If you’ve ever wrestled with a chewy, tough chuck roast, get ready to change your mind for good with this **Sous Vide Chuck Roast Recipe**. It’s one of those game-changers in the kitchen that transforms a budget-friendly, hardy cut into melt-in-your-mouth, tender perfection without breaking a sweat. Trust me, once you try this method, you’ll wonder how you ever cooked chuck roast any other way!
Why You’ll Love This Recipe
- Effortless Tenderness: The sous vide cooks the chuck roast low and slow, unlocking juicy, fork-tender meat every single time.
- Consistent Results: You’ll get a perfect medium-rare edge to edge without any guesswork.
- Busy-Chef Friendly: Set it and forget it for 24-36 hours – comes back ready to sear and serve.
- Rich Flavor Boost: Using the bag drippings for gravy takes it to restaurant-quality levels in your own kitchen.
Ingredients You’ll Need
Each ingredient here plays a special role to complement the chuck roast’s robust flavor. When shopping, grab a good-quality steak seasoning mix—you can even make your own for that personalized touch!
- Chuck Roast (boneless): Look for a 3-4 pound cut with good marbling to keep it juicy during the long cook.
- Steak Seasoning: This adds depth and a simple spice layer—but don’t be afraid to customize yours with garlic powder, paprika, or herbs.
- Unsalted Butter: Adds rich silkiness when making the gravy; unsalted lets you control salt levels better.
- Flour: For thickening that luscious gravy made with the roast’s own juices.
- Sherry: The secret splash I learned to add bright notes and complexity to the sauce—totally worth having on hand.
- Beef Stock (optional): Use to loosen gravy if it thickens too much; a little goes a long way.
- Salt: Season to taste, especially if your seasoning mix isn’t pre-salted.
Variations
I love making this recipe my own depending on the season or what pantry staples I have on hand. It’s flexible and super forgiving—perfect if you like experimenting.
- Herb Infusion: I sometimes throw in fresh rosemary or thyme into the bag before sealing—it makes the roast smell incredible during the cook.
- Spice Swap: Switching out steak seasoning for a smoky chipotle rub creates a whole new flavor vibe my family goes crazy for.
- Longer Cook, Softer Meat: When I’ve got the time, I go full 36 hours for near-falling-apart texture that’s perfect for shredding in tacos or sandwiches.
- Gravy Twist: Adding sautéed mushrooms or caramelized onions to the gravy lifts it up for a dinner party-worthy finish.
How to Make Sous Vide Chuck Roast Recipe
Step 1: Prep and Season Like a Pro
Start by heating your sous vide water bath to 135°F (57°C). While it’s heating, give your chuck roast a generous rub-down with steak seasoning. I always remind folks to season well but not go overboard—you want to enhance the beef, not overpower it. Then, seal your roast in a vacuum bag, making sure to remove all the air to get that perfect water contact. Don’t have a vacuum sealer? No worries—I discovered the water displacement method works just as well to get the air out!
Step 2: The Magic of Low-and-Slow Cooking
Pop the sealed bag in your water bath, and now the waiting game begins. Cook it anywhere from 24 to 36 hours depending on your texture preference—I cooked mine about 26 hours, and it had a wonderful bite yet was still tender. The longer you let it go, the more tender and shreddable it gets, so plan according to how you want to serve it.
Step 3: Ice Bath and Searing
Once your roast is done, if you’re not eating right away, plunge it into an ice bath to stop the cooking and keep it fresh. When it’s game time, take the roast out of the bag and carefully save those precious juices—don’t toss them! Pat your roast super dry; this dries the surface so the sear gets nice and crusty fast. Heat a skillet or grill until really hot and brown the roast for about 60-90 seconds per side. This final step adds that irresistible caramelized flavor and texture we all crave.
Step 4: Make the Rich Gravy
Pour the reserved bag drippings into a small saucepan. Melt two tablespoons of unsalted butter, then whisk in two teaspoons of flour to create a roux. Slowly add the drippings and a splash of sherry to brighten the sauce, stirring constantly until it thickens to your liking. If it’s too thick, a little beef stock loosens it up beautifully.
Pro Tips for Making Sous Vide Chuck Roast Recipe
- Dry Your Meat Well: The drier your roast before searing, the better your crust will be—wet meat just steams and won’t brown properly.
- Don’t Skip the Ice Bath: It stops residual cooking, so you get consistent texture and it keeps well if you want to prep ahead.
- Reserve Those Juices: They’re liquid gold for making gravy — never toss them!
- Experiment with Time: I learned that shorter cooks give firmer texture; longer cooks yield shreddable meat perfect for variations.
How to Serve Sous Vide Chuck Roast Recipe
Garnishes
I keep it simple and classic here—a sprinkle of fresh chopped parsley or thyme brightens up the rich gravy and adds a friendly pop of color that makes the dish feel festive without fuss.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes, roasted carrots, or a simple green salad tossed in a tangy vinaigrette to cut through the richness. I’ve also served it alongside buttery egg noodles on comfy weeknights, and it’s always a hit.
Creative Ways to Present
For special occasions, I like slicing the roast thick and plating it family-style on a wooden board with gravy on the side, surrounded by roasted root vegetables. It invites everyone to dig in and makes the meal feel extra celebratory.
Make Ahead and Storage
Storing Leftovers
I store leftover chuck roast in an airtight container with some of the gravy mixed in to keep it moist. It lasts beautifully in the fridge for up to four days, making lunches or quick dinners a breeze.
Freezing
Freeze individual portions wrapped tightly in plastic wrap and then in a freezer bag. When thawed, it reheats wonderfully in a low oven or even back in the sous vide water bath at 130°F for about an hour—it tastes almost fresh!
Reheating
Reheat gently by placing the roast and some gravy in a covered dish in the oven at 275°F until warmed through, about 20-30 minutes. Alternatively, a quick sous vide bath refresh keeps that tender texture intact without drying out the meat.
FAQs
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Can I cook the chuck roast at a different temperature?
Absolutely! I found 135°F (57°C) hits a lovely medium-rare texture that’s juicy but still sliceable. If you prefer more well done, you can bump up to 145°F for a firmer roast, or lower it for rare. Just remember that lower temperatures require longer cooking times to reach tenderness.
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Do I need a vacuum sealer to make this recipe?
Nope! While vacuum sealers are great, you can easily use the water displacement method with zip-top bags. Just make sure to submerge the bag slowly to push out air, sealing right before it’s fully underwater.
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How long can I sous vide chuck roast safely?
24 to 36 hours is ideal for tenderizing chuck roast. Beyond that, the texture might get too soft or mushy. I stick to this window for best flavor and texture balance.
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Can I skip the searing step?
Technically yes, but I don’t recommend it. The sear creates that mouthwatering crust with extra flavor and texture—it’s worth the few minutes of effort at the end!
Final Thoughts
This Sous Vide Chuck Roast Recipe has truly become one of my favorite ways to enjoy beef without fuss or stress. Its consistently tender results and rich gravy make family dinners feel special but totally doable. If you’ve been hesitant about sous vide or struggling with tough roasts, give this a go—you’ll love how easy it is to get restaurant-quality beef right at home. Promise, your kitchen (and your taste buds) will thank you!
Print
Sous Vide Chuck Roast Recipe
- Prep Time: 10 minutes
- Cook Time: 36 hours
- Total Time: 36 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Description
This Sous Vide Chuck Roast recipe transforms a tough cut of beef into a tender, flavorful meal using precise temperature control. Cooked slowly in a water bath for 24-36 hours and finished with a quick sear, it delivers a perfectly cooked roast with a delicious browned crust, ideal for a comforting family dinner.
Ingredients
Beef and Seasoning
- 3-4 pound chuck roast (boneless)
- 3 tablespoons steak seasoning
Gravy
- Bag drippings (juice left in the bag after sous vide cooking)
- 2 tablespoons unsalted butter
- 2 teaspoons flour
- 1 tablespoon sherry
- Beef stock (optional, use if gravy is too thick)
- Salt (to taste)
Instructions
- Prepare Sous Vide Bath: Heat a sous vide water bath to 135°F (57°C) to set the cooking environment for the roast.
- Season the Beef: Season the chuck roast thoroughly with 3 tablespoons of steak seasoning to infuse flavor throughout the meat.
- Vacuum Seal: Place the seasoned roast in a vacuum seal bag and remove all air. Alternatively, use the water displacement method for sealing.
- Sous Vide Cook: Submerge the sealed bag in the water bath and cook for 24-36 hours. Cooking for around 26 hours yields a roast with a nice bite; the longer it cooks, the more tender it becomes.
- Chill if Needed: After cooking, remove the roast from the water bath. If not serving immediately, place the bag in an ice bath to cool and preserve the meat.
- Prepare for Searing: If serving right away, take the roast out of the bag and reserve the juices in a bowl. Pat the roast dry with paper towels to promote better browning.
- Sear the Roast: Heat a large skillet or grill over high heat until smoking hot. Brown the chuck roast for about 60-90 seconds per side, forming a crust. Avoid overcooking during this step.
- Make the Gravy: While the roast rests, melt 2 tablespoons of unsalted butter in the skillet, stir in 2 teaspoons of flour to create a roux, then whisk in the reserved bag drippings and 1 tablespoon sherry. Add beef stock if needed to adjust consistency. Season with salt to taste.
Notes
- This method provides a no-fail, hands-off approach to cooking a traditionally tough cut of beef until it’s fork-tender and flavorful.
- Adjust cooking time between 24 to 36 hours depending on your preferred meat texture.
- Patting the meat dry is essential for getting a nice sear and crust on the roast.
- Using the reserved juices for the gravy intensifies the flavor and makes use of every delicious drop.
- The recipe serves about 6 people, perfect for a family meal or special occasion.
Nutrition
- Serving Size: 6 ounces
- Calories: 452 kcal
- Sugar: 1 g
- Sodium: 185 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 167 mg
