Hearty Sous Vide Chuck Roast Recipe

I’m sure most families have their own secret recipe for chuck pot roast, and I can’t deny that it’s a truly comforting dish, especially when you get it at Grandma’s. But sometimes, it can be tough and chewy, and you have to put on a smile and say “Yum!” Fortunately, times have changed. Thanks to sous vide cooking, you can now transform this massive cut of roast into something incredibly tender and juicy while retaining that rich beef flavor, perfect for any celebration or cozy family dinner. Whether you’re just starting with sous vide or are already experienced, this sous vide chuck roast recipe will provide you with all the guidance you need in one place. 

Ingredients:

• 3 pounds chuck roast
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon olive oil
• 1 tablespoon butter

Equipment:

• INKBIRD Sous Vide Cooker
• Large container
• Vacuum sealer and bags
• Cast-iron skillet
• Tongs
• Paper towels
• Spoon
• Cutting board and knife

What Is Chuck Roast & Why Sous Vide It?

Chuck roast comes from the shoulder of the cow and is a cheaper alternative to brisket. This well-exercised cut is rich in muscle and connective tissue, meaning it has a tough texture but is packed with flavor. Traditional slow cooking methods like braising or smoking can tenderize the connective tissue and render the fat. But this also means the chuck is cooked well done.

Sous vide cooking changes all that - the long cooking time breaks down those tough fibers into gelatinous goodness, while the low temperature maintains medium-rare doneness. In the meantime, the vacuum-sealed bag locks in all the juices for maximum flavor, making it just as delicious as a ribeye steak.

My favorite part is that it’s perfect for meal prep. I've started it before bed, gone to work the next day, and come home to beef perfection ready for a quick sear. And don’t worry, there is no risk of overcooking unless you leave it passed 48 hours.

The Best Sous Vide Chuck Roast Temperature

After many attempts, I’ve finally found my favorite temperature and time to sous vide chuck toast is 135°F (57°C) for 24 hours, which cooks the beef to medium-rare, and still keeps the center beautifully pink. The texture? Premium, super tender, and buttery-like. Additionally, the temperature is high enough to pasteurize the meat, killing any harmful bacteria. However, if you prefer a different doneness, refer to this sous vide chuck roast time and temperature chart:

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Step-by-Step Sous Vide Chuck Roast Recipe

Step 1: Prepare the roast and sous vide machine

Fill a container with enough water and attach your sous vide machine. Preheat the water bath according to the chart above.

Meanwhile, in a small bowl, combine salt, black pepper, paprika, and minced garlic, then rub all over the chuck roast.

Place the roast in a bag with rosemary and thyme sprigs, and use a vacuum sealer or water displacement method to remove air from the bag.

Step 2: Sous vide chuck roast

Place the vacuum-sealed chuck roast in the preheated water bath and cook for 24 to 36 hours. It’s best not to exceed 48 hours, as this can make the meat too mushy.

If the bag floats, weight it down with something heavy. Then, cover the container with a lid to prevent evaporation.

Step 3: Pat dry and Sear

After cooking, remove the chuck roast out of the bag, making sure not to discard the juices. Pat the roast as dry as you can with paper towels, which will help it brown faster.

Heat your cast-iron skillet on high until it starts to smoke lightly. Add some olive oil and place the chuck roast in. Sear it for about 60-90 seconds on each side. You can press down gently with a spatula as needed for an even brown crust.

On the final side, add butter and keep spooning it over the roast from the pan to enhance the flavor.

Step 4: Rest and Slice

Transfer the seared chuck roast to cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

When you’re ready to serve, slice against the grain, following the direction of the muscle fibers to keep it tender. The remaining juices from the bag can be used as a dip.

What to Serve with Sous Vide Chuck Roast?

I love pairing this hearty dish with a substantial side, such as smoked macaroni and cheese. It also goes well with classic buttery garlic mashed potatoes, grilled asparagus, or a fresh salad. For reheated leftovers, you can use the slices for sandwiches or tacos. No matter what, this big cut of meat is delicious with just about anything!