries, or served plain with gravy.
Sous vide recipes are a game-changer.
Ingredients for Sous Vide Chuck Roast
Olive oil, sugar, rosemary, kosher salt, and garlic powder are some of the most important ingredients for this recipe. Even though this recipe uses beef chuck roast, you can use other choices. These different beef cuts include round roast, shoulder roast, briskets, or rump roast.
Why would you love this sous vide pot roast recipe?
- This chuck roast recipe comes out to be super juicy and tender
- Sous vide chuck roast ensures that the meat is not dry or tough to eat
- It is very easy to cook and has very little active cooking time.
- Sear the roast to quickly give it a brown and crispy texture before serving.
- You can’t overcook chuck roast with sous vide cooking. Only cooking it for more than 48 hours will the roast start to fall apart.
- Perfect for dinner parties – You can prepare the pot roast a day or two ahead of the dinner day.
- To store, you can place the chuck roast vacuum-sealed in the freezer for five days to three months.
A Culinary Revolution in Your Kitchen
Ever heard of a budget-friendly, no-fail, juicy beef roast? Well, you’re about to. Trust me, a sous vide machine is like your personal chef for a chuck roast. Shred it for stew, make pot roast, pair it with fries, or drown it in gravy. The world is your culinary oyster!
Don’t skimp on quality here—grab olive oil, sugar, rosemary, kosher salt, and garlic powder. Don’t worry; you can also use round roast, shoulder roast, brisket, or rump roast if that’s what you’ve got.
How To Sous Vide Chuck Roast
The sous vide method to make pot roast is easy. You will need to season and seal the meat. After that, the sous vide machine will do most of the work. This juicy recipe is easy and requires ingredients usually available at home.
To make this delicious pot roast, the first step is to season the roast with pepper, kosher salt, sugar, garlic powder, and rosemary. Rub the seasonings and olive oil generously on the entire roast because it will bring out the best flavor. Using a zip-lo or sous vide bag, add in the seasoned roast.
Seal all the corners except one and place the vacuum bag in the water bath. You must ensure that all the elements below the zip line are covered by water. After that, you will seal the rest of the bag with a vacuum sealer.
Prepare a sous vide warm water bath and place the vacuum-sealed bag. Cover the pot using aluminum foil and let it cook at 136 °F (58°C) for 24 hours. If you plan to serve it immediately, remove the beef from the sous vide bag and reserve the juices in a bowl. On each side, take a skillet and grill the roast over high heat for about a minute. It will quickly form a brown crust on the outside.
Place the chuck roast on a side and prepare the gravy. Heat flour and butter in a saucepan till it comes in a paste form. Slowly pour in the reserved juices from the bag and let it simmer.
You can also add some beef broth if the gravy is too thick. Slice the roast and serve with the gravy.
Expert Tips to Prepare Sous Vide Chuck Roast
Whether you want to prepare your meals beforehand or like to sous vide with fresh seasonings, it is imperative to follow some tips to ensure that beautiful taste and aroma.
- To avoid bacteria from entering the sous vide bag, you will need to remove all the air out from the bag. Moreover, you must NEVER skip this step.
- To maximize the flavor, you should season and allow the beef chuck roast to sit in the fridge overnight. At this point, leave it uncovered.
- When grilling the roast, ensure the skillet is extremely hot so it sears quickly. You will be able to avoid the beef from overcooking.
- To get a tender consistency, cook the roast for 48 hours. A long cook will ensure the air stays out and the water level stays high.
- You can substitute beef stock for gravy with the sherry.
Make a creamy mushroom sauce to accompany your meal:
Elevate your sous vide chuck roast with this game-changing Creamy Mushroom Sauce. In just 20 minutes, sauté mushrooms and garlic in butter, then add a splash of white wine and let it reduce.
Stir in heavy cream, let it thicken, and boom— you’ve got a rich, flavorful sauce and the perfect complement to your tender roast. It’s so easy yet so luxurious.
Frequently Asked Questions: Sous Vide Chuck Roast
What is the best sous vide chuck roast temperature?
The chuck roast temperature can vary if you want it to be medium rare or well done. To get a juicy medium rare roast, you must set the water bath to 135F degrees. However, if you prefer pot roast that can be shredded apart easily, set the sous vide to 170ºF. Check out the guide below to see the diverse levels of doneness:
- Rare– 125 °F
- Medium – 145 °F
- Well-done – 160-170 °F
Do you need to sear the roast at the end?
It’s a matter of preference. Beef chuck roast typically tastes better with a nice crust outside. It will also add a lot of flavor to your beef. However, it is imperative to sear the beef for 60-90 seconds on each side so you don’t overcook the roast.
How long does it take to sous vide pot roast?
A chuck roast will take 24-36 hours in the sous vide. I cooked mine for 26 hours, and it still had a nice bite. You can keep it in the water bath for up to 48 hours. The longer it is in the water bath, the softer the beef will get.
Can You Sous Vide Frozen Chuck Roast?
Yes, you can. Sous vide cooking for frozen foods is a convenient and safe method of preparing your protein. You must remove the food from the fridge, repackage it, and let the sous vide machine work its magic. Adjusting the cook time will be the only thing you need to change.
Can I sous vide a roast in 8 hours?
It is possible to sous vide in 8 hours if the roast is 6-inches thick. Cooking a 4-5 inch thick roast is also possible in 6 hours, irrespective of its weight.
What is the best sous vide for sous vide chuck pot roast?
If you’re looking to dip your toes into the world of sous vide cooking, there are a few standout brands to consider:
- Anova Culinary: Known for its high-quality, user-friendly machines, Anova offers consumer- and professional-grade sous vide cookers. With a user-friendly app for temperature control and a wide range of cooking settings, it’s a great pick whether you’re a beginner or a seasoned chef. (Shop on Amazon)
- Joule by Breville: This sleek and compact device is powerful, heats up quickly, and can be controlled via a smartphone app. Its minimal design means it fits easily into kitchen drawers but doesn’t skimp on performance. (Shop on Amazon)
- Instant Pot Sous Vide: Instant Pot isn’t just for pressure cooking; their sous vide machine offers the quality you’d expect from the brand. It’s simple to use and reasonably priced, making it an excellent choice for those new to sous vide cooking. (Shop on Amazon)
- Wancle SVC001: This budget-friendly option doesn’t cut corners on performance. While it lacks the smart features of other brands, it’s reliable and straightforward, making it a great entry-level choice. (Shop on Amazon)
- Breville’s PolyScience: Aimed at the professional or the serious home chef, Breville’s sous vide machines offer incredible temperature accuracy and high-quality construction. However, they come at a premium price. (Shop on Amazon)
No matter your budget or level of culinary expertise, there’s likely a sous vide machine that’s just right for you!
Conclusion: Sous Vide Chuck Roast
Impressively transforming a cheap cut of beef, this sous vide recipe will leave you licking your fingers. Even though the total time it takes is a lot, the process is fairly simple.
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